Wednesday, 28 December 2016

Zesty lemon spooncakes (AIP, PALEO, V/V+)

Refreshing lemony cakes with zingy frosting

I have twisted my spooncake recipe again. This time with an invigorating seasonal ingredient, LEMON and not just any with lemon but with a bergamot lemon. Oh my! Fresh, bright, clean taste. Truly refreshing to the senses.

For the cakes you will need (makes 28):
2 medium-small bananas, ripe
1 medjool date
2 generous tbsp honey (use maple syrup for VEGAN version)
1 scant tsp ground cinnamon
a good pinch of fine Himalayan rock salt
4 tbsp coconut oil, melted
juice of 1/4 bergamot lemon
zest of 1/2 bergamot lemon
200 g desiccated coconut (Crazy Jack is my fav!)

For the frosting you will need:
45 g creamed coconut
1 generous tbsp coconut oil
juice of 3/4 bergamot lemon
zest of 1/2 bergamot lemon
4 to 5 tbsp filtered or mineral water

1. Soak the date for about an hour. Peel off the skin, discard the pit.
2. Put all the ingredients, except the desiccated coconut into a tall glass container. Immerse a hand held blender and blend for a few seconds until smooth and creamy.
3. While the blender is running add the desiccated coconut little by little until it starts to thicken. Add the rest of the coconut and mix well with a wooden spoon or by hand.
4. Take a nice round, deep enough tablespoon and shape the cakes by scooping and pressing the dough to the wall of the glass container, scraping the extra off. Placing the cakes on a baking tray. I use pyres, so there is no need for a baking paper.
5. Place the tray in a preheated oven and bake on 170 C until the cakes tarts to get a golden colour.
Tip: I prefer when they are a little brownish, the toasted taste better than the pale ones, in my oninion, and since I am going to use icing the contrast is going to be better with darker cakes.

While the cakes are in the oven, prepare the icing.
6. Over a gently simmering water melt-soften the creamed coconut and the coconut oil in a little bowl.
7. Take it off the heat. Add the lemon juice and insert a hand held electric whisker and start to whisk.
8. Add the water, little at the time. Stop when you get to a thick but runny consistency.

9. Let the cakes cool to room temperature, then either drizzle or spoon over the icing.
Tip: With the back of a spoon I have made the ripples.
10. Sprinkle with the lemon zest.
11. Put the tray into the refrigerator for 5 to 10 mins until it is cool, then put the tray into the freezer for 10 to 15 mins. After this, ready to serve. Share and enjoy!

Tip: For freshness store cakes in the refrigerator in an airtight glass container.

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