Lemon Caraway Cake

Lemon Caraway Cake

LEMON CARAWAY CAKE

You know when you just fancy a piece of cake with a cup of coffee or tea?  Well, I have found this to be one of my favourite guilt-free pleasures.  With only 5 carbs per slice, this cake is tangy, sweet and exotic and reminds me of coming home from a long walk on a cold autumnal day and sitting inside with a steaming-hot cup of coffee and a warm glow in my cheeks.  

Ingredients – For a ten-slice loaf cake

  • 200g          Almond Flour
  • 25g           Coconut Flour
  • 1 tsp           Caraway Seeds
  • 2 tsp           Baking Powder
  • 1/4 tsp        Xanthan Gum
  • 4 medium   Eggs
  • 2 tsp           Vanilla Essence
  • 100ml         Vanilla or Brown Sugar Skinny Syrup (as sugar replacement)
  • 200g           Melted Butter
  • 1 whole      Lemon (finely grated rind and the juice)
  •                    A drop of unsweetened almond milk if required

Method

  • Preheat the oven to 175*C
  • Line and lightly butter a regular loaf tin
  • Add all the ingredients to a large bowl and mix with an electric mixer until combined well.  Add a drop of unsweetened almond milk if the cake batter is a little dry
  • Pour the batter into the loaf tin, level off the batter and bake in the centre of the oven for 45 minutes or until a cake skewer comes out clean.
  • Cool the cake in the tin.

Slice, serve and enjoy!

TOP TIP: On cold, wintry days, I often serve the cake as a pudding (warmed in the microwave for 20 seconds), with home-made keto custard.

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.

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