Mini Lemon and Almond Coconut Cakes
(or 12 regular sized muffins)
golden caster sugar + 50g for the syrup.
I use cardamom sugar
organic or unwaxed lemons
I use duck eggs
gluten free flour
bicarbonate of soda
Cream the coconut oil and sugar together until light and fluffy.
Grate in the zest from the two lemons and cream some more.
Beat in the eggs one by one alternately with the ground almonds.
Sift in the dry ingredients and stir until just combined.
Gently stir in the juice from one of the lemons, followed by the desiccated coconut.
Spoon into 24 mini muffin moulds (or 12 ordinary muffin moulds for larger cakes).
Bake at 180C for 15 to 20 minutes until the cakes are well risen and firm to the touch.
Meanwhile make a syrup out of the remaining sugar and the juice of the 2nd lemon by gently heating in a pan until the sugar has dissolved and simmering for a couple of minutes.
Pour the syrup over the hot cakes and decorate with a little desiccated coconut.
Please enjoy my recipe! Jane | hedgecombers.com