¾ cup (2 TBS) butter, olive oil, or coconut oil, room temperature
½ cup honey
4 organic free-range eggs, room temperature
½ cup coconut or almond milk
1 teaspoon pure organic vanilla
2 drops pure organic almond extract
Grated zest of a well-washed, organic lemon
1¾ cups ground skinned almonds (almond meal)
¼ cup coconut or arrowroot flour
2 teaspoons baking powder
Adapted from a recipe from Bob’s Mill
Cherry Compote Ingredients:
1 Pound fresh local cherries, pitted and halved (sour Morello cherries work well but the recipe would also work with sweeter Bing cherries)
½ cup organic no-added sugar apple sauce
1 Tablespoon Arrowroot flour dissolved in 2 TBS water
A squeeze of lemon juice (if using sweet cherries)
Pinch of organic stevia leaf (if using tart cherries)
Preheat oven to 350° F. Grease a 9inch round spring-form cake pan and line the bottom with parchment paper.
In a medium-sized mixing bowl, cream together the butter and sugar with a fork until light and fluffy. Add the eggs (one at a time), mixing until each egg is incorporated before adding the next egg.
Add the milk of choice, vanilla, almond extract and lemon zest and beat until incorporated.
In a separate bowl, whisk together your dry ingredients: the almond meal flour, the coconut flour and the baking powder. Add the dry ingredients to the wet and mix thoroughly with a rubber spatula.
Scrape the batter into the lined spring-form pan and bake for 35 minutes or until golden-brown. The cake will be properly baked when the top is golden-brown and the sides are starting to pull away from the edges of the pan.
Allow the cake to cool in the pan for half an hour. Once cool, place the cake in the refrigerator to firm up (helps with decorating and slicing it later).
I like to slice and serve this simple cake ‘as is’, but for a birthday or special occasion you can split the cake in two and fill with unsweetened whipped coconut cream.
To make it extra-special you can press sliced roasted almonds or coconut flakes into the coconut cream.
The leaves shown in the photo are lemon leaves - giving you a hint of the lemon rind flavour inside the cake.
Cherry Compote Instructions:
In a medium-sized saucepan, bring pitted cherries and ½ cup applesauce to a boil over medium-high heat.
Lower the heat to medium and simmer about 8 minutes or until cherries are very soft.
Continue to cook, stirring frequently until mixture has thickened and most of the liquid has evaporated, about 5 minutes longer.
Mix arrowroot into 2 tablespoon water and stir into the saucepan.
Boil 1 minute, stirring. Taste (being careful not to burn mouth).
Add a squeeze of lemon juice if needed.
Let mixture cool, before transferring into a serving dish or sterilized jar. May be stored in the refrigerator up to 3 days.