Lemon Spelt Loaf
Author: 
Recipe type: Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Soft, moist and tart lemon loaf cake.
Ingredients
  • INGREDIENTS
  • 1 cup/140g spelt flour, whole grain
  • ¾ cup/85g almond flour
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup/85g coconut sugar, unrefined
  • 2 eggs, large
  • 1 cup/ 235ml coconut yoghurt
  • 1 large lemon
  • 1 teaspoon vanilla
  • ¼ cup/60ml coconut oil, melted
  • ¼ cup/21g coconut sugar
  • Juice of 1 large lemon
  • ¼ cup/60ml water
  • 1 lemon, sliced thin for candied lemon on top
Instructions
  1. Preheat the oven to 350F/180C
  2. Line a 9 x 5 inch (23 x 13 cm) loaf tin with parchment and grease or spray with non stick spray.
  3. In a bowl, add the flours, salt, baking powder and baking soda and mix well.
  4. Wash and dry the large lemon and remove the zest with a micro plane and then juice it, keep aside.
  5. In a large bowl or a bowl of a mixer, beat the sugar and eggs together, till blended.
  6. Add the coconut yoghurt, vanilla, lemon zest and juice.
  7. Slowly add the melted coconut oil.
  8. Add the flour mixture and mix gently but thoroughly.
  9. Pour the batter into the prepared loaf tin.
  10. Place in the oven and bake until golden and brown, about 40-45 minutes.
  11. While the loaf cake is baking, make the syrup and the candied lemons.
  12. In a small saucepan, add the coconut sugar, lemon juice and water.
  13. Bring the mixture up to a simmer on medium heat until the sugar is dissolved.
  14. Add the slices of lemon.
  15. Simmer on medium low until the lemons have softened and the syrup begins to thicken, about 10 minutes.
  16. Remove from the heat.
  17. Carefully remove the lemons from the syrup and keep aside.
  18. Reserve the syrup for the loaf cake.
  19. Once the loaf is baked and cooling on a rack, pure the syrup all over the loaf.
  20. Allow to soak and cool completely before removing from pan.
  21. Place the cooled cake on a plate and decorate the top with the candied lemons.
Notes
The coconut sugar, oil and yoghurt can all be replaced with their conventional counterparts.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/lemon-spelt-loaf/