Yesterday morning I woke up craving lemon cake. And it happened, I swear it did! :) Mine turned out a little less fluffy, but it tasted delicious. I think I should have added more liquid, then it would have been even fluffier... But even as it is, it has won my heart.
Not gluten-free, but low-gluten :) You know I always say this. I can tolerate a small amount of gluten. This week I used that tolerance in this cake. This time I used Karakılçık whole wheat flour, which is a traditional seed, not a hybrid seed. Like Einkorn, it didn't bother me. I think it's the new generation wheats that bother me.
Ingredients:
- 1 cup almond flour
- 1/2 cup Karakılçık whole wheat flour
- 2 eggs
- 15 dried apricots, soaked in water (the water wasn't drained) and pureed in a food processor. I only used enough water to cover them.
- 1.5 grated lemon zest (I always make sure the lemon is organic when I use the peel. Pesticides, which are agricultural residues, are mostly found in the peels)
- 1 teaspoon baking soda
- 1/2 cup milk
No oil is specifically added. The oil from the almonds will be sufficient. If you want to make this completely gluten-free, you can use buckwheat flour, quinoa flour, or bean flour instead of whole wheat flour.
I mixed everything together and poured it into muffin tins. A regular cake tin would also work. I prefer muffin tins because it's easier to carry the cake. As you know, I carry food everywhere I go, so this is an important detail for me :) I baked it at 160 degrees for about 40 minutes. It smells wonderful. I think it's great to try this weekend :)