Lemon Cake for Lillian

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Lemon Cake for Lillian

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Ingredients

16 slice(s)

Lemon Cake for Lillian

260 grams almond meal
55 grams tapioca flour
3 eggs
1 level teaspoons baking powder
1/2 level teaspoons baking soda
1 tablespoons apple cider vinegar
zest of 2 lemons-peel 3-4cm strips
110 grams Organic coconut oil, or butter
280 grams Rice malt syrup, or maple fibre syrup for keto

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6

55min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Alcohol-free Gluten free Lactose free Non-dairy Baking New Zealand Birthday Children birthday Everyday Gift Party Dessert Natural Mother's Day

Recipe's preparation

To make:

Preheat oven to 160°C. Grease and line a 20cm round cake tin

Place lemon zest pieces in mixing bowl and mill 10 sec/speed 10

Scrape down the sides of the bowl and mill zest again 10 sec/speed 10

Place milled zest in a small bowl to the side

Add 110g coconut oil or butter and melt 2min/80°C/speed 2

Add 1 tsp baking powder

add 1/2 tsp baking soda

add 1 tablespoon apple cider vinegar

add 3 eggs

add 280g rice malt syrup or maple fibre syrup or sticky sweetener of choice

add 260g almond meal

add 55g tapioca flour

add reserved lemon zest and mix 30 sec/speed 5

Pour into prepared 20cm round cake pan and place in oven for approx 45 min-55 min. After 30 min you can cover the cake with a sheet of baking paper to prevent the top from burning/getting too dark in colour.

Accessories you need

Spatula TM5/TM6
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Tip

Ice with the cream cheese frosting from Cookidoo® . To make that sugarfree, omit the icing sugar and add 1/3-1/2 cup rice malt syrup or maple fibre syrup.

You can also dollop on some keto lemon curd-recipe in Cookidoo®

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.