I love lemon and I love this cake! This tart and sweet lemon cake features sprouted spelt flour (an excellent substitute for whole wheat pastry flour), unrefined virgin coconut oil, coconut milk, and Rapadura (evaporated cane juice). Once the cake is baked, you pour a fresh lemon juice syrup over all and it soaks in, permeating the cake with ribbons of slightly tart lemon syrup.
Update: I have remade this cake using sprouted spelt flour, coconut oil, and with Rapadura (evaporated cane juice) as the sweetener. Delicious! See: Spelt Lemon Cake. We haven’t enjoyed this delicious and very lemony cake since going gluten-free over a year ago. I miss it! It calls for whole wheat pastry flour. I am thinking […]
5/17/09: In my effort to remake our favorite dishes according to traditional food preparation methods, I have remade this recipe to include sprouted spelt flour and virgin coconut oil. The bars can be gluten-free if you use buckwheat and sorghum flours. However, I have not worked out the soaking and/or sprouting of these gluten-free grains. […]
I spent most of the day, Gramma’s birthday, in the kitchen. It was our normal bread baking day. I also had a couple of free-range chickens to debone that I’d cooked in the crockpot overnight. When it was time to bake the cake, I was beyond tired, even though I do enjoy (almost) every moment […]