Lemon Cake dairy, nut & wheat free by Ellana52. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Lemon Cake dairy, nut & wheat free

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Ingredients

8 portion(s)

Lemon Cake dairy, nut & wheat free

50 grams coconut oil
2 lemons
75 gram maple syrup, honey or Yakon syrup (low GI)
4 eggs
140 grams gluten free flour, see gluten free flour recipe by Sarah Shipard
30 grams Coconut Flour
1 level tbsp baking powder, Gluten free brand

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6

40min

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!
- Recipe is created for
  TM 31
9
Cooking Gluten free Non-dairy Nut free

Recipe's preparation

You will need a small loaf tin lined with baking paper

Peel lemon rind without the white pith of two lemons into the bowl.
Grate the lemon rind
15 seconds / speed 9
Set aside

Clean and dry the bowl or use a spare bowl
Weigh into bowl 50 grams coconut oil
Melt 2mins /50/ speed 1
Add the melted coconut oil into the bowl

Add 75 grams maple syrup

Add juice of two lemons into the bowl (approx 75 grams)

Crack 4 eggs in to the bowl

Add in the grated lemon rind

Place the butterfly in to position
Mix 40 seconds / speed 4

Add the dry ingredients

Take out the butterfly

weigh in to the bowl
140 grams of self raising gluten free flour
30 grams of coconut flour
1 tablespoon of baking powder

Mix 30 seconds / speed 4

Pour cake batter into prepared loaf tin

Bake on 180 for approximately 30 minutes

Remove from the oven and allow to cool for 5 minutes. Carefully pop on to a wire cooling rack.

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

Gluten free flour recommended recipe by Sarah Shipard - on recipe community. Alternatively use White Wings or Macro gluten free flour. Serve with a dollop of greek yogurt or cream

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.