Now if you know us at all, you know we’re pretty big on our paleo chocolate treats! Like our rich gooey pumpkin brownies… or our beetroot donuts (all of which you can get right here in our free eBook The Healthy Chocolate Recipe Collection btw) but to get the best night sleep possible, having Cacao late at night isn’t the best choice! In fact it does the opposite of helping you relax!
That’s what sparked our sudden craving for a beautiful citrus tea cake.
One that had a light & fluffy texture, wasn’t too rich & tasted incredible!
One that you could sip a relaxing cup of lemon balm tea with.
Or take a few more slices than normal & not let it keep you up!
I chose to create a lemon tea cake because A. lemons are packed with Vitamin C + promote awesome digestion & skin health & B. I’m absolutely obsessed with our paleo lemon tarts… so If I can add a lemon tea cake to the repertoire then I’ll be pretty damn happy!
So off I went on my lemon tea cake journey!
This cake actually took me 3 goes to get right.
The first one wasn’t sweet enough.
The second one wasn’t lemony enough.
The third one (the one pictured)…. INCREDIBLE.
Hands down our favourite cake EVER. Literally – I wish I could eat this everyday. I won’t. But I wish I could :p
For a grain & gluten free cake, the texture is amazing. It’s so fluffy!
And the icing takes it to a whole new level – so make sure you don’t skip that step!
Now usually I have some recipe notes… but this cake really is so simple.
It’s a just a matter of mixing up the dry ingredients in a bowl, processing the wet ingredients in a food processor, & placing the egg whites in an electric mixer on a high speed whilst you’re getting the wet & dry ingredients ready so the egg whites can form into peaks. Then you’re literally just mixing the wet ingredients into the dry ingredients, and then folding the egg whites through. Bake it in the oven, let it cool down completely once it’s done, whizz up the icing, ice the cake… and then go head first into the best lemon cake you will ever eat 🙂
Here is the exact recipe:
2 cups almond flour/blanched almond meal
½ cup arrowroot
1 tsp baking powder
4 eggs, separated
Juice of 5 medium lemons (just under 1 cup of lemon juice)
5 tbsp honey
1 cup Coconut butter
1 cup coconut cream
1 tbsp raw honey
1 tbsp lemon juice
Preheat oven to 175C. & line a springform cake pan with baking paper or alternatively grease well with coconut oil.
Place egg whites in an electric mixer with whisk attachment & whisk on high until firm peaks appear (you should be able to place the bowl upside down over your head without the egg whites moving!)