Lemon Shizzle Cake

Botox Baking

This sticky citrus cake is practically belching with age-defying vitamins like E, C and plant-based calcium.

Its fantastical glow comes from a spice called turmeric, more recently referred to as poor man’s saffron. Turmeric delivers a cargo of anti-inflammatory artillery for squeaky bones and damaged skin. Not bad for a cáca milis.

We use ground almonds in place of flour to bump up this cake’s nutritional points. Almonds are seriously nourishing, so keep a stash of almond butter and medjools dates in the glove compartment. You’ll soon learn to love traffic jams. Better still, a slice of this lemon drizzle cake will have your lips fizzing in the tailback on the M50.

 

lemon shizzle cake II

For a cake, it has impressive quantities of that difficult-to-find mineral, magnesium. This mineral is known for its prowess in supporting adrenal function and marriages (helps circulation and PMT). An almond’s stash of vitamin E will also help your body wage war against damaging free radicals. Vitamin E is celebrated as the ‘beauty’ vitamin. Nice one.

 

Lemon Drizzle Cake:

6 tablespoons light agave or honey (90ml)
6 tablespoons cold pressed macadamia or coconut oil (90ml) or melted ghee
4 eggs
1 teaspoon ground turmeric
300g ground almonds
Zest of 1 large unwaxed lemon
1 teaspoon baking powder
½ teaspoon unrefined salt

For the drizzle:

Juice of 1 large lemon or 2 smallies
3-6 tablespoons light agave or raw honey

 

Preheat oven to 170 Celsius. 180 Celsius is a little too hot and will brown the cake. Line an 8×8 brownie tin with non-stick paper such as If You Care brand (the best on the market).

Blend everything in a food processor or electric blender. That’s it!

Pour into your prepped tin and bake for 25 minutes, removing before it browns in the oven. Leave to cool in the tin.

Now for the shizzle. Warm the lemon juice with agave or honey. Pour over your cake. A few piercings from a fork will help. Admire your brilliance and let your nostrils samba.

 

lemon

 

Special thank you to Emine Ali Rushton

for christening the cake with a cracking good name!

 

 

 

 

 

 

This article has 30 comments

      1. Isabel

        Hi Susan Jane. Still loving your recipes,but am dying to find an easy Feather-light rye bread (for crispy toast!) I was wondering if you have any suggestions? I of course know of tartine;bretzel;Joe Fitzmaurice’s rye etc, but I live in kilkennyso need to learn to make my own. Also, whilst I know you are an advocateof wheat-free (as am I) but wonder if you have heard of Macroom mills course wholemeal flour? Additiveand preservative free, and so course and unrefined it’s like gravel! Rarely have it in bread now, but my mother makes an out-of-this-world nutrient-dense loaf with it; kind of knocks the socks off other loaves. Thanks for all the inspiration. Isabel

        1. Susan Jane

          Thanks Isabel! Yes = someone sent me 1kg of it and it’s fabulous really. Can’t help direct you to a crisp light rye recipe, but I love My First Mess blog, and Golubka so perhaps they’ll have something? Joe Fitzmaurice does courses too, so I bet he’s the best help of all 😉

    1. Susan Jane

      Yep – diabetics have little choice. I’ve written pretty extensively about agave in the paper, including the good and bad press. I leave it up to the reader to make those kind of decisions. I use agave probably once a month, for specific recipes catering to diabetics. Agave is also brilliantly light in colour, and keeps this cake bright (maple or date syrup will darken it). Given it serves up to 20 people, it’s still immeasurably better than a store-bought equivalent. I myself use raw honey, but I hate excluding choice for readers. Hope this helps?

    1. Susan Jane

      Yes! Highbank would be AMAZINGGGGGG but fairly pricey in the quantities stated. You could make your own apple syrup by boiling freshly juiced apples for 25 minutes, until thick and viscous. Br rice syrup works, but half as sweet as honey (a bonus if you don’t have a sweet tooth, but a disadvantage if you do!) Keep me posted! SJ

  1. stacy

    Yummy looking cake. Would it work with liquid stevia or xylitol I wonder? Agave doesn\’t agree with me so much, I tolerate stevia and xylitol much better as a recovered candida sufferer

  2. Janet

    Hi, 
    I just made this recipe from the book , then found it online, and it is slightly different…. just wondered is it intentional? The online version has twice as much sweetener ( must mention I have a bit of a sweet tooth) , and also has lemon zest (in the book it has lemon juice)

    I took the liberty of putting extra honey and lemon on top after seeing the extra sweetener in the online version. Anyway, actually tastes even better cold the next day!

  3. Mairead

    hi Susan, hoping to make this recipe tonight (need to pick up some coconut oil on way home).  Just wondered if you melt the coconut oil first before adding to the mix, or just put it in cold/hard? I might go half and half agave & maple syrup, fingers crossed. Thanks!

    1. Susan Jane

      I haven’t tried any sub for this one, although I do psyllium husk quite often in other recipes. I love psylium! One tablespoon to 3 tablespoons of water often replaces around 3 eggs in a recipe (but since I haven’t tried this recipe, I couldn’t say). Let me know if you succeed! SJ

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