Monday, 7 July 2014

Lemon Sponge Cake with Coconut Icing

Lemon Sponge Cake with Coconut Icing

This weekend I had some friends over to my new place. To welcome them, I baked this nice sponge with the ingredients I had lying around. It turned out really really well and everyone loved it, which is great due to its simplicity. I'm not an advanced level baker who is all that comfortable with recipes combining more than around 5 ingredients, so this is a good addition to my convenient-cake-arsenal. And yes, it would make a good birthday cake. I'll try to rattle this one off quickly as I need to leave for work soon.

Ingredients - Sponge

  • 1 Cup Ground Almonds
  • 1/4 Cup Whey Protein
  • 1/4 Cup Erythritol Granules
  • 1 Tsp Lemon Extract
  • 2 Eggs
  • 2 Tbsp Almond Milk
  • 1 Tsp Baking Powder

Ingredients - Icing

  • 2 Tbsp Creamed Coconut (The solid stuff)
  • 2 Tbsp Erythritol Granules
  • Some water

Combine all sponge ingredients a bowl, mixing well to produce a slightly-runny batter. Pour into a cake dish and place in the oven preheated to 150C for about 30 minutes or until the top is firm.
Next, add the creamed coconut and a couple of tablespoons of water to a pan on medium heat.
Stir the creamed coconut lump around the pan in an attempt to melt it into a thick custard-like consistency, adding small amounts of water gradually until this is achieved.
Add in the erythritol and continue to stir until completely incorporated.
Now remove from the heat and place in the refrigerator in some kind of container until the sponge is done cooking.
Spoon the 'icing' onto the top of the sponge, and spread evenly with a knife.

This is pretty simple, but I believe it to be 'just right', and a firm step in the right direction toward a keto Starbucks menu (A sort of goal of mine).

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