• Ingredients

    4 organic eggs, separate, 1/2 cup raw honey or pure maple syrup, 40g Zee’s preserved lemon, 1 Tbsp lemon juice, ½ cup milk of choice, 1 tsp vanilla bean paste or extract, 2 cups almond flour, 1 ½ tsp baking powder. Lemon Glaze:1 ¼ cup icing sugar, 2 tbsp lemon juice

    Topping ideas: fresh rosemary, dried or fresh lemon slices, flowers, blueberries, toasted almond flake

    Serves: 6-8

  • Directions

    Preserved lemon gives a lovely zesty flavour to this delicious moist gluten-free cake. Preserved lemons are a great source of vitamin C which is essential for a healthy immune system. 

    They also provide protective antioxidants such as flavonoids which neutralise damaging free radicals and reduce inflammation. This wholesome cake is rich in beneficial nutrients including protein, dietary fibre, magnesium, zinc and vitamin E.

    Preheat your oven to 160*C fan-forced, and grease an 8-inch round cake tin and line it with baking paper. Place egg yolks, honey, milk, vanilla, lemon juice and preserved lemon in a food processor and blend until well combined. Place almond meal and baking powder in a large bowl and stir until combined. Add wet ingredients from the food processor and stir until well combined. In another bowl beat egg whites with an electric beater until white soft peaks form. Fold egg whites gently into your batter. Pour batter into your cake tin and bake for 50 minutes, or until a skewer comes out cleanly from the centre. To make the lemon glaze place icing sugar and lemon juice in a small bowl and stir until combined. Allow your cake to cool completely before covering it in lemon glaze. Allow the topping to set before decorating.


Back to Recipes

Best Sellers

View all