Flourless Lemon Cake
(Very slightly adapted from this recipe)
Ingredients:3 large organic lemons (you’ll need 1 cup of puree)
3 large organic, cage-free eggs
1 cup evaporated cane sugar ( I used coconut sugar approx 1/4 cup + 2 tbsp xylitol)
3 cups organic almond meal
For the topping:
2 cups organic, grass-fed whipping cream (or make it with coconut milk)
1/2 cup evaporated cane sugar( 1/4 cup coconut sugar)
1 cup fresh organic raspberries
Directions:
1. Preheat the oven to 325.
2. Wash the lemons, and put them in a pot of water. Boil them for 15 minutes, then drain them and cool them off enough to handle.
3. In a plate (to catch the juice), cut the lemons in half and remove the seeds. Put the lemons, peel and all, into a food processor and process until they are very smooth.
4. Beat the eggs and sugar until they are a pale, creamy color. Add the almond meal and lemon puree and beat well, until combined.
5. Spread the batter into two well-greased 9 inch tart pans.
6. Bake for 25 minutes, or until a knife inserted into the center comes out clean.
7. While the cakes cook, whip the cream. Once the cream starts to thicken, slowly add the sugar. Whip until thick.
8. Place one layer of the cake on a plate, and layer some whipped cream over it. Place the second layer face-down over the first, so that the smooth side is up. Layer with more whipped cream, and sprinkle the berries on top.
Enjoy!
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