HONEY LEMON CURD WITH ALMOND FLOUR PIE CRUST

Whole Lemon Cake with Dark Chocolate Frosting (Paleo, Grain-Free, Refined Sugar-Free, GF)

This cake it`s an exactly delicate, refreshing, and healthy treat you can get, good enough for birthdays or parties, dessert, snack or anything you want to, can be made in a different baking pan instead of a bund cake, with or without the dark chocolate frosting, and with other fruits on.

The temperature starts to rise and I can`t complain, do you? I love most Summer but I start to be happy in Spring, seeing the flowers blooming and everything around gets green, fewer clothes, and more sunshine to warm up.

When I have thoughts surrounding me, I can`t stop until I do something about it, the idea of the whole oranges inside a cake was enough to develop this one, I did not see any recipe out there with whole lemons inside, but I don't take away the possibility that there is somewhere.

I will do another for sure, but this one is to suck your fingers of course if you like enough the freshness and the sour flavor of lemons, it`s moist, sweet, and airy, also the combination and contrast of dark chocolate and salt, scale up this recipe even more. Call me crazy, but this works like tuned machinery, I was concerned and in the middle of putting more or fewer lemons, white or dark chocolate, because it`s not common to see dark chocolate with lemon flavor,  but I succeeded in my instincts, and I'm glad I did it! The next time I will double the recipe because there was nothing left on the second day and we're left wanting to eat more.

I made the same recipe the Paleo Whole Orange Cake, but I changed it a little bit, I add psyllium husk that provides more air to the batter and makes it lesser dense, but if you did the orange cake and want to make this one like that, you are welcome, the taste is the same indeed only less dense.  

Almost forget to tell you something, the boiled lemons have their characteristics, those that moisten and enhance the recipe, but lose others like the shiny color they have and more fresh taste, so I thought to add more fresh zest into the cake and the color, and the fresh flavor came out. 

I used to use more limes than lemons because those don`t exist in my country but I think the yellow ones are a little sweeter than the limes, anyways I thought I will do it with limes to know how it turns.

Let`s do it!

WHOLE LEMON CAKE WITH SALTED DARK CHOCOLATE FROSTING (Paleo, Grain-Free, Refined Sugar-Free, GF)


Ingredients:                                                                                                           

1. 2 whole medium lemons (if you have small add more)
2. 2 whole lemon zest, the majority for the cake, 1-2 tbsp for decoration
3. 4 large eggs 
4. 1 cup honey
5. 2 cups almond flour
6. 1 tsp baking soda
7. 1/2 tsp salt
8. 1 tbsp psyllium husk (optional but worth it)
9. 1/2 tsp mint leaves fresh or dried (optional)
10. 6 tbsp ghee, butter, or coconut oil melted

Dark Chocolate Frosting:

1. 1 cup unsweetened dark chocolate chips.
2. 3 tbsp  ghee, butter, or coconut oil 
3. Coarse sea salt or Himalayan salt
4. 1 tsp vanilla 

Instructions:

Preheat the oven at 375 F. Grease a bundt cake tin or 9-inch springform pan, and put parchment paper ( I think it is better to put parchment paper because it helps the outer part does not burn.  Set aside.

Wash the 4 lemons with abundant water, dry two with a towel.

In a pot add abundant water to cover the lemons, when the water starts to boil drop 2 whole lemons, then reduce the temperature and cover the pot with a lid. Let them boil for 40 minutes.

Grate out the zest of the 2 reserved lemons, be careful don`t take the white part, because this brings a lot of bitterness, cover it so that it does not dry.

When the lemons are done, transfer to a plate and wait to cool down, then halved them, take out the seeds and the ends hard parts, only a little bit, then drop them in the food processor, blending them and scraping the sides with the whole zest of one.

Once well blended add the almond flour, psyllium husk, eggs, honey, lemon zest, blend again until well incorporated, lastly, the baking soda.  Don`t over blend.

Pour the batter into the greased baking pan and bake for around 35-45 minutes, keep an eye on it, around the 30 minutes, the almond flour tends to get dark before it`s fully cooked, if you see that, make holes in a parchment paper and put it on until is cooked through.

Let it cool for around 1 hour before putting the frosting. 

Frosting:

In a double boiler at medium temperature drop the dark chocolate chips with the ghee. Stir until it is well incorporated, then add the vanilla and stir again.

Pour over the cake and let it sits at room temperature, then add coarse salt over and more lemon zest to decorate it.

If there are some left, you can keep the leftovers on the counter for about 4-5 days or store them in the fridge in an airtight container for more days.

Enjoy!

Note: Depends always on your oven, so if you have an oven that easily gets hot, like mine, decrease the temperature to 350 F.

The recipe makes around 8-10 slices of cake.
Time to Preparation: 10 min
Time to Bake: 35-45 min
Total Time:  1:00 h








Do you want to see other related recipes?
 

HONEY LEMON CURD WITH ALMOND FLOUR PIE CRUST

ORANGE CURD CHOCOLATE BARS ((PALEO, GLUTEN-FREE, GRAIN-FREE, PLANT-BASED, VEGAN)

PALEO WHOLE ORANGE CAKE WITH DARK CHOCOLATE FROSTING

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