Fluffy lemon cake are delicious and soft cakes with a delicate scent of lemon and vanilla.
Among the ingredients, as always organic and not refined, in this recipe I want to focus on one of the basic ingredients of my sweet recipes: coconut sugar.
Unlike brown sugar, which is filtered and bleached using cow bones and beet sugar (almost always obtained from GMO beets), coconut sugar is a minimally processed product that comes directly from coconut blossoms.
Furthermore, since it is made from naturally dried sap, coconut sugar is much more natural than mannitol, xylitol and other “sugar-free” sugars, usually made in a laboratory from genetically modified by-products or timber by-products.
Coconut trees provide shade for other sensitive food crops that prefer shade. In this way, practicing agroforestation allows the plants to produce high amounts of nitrogen that regenerate the soil over time, eliminating the need for fertilizer input. The naturally fallen leaves and the older plants decompose, nourishing the soil and supporting the coconut palms and the overall forest ecosystem. The low glycemic index makes this sugar perfect to make delicious desserts like these delicate-flavored lemon cakes.
Fluffy lemon cakes: Ingredients
1 organic free range eggs
80 g (3 oz) coconut sugar
150 ml (5 fl oz) cashew milk/drink
50 ml (5 fl oz) extra virgin olive oil
The zest of one organic lemon
200 g (7 oz) brown rice flour
50 g (2 oz) cornflour/cornmeal
50 g (2 oz) almond flour
1 tsp organic baking powder
Pinch of sea salt
1 tsp organic vanilla “Bourbon” powder
Fluffy lemon cakes: Method
- In a bowl, beat the egg with the sugar. Add the cashew milk, extra virgin olive oil, lemon zest and mix.
- In another bowl, mix the flours with the baking powder. Add a pinch of salt and the vanilla.
- Add the dry ingredients to the liquids and mix quickly.
- Pour the mixture into muffin molds and bake, in preheated oven, at 180° (350°F/Gas 4).