Yet another gem from chef Daniel Green’s excellent book “The Paleo Diet – Food Your Body Is Designed To Eat”, and a recipe I was very keen to get to grips with as part of my introduction to Paleo baking .
- Juice and finely chopped zest from 1 lemon
- 6 tbsp coconut oil, plus extra for greasing your cake tin (see notes)
- 4 tbsp honey
- 2 cups almond flour
- ½ cup coconut flour
- 4 eggs
- Pre-heat your oven to 180 deg. C.
- Prepare a 24cm round spring-form cake tin. Grease it up well with coconut fat, and line it with greaseproof baking paper.
- Place the 2 flours in a large mixing bowl. Mix well.
- If needs be, melt your coconut fat and honey in a microwave or over low heat.
- In a smaller bowl, mix the eggs, the lemon juice, and the lemon zest. Stir in the honey and the coconut oil. Mix well.
- Add the “wet” mix to the flours, and whisk together until you have a smooth cake mixture.
- Pour the cake mix into the cake tin. Work it with a rubber spatula until you have a smooth, even layer.
- Bake for 30 minutes or thereabouts, or until the cake passes the skewer or any other test for “done-ness”.
- Enjoy a good old wedge with a nice fragrant tea. I reckon a green tea is just about perfect, either a jasmine or a mint tea.
- If you’re feeling decadent, have a muffin, too. Alternatively, have a handsome scoop of coconut and almond ice cream on the side.
- I used Kung Markatta virgin coconut oil in the cake mix, and Alba Handels Cocos solid coconut fat for greasing the cake tin.
- Mrs. Paleovirtus felt that next time the cake should be even more lemony, so I guess I’ll try doubling the amount of lemon juice and zest.
- Both Mrs. Paleovirtus and Paleovirtus Jr. thought that the texture of the cake was a bit on the dense side. I’ll have to consult the bakers in the family, but I think I should simply add more eggs to the cake mix, or perhaps even some baking powder to give it a bit of a lift.