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 🙂

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