Back when the twins turned 10, Vega asked me if I would make a lemon cake for her birthday. That surprised me a bit because Vega is a chocolate lover extraordinaire! She loves chocolate, even very dark chocolate, just like her mum. So I assumed she would want me to make a chocolate cake for her birthday. She explained that she felt worried that some of the girls from her class wouldn’t like “our” chocolate cake because we use dark chocolate and some of them had once said how they felt sick and almost threw up after eating something with dark chocolate (*sigh*).
I really try to teach my kids to stand up for themselves and hold on to what they believe in because we do make different choices in our family compared to many others and they will be comfronted with hundreds of episodes where they’ll differ from the rest. And that’s okay. But 10 years is also a vulnerable age and fitting in becomes more and more important.
THE LEMON CAKE
Anyway, I had never made a lemon cake before and I wasn’t too keen on experimenting too much for such an important occasion so we ended up with some cake pops with chocolate-liquorice-date-balls covered with white or dark chocolate. The dark-chocolate haters could just not eat the dark chocolate ones for what I cared.
Instead I made this lemon cake when we had the family over to say Merry Christmas right before we left for Zanzibar. Nothings says merry Christmas like a lemon cake, as they say! 😉
1 CAKES – SERVES 10 PERSONS
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- 125g soft unsalted butter
- 80g of sweetener (I used 40g of Sukrin Gold and 40g of Xylitol)
- 1 tsp of vanilla powder
- zest from 3 large organic lemons
- 4 eggs, separated in whites and yolks
- 250g og almond flour
- 1-2 tablespoons of psyllium husks
- 250g of ricotta cheese
- flakes almonds for topping
- some Sukrin Icing Sugar
2. In a bowl, beat butter, vanilla and lemon zest well together.
3. Add egg yolks one by one and beat well until fully combined.
4. Add almond meal and psyllium husks and beat to combine. Your batter will now become thick and firm.
5. Fold or toss ricotta cheese into the batter.
6. In a different bowl, beat egg whites until stiff. Mix the egg whites into the batter with a spoon.
7. Pour the batter into a greased spring form (about 20-22 cm) and smooth it with a spatula or palette knife. Decorate with almons flakes and bake in the oven for 45-50 minutes or until the cake is firm to touch. If it starts to get too dark at the top, put over some tinfoil and bake it for the rest of the time..
8. Allow the cake to cool for at least 30 minutes before you serve it. Dust with icing sugar before serving.
Recipe adapted from Cakelets and Doilies.