Lemon Coriander Cake
If you have approximately 58 minutes to spend in the kitchen, Lemon Coriander Cake might be an amazing gluten free, lacto ovo vegetarian, primal, and fodmap friendly recipe to try. This recipe makes 12 servings with 255 calories, 4g of protein, and 19g of fat each. For $1.11 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from A Healthy Life for Me has 66 fans. If you have sea salt, tapioca flour, coconut cream, and a few other ingredients on hand, you can make it. With a spoonacular score of 15%, this dish is rather bad. Try Lemon & coriander houmous, Lemon & coriander couscous, and Lemon Coriander Chicken for similar recipes.
Servings: 12
Preparation duration: 8 minutes
Cooking duration: 50 minutes
Ingredients:
1 cup almond flour
2 teaspoons baking powder
3/4 cup coconut cream
1/3 cup coconut flour
2 large eggs, room temperature
2 teaspoon ground coriander
1/4 cup lightly packed finely grated lemon zest from 2 organic lemons
1/2 cup maple syrup
3/4 teaspoon nutmeg
1/4 teaspoon sea salt
2/3 cup tapioca flour
1/2 cup unsalted butter, room temperature.
Equipment:
hand mixer
loaf pan
whisk
bowl
oven
toothpicks
frying pan
Cooking instruction summary:
Preheat oven to 350Generously grease a 4 1/2 x 8 1/2" loaf pan.In a large bowl mix together almond flour, tapioca flour, coconut flour, baking powder, salt, coriander, nutmeg and lemon zest.In a medium bowl whisk together coconut cream, maple syrup, and eggs.In an electric mixer beat butter on medium until light and smooth.Slowly add 1/3 flour mix, 1/2 cream mix, 1/3 flour mix, 1/2 cream mix and remaining flour.Mix until blended. Pour into prepared loaf pan.Bake for 50-55 minutes or until a toothpick inserted in center comes out clean.Let cool in pan for 10 minutes and then remove to cool completely.Serve immediately. Keep uneaten portions wrapped and in fridge for up to 3 days.
Step by step:
1. Preheat oven to 350Generously grease a 4 1/2 x 8 1/2" loaf pan.In a large bowl mix together almond flour, tapioca flour, coconut flour, baking powder, salt, coriander, nutmeg and lemon zest.In a medium bowl whisk together coconut cream, maple syrup, and eggs.In an electric mixer beat butter on medium until light and smooth.Slowly add 1/3 flour mix, 1/2 cream mix, 1/3 flour mix, 1/2 cream mix and remaining flour.
2. Mix until blended.
3. Pour into prepared loaf pan.
4. Bake for 50-55 minutes or until a toothpick inserted in center comes out clean.
5. Let cool in pan for 10 minutes and then remove to cool completely.
6. Serve immediately. Keep uneaten portions wrapped and in fridge for up to 3 days.
Nutrition Information:
covered percent of daily need
