Lemon Cake with Raspberry Syrup
My friend, Alta, said it best when she described this as a "tea cake." Dense and moist, with a hint of lemon, this cake goes best with a glaze or syrup rather than traditional frosting. I used raspberries in my syrup, but you can choose any berry you like.
1 tablespoon flaxseed meal
3 tablespoons hot water
2 1/2 cups Honeyville blanched almond flour
1 cup sorghum flour (sub: brown rice flour)
1/3 cup potato starch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened applesauce
1/2 cup extra light olive oil (sub: grapeseed oil)
2 teaspoons liquid stevia
1 teaspoon vanilla extract
zest of 1 large lemon
2 tablespoons fresh lemon juice
1. Preheat oven to 350 degrees. Grease an 8 inch cake pan.
2. In a medium bowl, stir flaxseed meal and water together. Set aside.
3. In a large bowl, whisk together the flours, starch, baking soda and salt. Set aside.
3. Add the applesauce, oil, stevia, vanilla, lemon zest and juice to the flaxseed and water. Whisk together.
4. With a fork, stir the wet ingredients into the dry until well combined.
5. Pour into the cake pan. Bake for 30 minutes, or until a toothpick stuck in the middle comes out clean. Allow to cool. Drizzle with raspberry glaze just before eating (I recommend just drizzling individual slices so any leftover pieces don’t get too moist).
1 1/2 cups frozen raspberries, thawed (sub: any berry you like)
1 tablespoon fresh orange juice
1. Puree all ingredients in a food processor or blender until smooth. You can strain the sauce if you don’t like seeds, but I left them in.
Find the original recipe at The Daily Dietribe.