Simplicity! 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. Dust the cooled cake with a bit of grain free organic powdered sugar, or just serve it plain, either way it is delicious. I have also made this cake substituting organic limes for the lemons, and it is spectacular.
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 Coconut Milk
Zest from 1 Organic Lemon
¾ Cup Coconut Sugar or Scant ½ Cup Raw Honey (melted if solid)
3 teaspoons Organic Almond Extract
1 ½ teaspoons Organic Vanilla Extract
2 Cups Blanched Almond Flour (firmly packed)
½ Cup Organic Unsweetened Shredded Coconut
1 teaspoon Non-Aluminum Baking Powder
Pinch of Sea Salt
Preheat 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, then zest the lemon rind from the lemon.
In a small bowl combine almond flour, unsweetened coconut, baking powder and salt.
Warm the butter and coconut oil in a small pan over low heat until softened (just slightly melted).
Place the butter and coconut oil in a medium sized bowl and add the lemon zest, lemon juice (from your previously zested lemon), almond extract, eggs, and coconut milk, beating on low speed with a hand mixer until well combined.
Add the dry ingredients to the wet and beat until a batter is formed.
Pour the batter into the pan and smooth the top so that it is even.
Tap the cake pan gently on the counter once or twice and re-smooth the batter if necessary before placing into the oven.
Bake for 25-30 minutes, and then place parchment paper or aluminum foil loosely on top to prevent the edges of the cake from burning.
Continue baking for another 25-30 minutes, or until toothpick comes out clean.
Allow the cake to cool in the pan for 30 to 40 minutes before unmolding.