Tuesday, December 30, 2014

Surrounded by Lemon Lovers

"That's all very nice and good", they said when we created our delicious Christmas cake with not just one, but two, terrific chocolate frosting choices.  "Now... where's the lemon cake?"

"And make it very lemony please!"

It seems we're surrounded by lemon lovers.  So we rolled up our sleeves and set to work.  And what we came up with is an adapted lemony version of our yellow cake with a wonderful fluffy extra-lemony frosting.

Of course, this cake is gluten-free, grain-free, sugar-free, soy free and corn free.  And if you make a few of our adaptations, it's dairy free, too.  (For information about eating or not eating dairy, see here.) 

But the best part about this cake is that it tastes great.  It's good enough for company.  

 Favorite Yellow Cake
Preheat oven to 350 degrees

1 C Coconut flour
1 C Arrowroot starch
1 C Irish pastured butter (plus extra for coating the pans) softened at room temperature, or use coconut oil for a dairy-free cake
½ C Coconut Crystals
¼ C Coconut Nectar
2 T Stevia
2 T Xylitol
1 C Almond Milk
8 Pastured eggs, separated
1/2 c freshly squeezed lemon juice
2 t Cream of tartar
1 t Sea Salt
1 t Baking soda

Coat a bundt or large ring pan with butter or coconut oil. In a mixer bowl combine the egg whites and cream of tartar.  Beat on high speed until whites form stiff peaks.  Set aside.

In a mixing bowl, cream the butter (or coconut oil) with the Coconut Crystals, Coconut Nectar, Stevia and Xylitol until fluffy and light colored.  In a separate bowl, whisk the milk, lemon juice, and egg yolks until completely combined.  In a separate bowl, sift together the coconut flour, arrowroot, baking soda and salt.  Add half of the dry ingredients into the creamed butter mixture and beat again until fluffy, scraping the bowl with a spatula as necessary.  Add the milk mixture and the remainder of the dry ingredients into the creamed butter mixing bowl and beat again. 

Spoon half of the egg white mixture into the center of the mixing bowl and stir gently with a spatula to combine.  Add the remainder of the egg whites to the mixing bowl and gently fold the mixture together with the rubber spatula, folding from the outer edge down under and up to the center of the bowl until just mixed.  

Spoon the mixture into the prepared pan.  Bake for 25-30 minutes in the pre-heated oven or until a toothpick inserted in the center removes cleanly.  Cool for 15 minutes, run a knife along the outer edges and invert onto a cooling rack.  Cool completely before frosting.

Cupcakes-- This recipe will make 24 cupcakes.  Bake for 20 minutes.

Very Lemony Fluffy Lemon Frosting

1 c palm shortening 
4 T arrowroot powder
2 T stevia
5 T xylitol
Zest from 2 good sized lemons
4 T lemon juice
3 drops yellow food coloring
4 T melted butter or coconut oil

Put all ingredients except butter in a mixing bowl and beat until thoroughly blended.  Drizzle in warm butter while continuing to beat on highest speed until mixture is fluffy.

For a discussion on how often we should be eating cake on a healing diet and carb count for this and our Christmas cake, see here.  

Click here for the recipe for our Christmas cake.  

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