A great recipe from our resident foody Krisztina, a favourite to keep the memories of summer all year around. Try it and let us know what you thought of the recipe.
Ingredients for the base
1 cup oatbran
1/ 2 cup shredded coconut
Pinch of salt
1/2 tsp baking powder
1 egg
2 tbsp of melted coconut oil
2 tbsp of honey
3 tbsp apple purée
Ingredients for the lemon topping/ cream
7 eggs
3-4 tbsp honey
Zest and juice of 4 lemons
2tbsp cornstarch
Method:
- Blend the coconut and oat bran to create a smooth flour like mixture
- Add all the other cake base ingredients to your flour mixture and combine well
- Pour this cake batter into a cake tin preferably silicone and bake for 10 minutes in a pre heated oven on gas mark 4 until it gets golden brown- once baked set aside
- For the lemon cream/topping mix all the ingredients until they are fully combined
- Pour this mixture on the top of the cake base and bake for a further 25 minutes
- Once it’s baked let it cool down fully and then place it in the fridge for at least 4 hours before slicing and eating
- Can decorate with some lemon zest and coconut flakes
- Enjoy