Preparation time: 40+ min
For 9.4 inch/24 cm cake mold
1 can/400 ml coconut milk
1 ripe banana
1 tsp apple cider vinegar
3 tbs lemon juice
Add coconut milk to a blender and blend until it combines. Then add banana and blend again. Pour the mixture into a large bowl and add lemon juice and vinegar. Prepare dry ingredients.
1 cup small coconut flakes
1 cup almond flour
2 cups dark spelt flour
2 tsp baking powder with wine stone
2 tbs poppy seeds
1 cup coconut blossom sugar
2 tsp arrowroot
½ tsp of vanilla
zest of 2 organic lemons
a pinch of salt
Add all ingredients to a large bowl and mix them well. Pour wet ingredients over the dry ones. Put a glove on your hand and quickly, but gently, mix everything by hand. Pour the mixture onto a baking tray and bake at 338°F/170°C for 35 to 45 minutes. When the cake is baked, let it cool.
Ingredients for lemon jam:
8 organic lemons
approx. 2 cups coconut blossom sugar (more or less)
Cook the whole lemons in water until they soften. They should cook for about an hour. Remove only the round hard ends of lemons where the steam was attached and blend them whole, without water. Then put the blended lemons in a saucepan, add the sugar and cook until the consistency is thick. Add enough sugar to balance the bitter and sweet taste. Divide the jam into glasses and let it cool.
Ingredients for lemon cream:
½-1 cup homemade lemon jam (adjust the amount to taste)
1 cup coconut yogurt with vanilla
Mix the ingredients and leave the mixture in the fridge until serving. We served the cake with fresh blackberries. The cake will become harder if you leave it in the fridge.
Neatly plate all the ingredients and serve.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and bon appetit.