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Baobab-Lemon cake

BaobabLemonCake

Baobab is not only great for its impressive nutritional profile, but also its pleasant fruity-sour flavor that is reminiscent of lemon. This great cake recipe showcases this great flavor! And if you’re fearing a sugar-overload don’t worry. This cake only contains for tablespoons of sugar!

 

Ingredients base:

  • 5 oz almond flour
  • 1 oz spelt flour (Type 630)
  • 1 pinch Himalaya salt
  • 2 oz backing powder
  • 5 eggs
  • 1 tbsp Baobab powder
  • 2 tbsp icing sugar
  • zest of lime (optional)

 

Ingredients frosting:

  • 1 oz butter
  • 2 tbsp icing sugar
  • 4 oz cream cheese
  • 2 tbsp Baobab powder
  • 1 lemon

 

Preparation base:

Separate the yolks and whites of all the eggs. Beat the egg whites until stiff and set aside.

Mix the egg yolk with icing sugar and baking powder until it becomes white and set aside. Next, mix the two flours, Baobab and the zest. Then add the egg yolk mixture, followed by the egg white. At the end the mixture should be very viscous. Place in a backing tin (Ø 2 ¾ in) and bake on the middle shelf at 180 degrees for 35-40 minutes.

 

Preparation frosting:

Beat butter and icing sugar until fluffy. Squeeze the lemon and mix the juice with the cream cheese and Baobab powder until it has a creamy consistency.

 

Last steps:

Now, the glaze gets combined with the biscuit. Since the glaze is not only distributed on the cake, but also in the middle of the biscuit, cut it in half horizontally. Then, distribute 3-4 tablespoons of the glaze evenly over a section and reassemble both halves so that the glaze is in the middle. Spread the rest of the glaze evenly over the top of the cake and decorate as desired. Finally, place in the freezer for 15 minutes. It makes cutting the cake into slices easier. Et voila.

 

A big thank you goes to Maya who shared this wonderful recipe with us. Check out her instagram page for lots more great recipes!

Further information

For more information on Baobab powder, check out the Baobab page.