While this cake is not suitable for my friends with nut allergies, it is a wonderful grain free cake that can be made without casein. This is the type of cake that is frequently found in bakeries and cafes in Europe; a moist and dense cake that is not overly sweet, reminiscent of Marzipan. I found this recipe, which was submitted by Ann, on the Tropical Traditions website. My version reduces the sugar and adds in more extracts, but the final product is always enjoyed by those I serve it to. You can dust the cooled cake with a bit of grain free powdered sugar, or just serve it plain, either way it is delicious.
¼ Cup Pastured Butter
¼ Cup Organic Virgin Coconut Oil
3 Large Pastured Eggs (room temperature)
Juice from ½ of a Fresh Organic Lemon (should yield approximately 1 TBS)
¼ Cup Raw Milk (or Coconut Milk if you are Casein Sensitive)
Zest from 1 Organic Lemon
¾ Cup Raw Organic Sugar
3 teaspoons Organic Almond Extract
1 teaspoon Organic Vanilla Extract
2 Cups Blanched Almond Flour (firmly packed)
½ Cup Organic Unsweetened Shredded Coconut
1 teaspoon Non-Aluminum Baking Powder
Pinch of Salt
Pre-heat oven to 350 degrees F.
Grease a pan with coconut oil or palm shortening (NOTE: I used a Rehrucken pan, which is also referred to as a Moravian loaf pan, but any loaf pan that holds at least 3 cups of liquid works fine for this cake).
Wash, and zest (or finely grate) the lemon rind from the lemon.
In a small bowl combine almond flour, unsweetened coconut, baking powder and salt.
Warm butter and coconut oil until it’s a little past softened (just slightly melted).
Blend butter and coconut oil together and add lemon zest, lemon juice, almond extract eggs, and milk, blend in a bowl with a hand mixer until well combined.
Mix in the dry ingredients until well combined.
Pour batter into pan and smooth the top so that it is even.
Bake for 25-30 minutes. Place aluminum foil loosely on top to prevent the edges from burning.
Bake the cake for another 25-30 minutes or until toothpick comes out clean.
Allow the cake to cool in the pan for 30 minutes before unmolding.