All lemony and moist!
Whole Lemon Cake
This lemon cake is moist and so tangy with lemony-ness, you’ll love it!
I wanted to take the classic lemon drizzle cake, and reinvent it so it was just as moist and lemony but with loads less sugar and rubbish fats.
It contains beneficial extra virgin olive oil, yes trust me here even the fruity extra virgin olive oil doesn’t affect the taste of this cake. Plus extra virgin olive oil can withstand cooking temperatures of up to 210ºC without being harmed (so say experts at the International Olive Oil Council and in Australia). I’m happy with that because there are so many health benefits to consuming extra virgin olive oil, like potentially improved memory , cardiovascular health and improved gut microbiota , that I want to include it into my daily eating.
I’ve included almonds for their health benefits too, especially cardiovascular and memory enhancing. (if you’re Low FODMAPS swap the almonds for ground macadamias and sunflower seeds) And I’ve reduced down the sugar to only just enough so on your tongue the cake tastes sweet enough for the taste buds to communicate to your brain that you’re having something sweet to eat, but in fact this amount of low GI coconut sugar (GI of 54) works out at approx. 7.5g sugar per portion, yep really low for a piece of cake!
Whole Lemon Cake
Makes 2 small cakes
- 4 organic lemons
- 3 eggs (or swap for 3 heaped Tbs ground flax seed/linseed if avoiding eggs)
- 200mls extra virgin olive oil
- 150g coconut sugar
- 175g oat meal flour or buckwheat flour
- 175g ground almonds (or if Low FODMAPS swap for ½ macadamias ½ sunflower seeds)
- 2 tsp baking powder
Optional for the Top:
- one small organic lemon
- 3 tsp warm runny honey
You’ll need 2 small round cake tins approx. 16cm in diameter or 2 small square cake tins approx. 16cm squared. Lined with baking paper. Or one large loaf tin, lined with baking paper.
How To Make:
? Gently boil the lemons in water for about 30 minutes until soft.
? Pull out of the water onto a plate to cool.
? Once cool enough to handle, pull them apart and take out any pips.
? Then tip all the lemons into a processor to blend into a pulp.
? Set your oven to 180ºC fan forced (200ºC regular).
? In a large bowl, mix well the eggs, oil, sugar and whole lemon pulp.
? Fold through the flour, baking powder and ground nuts, taking care not to over mix the batter. Only just mixed is good.
? Line 2 small round or square cake tins or a large large loaf tin with baking paper.
? Pour the cake batter into the tin/s.
To decorate the top with lemons:
Very thinly slice the small lemon, remove any pips. Gently rub these slices with honey then layer around the top of the cake.
? Pop the cake into the oven for 35 minutes until cooked. A fine cake tester will come out clean.
? Leave the cake to cool for a bit in the tin before cutting.
I tend to cut this cake into 10 portions per tin as it’s quite filling.
If you’re making little baby cakes, like the little rectangle one in the photo (which is approx. 10cm x 6cm), then they will need cooking for about 18 minutes.