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Gluten-free, Sugar-free, Dairy-free, Macadamia, Lemon and Coconut Tea Cake

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Gluten-free, Sugar-free, Dairy-free, Macadamia, Lemon and Coconut Tea Cake

Macadamia Lemon Coconut Tea Cake

This delicious Gluten-free, Dairy-free and Sugar-free Macadamia, Coconut and Lemon tea cake is GAPS and Paleo- friendly with only healthy, nutritious ingredients used. Still not an everyday food but here’s the recipe. Enjoy!

 

Ingredients for cake 

  • 1 generous cup of macadamia nuts
  • 1/4 cup green banana flour ( if using a different gluten-free flour use 1/3 cup)
  • 1 teaspoon baking powder
  • 6 eggs, separated
  • pinch of salt
  • 1/2 cup raw honey
  • zest of 1 lemon
  • 1/2 cup desiccated coconut

 

Ingredients for icing

  • 100g coconut butter (I use 2- 50g sachets)
  • juice of 2 small lemons
  • 2 generous tablespoons honey

 

To decorate

  • roughly chopped macadamias
  • lemon rind

 

Method for cake

  1. Preheat oven to 170 degrees celcius or if you have an extremely hot oven like mine, 160 degrees.
  2. Grind the macadamias in food processor until almost finely processed. Add the banana flour and baking powder towards the end and finish processing together.
  3. Beat the egg yolks and honey together in mixer for several minutes until pale and creamy (and oh so beautiful to look at!).
  4. Fold the grated lemon rind and coconut through the egg yolk mixture.
  5. Next fold through the nut mixture.
  6. Beat the egg whites and a pinch of salt in a separate bowl until stiff peaks form.
  7. Fold the egg whites carefully into the nut and yolk mixture.
  8. Pour the batter into a greased/lined cake tin and bake for 40 minutes or until lightly golden in colour.
  9. Allow to rest and cool slightly while you prepare icing.

 

Method for icing

  1. Combine all ingredients in processor until smooth. You can either use a hand-held mixer or larger processor. I've started mixing it over a low heat in a saucepan as it blends much better.

Remove cake carefully from tin onto serving platter or plate. Drizzle with the icing while still warm ( watch it run over the sides of your cake!) and decorate with as much or little chopped macadamia and lemon zest as you wish. Enjoy and watch it disappear!

This recipe first appeared in my blog at http://www.kitchencorrespondent.co 

 

Published by Tania N

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