Saturday, April 30, 2011

Easter Cake Recipe

Yellow Cake

6 large eggs
8 tbsp. or ½ c. honey
2 tsp. baking soda
2 tsp. apple cider vinegar
2 tbsp. lemon juice
½ c. grape seed oil or butter
2 c. almond flour
2 tbsp. vanilla

1. Preheat oven 325 degrees F\
2. Prepare 3- 8 in round cake pans by rubbing oil on the inside and cut out a circular piece of parchment paper to place on the bottom of the pans. This allows you to remove the cake from the pans without it sticking.
3. Separate the egg yolks and whites. Place the yolks in a separate mixing bowl, and then beat the egg whites with the vinegar until stiff peaks form
4. To the yolks add the honey, baking soda, oil and whisk to blend well.
5. Add the lemon juice to the egg yolk batter and whisk to blend well.
6. Fold the whipped egg whites into the yolk mixture, and then finally add the almond flour to the batter and whisk to blend well.
7. Bake for about 20 minutes, or the center is not soft and a toothpick inserted in the center comes out clean.
8. Cool the cake and then run a knife along the outer edge of the cake to make it easy to remove.
9. Finally, remove the parchment from the bottom of the cake; fill middle with lemon filling and frost with Marshmallow Fluff.

Lemon Filling

1 cup of lemon juice (organic)
5 tsp. finely grated lemon rind (approx 4 organic lemons)
½ c. maple syrup
½ cup coconut milk
4 tbsp. arrow root
5 egg yolks

1- Place lemon juice, lemon rind and maple syrup in a medium size pan on low heat.
2- In a small bowl, combine coconut milk and arrow root powder. Add to lemon juice mixture, stirring consistently until simmering.
3- Beat egg yolks together in a small bowl then add to simmering lemon mixture; stir constantly for 3-4 minutes or until mixture has thickened. Pour into bowl and refrigerate.

Marshmallow Frosting

Makes 3 cups
½ c. honey or agave
2 egg whites

In small saucepan over medium heat, bring honey to a boil, stirring frequently. Decrease the heat to low and simmer for 4 to 8 minutes, watching constantly and stirring occasionally, until honey darkens slightly?
In a large bowl, using a handheld mixer or kitchen aid, whip the egg whites to stiff peaks. Drizzle the honey slowly into the egg whites, whisking continuously until blended. Use to frost cake.

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