Sweet Lemon Crumpet Cake

This recipe is delicious and full of healthy ingredients. It can be eaten with breakfast or at "teatime" and served with fruit and honey, or other favorite toppings. 


What is it like?

- Pefectly moist

- Lemony

- Just sweet enough



Cook time: Prep 10 minutes, Baking 30 minutes

1 cup almond flour
1/2 cup potato flour
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt

4 egg whites
2 Tbsp sugar
2 Tbsp lemon curd (OR 1 tsp lemon extract + 2 Tbsp sugar)
3/4 cup water

Preheat oven to 325 degrees. Prepare an 8 x 8 baking dish by placing a piece of parchment paper (cut to fit) in bottom of dish to prevent sticking, and then spray paper and baking dish with plenty of oil, such as canola or coconut.

Mix together the dry ingredients in a bowl. In a separate bowl, beat sugar with egg whites to soft peak stage and then beat in lemon curd into small portion with beaters on low speed and then incorporate into all of egg whites. Stir water into dry ingredients and then fold mixture into egg whites. Pour batter into a well oiled Whoopie pie pan, or you can use a 9 inch round pan, or a similar size. My favorite is the Whoopie pie pan because it makes small round cakes. Bake for about 30 minutes or until toothpick inserted into center comes out dry with a few crumbs attached.

Allow to cool in pan until just warm in pan. Then flip out (you may need to run a knife along edge of pan to help loosen it), peel off parchment paper, and slice. Enjoy with coconut oil or butter.

Stir dry together lightly so as not to agitate the oils in the almond flour.
When stirring in the water, you want a slightly gummy/sticky texture. To help achieve this, stir in half the water, then stir in the rest. Do not over stir.