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:

Quickview
257k Calories
4g Protein
18g Total Fat
20g Carbs
1% Health Score
Limit These
Calories
257k
13%

Fat
18g
29%

  Saturated Fat
10g
66%

Carbohydrates
20g
7%

  Sugar
8g
10%

Cholesterol
51mg
17%

Sodium
71mg
3%

Get Enough Of These
Protein
4g
8%

Manganese
0.52mg
26%

Vitamin B2
0.21mg
13%

Fiber
2g
12%

Phosphorus
85mg
9%

Calcium
76mg
8%

Iron
1mg
6%

Vitamin A
282IU
6%

Potassium
169mg
5%

Selenium
2µg
4%

Vitamin C
3mg
4%

Copper
0.07mg
4%

Zinc
0.38mg
3%

Magnesium
10mg
3%

Vitamin E
0.31mg
2%

Vitamin D
0.31µg
2%

Folate
8µg
2%

Vitamin B5
0.18mg
2%

Vitamin B12
0.09µg
2%

Vitamin B1
0.02mg
1%

Vitamin B6
0.03mg
1%

covered percent of daily need
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Food Trivia

Onion is Latin for ‘large pearl’.

Food Joke

A young couple got married. When the wife prepared to bake a ham to celebrate their first Thanksgiving, she carefully cut off each end before placing it in the pan.Her husband asked her why she did that and she replied, "I don`t know - it`s what my mother always did. But I can ask her."She called Mom, who responded, "I always saw your Grandma do it, so I did the same."They decided to check further, so the young woman called Grandma, who explained, "It was the only way I could get it to fit into my pan."

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