Baking Dessert


May 14, 2019

I love cake at any time of the day so try my best to limit the sugar content when it’s at risk of being eaten for brekkie! This loaf is my take on a Persian favourite typically made with oranges. It’s deliciously bold and moist, made with almonds, whole lemons and sweetened with Egmont Honey’s Raw Honey. Straight out of Taranaki, Raw Honey undergoes as little processing as possible, making it as close to what comes from the hives, just as mother nature intended. Grab yours from Countdown stores nationwide.

Serves: 8

2 lemons
1/2 cup Egmont Raw Honey, plus extra to serve
3 eggs
1 teaspoon vanilla extract
⅓ cup coconut oil, melted
1 tbsp baking powder
1 ½ cups ground almonds

To serve:
2 tbsp Egmont Raw Honey
1 tbsp coconut oil
Juice of a lemon
2 tbsp pistachio nuts, chopped

Place lemons in a medium pot filled with water. Bring to a boil then reduce heat and simmer for 1.5 hours. Drain and cool. (This can be done a couple of days before if you wish)

Preheat oven to 180C then grease and line a loaf tin.

Roughly chop cooked lemons, removing seeds then place in a food processor blending to a pulp. Add honey, eggs, vanilla and coconut oil. Process until well combined. Add baking powder and almond meal and pulse until just combined.
Pour into your prepared loaf tin and bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and poke a few holes in the loaf. Melt together honey, coconut oil and lemon juice and drizzle over loaf while warm. Cool for 20 minutes then turn out onto a wire rack.
Slice extra lemons in you wish and sprinkle with pistachio nuts.

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