Paleo Lady Grey Drizzle Cake

 

Yeah… I so went there… I took your traditional (and slightly too vanilla) lemon drizzle cake and jazzed that bad boy up. It’s like having a cup of Earl Grey Tea with a subtle touch of Lady Grey to it (orange and lemon).

This recipe requires some fresh bergamot which isn’t that easy to get hold of but Natoora stock it as well as Ocado (stocking Natoora’s bergamot).

This is so delicious you’ll probably devour the whole thing at once. It has the perfect bounce to it, as I have added a small amount of milled chia seeds to it. This also helps (along with the coconut flour) to soak in the ‘drizzle’.

I don’t think I can say anything to do it justice so you’ll just have to give it a go yourself! It’s a very simple bake and even a beginner can’t go wrong. All of those complex flavours will make you feel like you’ve baked something straight out of Masterchef!

Makes: 1 small ‘loaf’ (about 10-12 slices)

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Ingredients:

For the sponge cake:

50g raw unsalted grass-fed butter
50g coconut oil
3 eggs
1 egg white
1/2 cup Sukrin Almond Flour
1 cup tapioca flour
1 tbsp Sukrin Coconut Flour
1/2 tbsp milled chia seeds
1/3 cup raw honey/maple syrup
1 tbsp vanilla extract
1/2 tbsp orange extract
1/4 tsp vanilla powder (optional)
1 tbsp baking powder
1/4 tsp bicarbonate of soda
1 tbsp bergamot juice
Zest of 1 unwaxed bergamot

For the ‘drizzle’:

Zest & juice of 1 unwaxed bergamot
Juice of 1 lemon
1/4 tsp vanilla powder (optional)
1/2 tbsp orange extract
2 tbsp maple syrup
1/2 cup raw honey

Method:

1. Pre-heat your oven to 180C.
2. Combine all of your ingredients for the sponge except for the egg white and the bergamot into a food processor. Process until you get a smooth cake batter. Be sure to scrape down the sides frequently.
3. Zest and juice your bergamot. Add the zest and 1 tbsp of the juice to your cake batter and process. Set aside your remaining juice to use in your syrup.
4. In a large mixing bowl whisk your egg whites until it can form stiff ‘peaks’. The bowl should be able to be turned upside down without the egg white sliding or falling out. Do not whisk anymore after this otherwise the egg will begin to liquify again. This will take some gunpower so stick at it! The best technique is to use a really light wrist and big sweeping movements to lift the egg up into the air and around and back down again to try and get as much air as you can into it.
5. Pour in your cake batter and fold the egg white into the mixture again with big sweeping movements to get as much air into it as possible.
6. Line a 9″x5″ loaf tin. Pour in your cake batter and smooth with a spatula or back of a spoon. Create a substantial dip into the middle of the batter – about 1cm will do. This will ensure that it will rise evenly.
7. Put your cake into the oven on the middle shelf. Leave to cook until it is golden brown all over and when you insert a toothpick into the centre it comes out clean and hot to the touch. This should take around 40 minutes.
8. Whilst your cake is baking make a start on your syrup. In a small pan combine all of your ingredients and place on a low heat. Leave to come to the boil and stir every now and then.
9. Once boiling reduce to a simmer and leave to cook for about 10 minutes or until the syrup begins to thicken slightly.
10. Once your cake has baked remove from the open and using a chopstick (or something similar in size) pierce the cake very deeply – almost to the bottom several times. I mean a lot of times. The more holes the more drizzle will seep through and saturate the cake.
11. Pour over all of the syrup. You may need to do this in batches to allow the syrup to seep through the cake, and you may even have to heat the syrup so that it saturates it even further.
12. Leave to cool completely. If any of the syrup is still remaining then put the cake bake into the oven on the lowest temperature until it seems to soak through.
13. Slice and enjoy with a yummy cup of tea or coffee!

 

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