I’ve mentioned few times how much I love winter. It’s not just the colder temperatures, but the snow (yes, I know), the cloud formations during winter, the ominous Rockies, the white stormy and overcast skies. I love it all, even the bare trees. Yes, it’s dull and dreary but the promise of newly sprung life and the first few glimpses of green make all the dreariness worth it. Aren’t we all super excited when the first bits of sunshiny days appear? We drool at the sight of the first of the spring’s bouncy, golden daffodils and the heady hyacinths, soaking in their beauty and fragrance, awaiting the promise of warmer days. So, I’m not totally crazy.
Another reason for my love of winter: citrus. I love citrus. That’s not to say I don’t like summer fruit, I love my berries and stone fruit but I also love oranges, lemons, tangerines and I love discovering new kinds of citrus and new varieties. This year I was able to find an heirloom variety of navel oranges. Of course, I promptly bought some and I have to tell you, oh my goodness, they are SO sweet and so juicy. Have you tried the sumo tangerines? They are ugly little things on the outside but oh so delicious inside. I was super thrilled to find Seville oranges for the first time in the US (for me at least) I know they are a rare find so when I stumbled upon them, I grabbed a whole bunch for project marmalade. When I went back to the store a few days later, I glanced over and they were all gone, I haven’t seen anymore.
Of course, you already know my obsession with blood oranges 🙂 There are quite a few recipes on this site for the beloved blood orange. I use Meyer lemons all the time but haven’t posted a recipe yet. This Lemon Spelt Loaf was supposed to be made with Meyers but I couldn’t find any when I was shopping for this cake. I love regular lemons too, so I used those instead. While I was there, I found some pink lemons but I haven’t used them yet or cut them to see if they really are pink.
I do love a good piece of cake. I’m not a fan of overly frosted, buttercream cakes. I never have been, even as a child I preferred the sponge cakes with a drizzle of cream or custard. I actually cringe when I have to make a birthday cake that requires a traditional cake and buttercream frosting because I will go to all that trouble to make it, a nice Swiss or Italian, and then usually wipe it off before I eat the cake :/
So, I just really stick to cakes I like to eat with tea and coffee, like plain pound cakes, Madeira cakes, sponge cakes and coffee cakes. One of my favourites: a lemon loaf, tart and lemony. I can eat a whole one if left alone with it for long enough.
This is an updated lemon loaf cake, with unrefined flour and sugar, still tart and lemony but possibly a bit more…dare I say it…healthier?
So, I’m going to go off on a tangent for a minute because well, it wouldn’t be me if I didn’t, but I really hate the word healthy. I think it gets tossed around a bit too freely and really, exactly what does it mean? And is anything really healthy? I also REALLY hate the word, clean eating. Ugh, so does that mean what I eat is dirty? I know what clean eating is but I don’t want it shoved on me. The thing is, I eat food. I buy and eat only organic, I eat local as much as possible, I eat most things in season, I don’t eat prepackaged foods, I don’t eat fast food, I don’t eat GMO foods. I only drink natural sodas, organic teas and coffee sourced from local coffee houses around town. I eat REAL food. So, I don’t appreciate the whole “clean eating” tag. My food is not always “healthy” but it’s definitely not “dirty”!
The way I see it, if you eat real food, organic and fresh, and in moderation, that’s all that matters. This means that when I want cake, made with flour, butter, eggs and cream I make a cake and I eat it. I do have a problem with moderation here, though.
So, are you bothered by all the “healthy” eating we hear about?
So, this cake wasn’t made to make my original cake “healthier”, it was just made because I wanted to use spelt flour in a cake and use some coconut products. The result was pretty amazing though so if you want a healthy cake, this one does fit the bill. Great thing is, it doesn’t feel clean at all, it tastes like a filthy cake.
Serves: 1 cake
- 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
- Preheat the oven to 350F/180C
- Line a 9 x 5 inch (23 x 13 cm) loaf tin with parchment and grease or spray with non stick spray.
- In a bowl, add the flours, salt, baking powder and baking soda and mix well.
- Wash and dry the large lemon and remove the zest with a micro plane and then juice it, keep aside.
- In a large bowl or a bowl of a mixer, beat the sugar and eggs together, till blended.
- Add the coconut yoghurt, vanilla, lemon zest and juice.
- Slowly add the melted coconut oil.
- Add the flour mixture and mix gently but thoroughly.
- Pour the batter into the prepared loaf tin.
- Place in the oven and bake until golden and brown, about 40-45 minutes.
- While the loaf cake is baking, make the syrup and the candied lemons.
- In a small saucepan, add the coconut sugar, lemon juice and water.
- Bring the mixture up to a simmer on medium heat until the sugar is dissolved.
- Add the slices of lemon.
- Simmer on medium low until the lemons have softened and the syrup begins to thicken, about 10 minutes.
- Remove from the heat.
- Carefully remove the lemons from the syrup and keep aside.
- Reserve the syrup for the loaf cake.
- Once the loaf is baked and cooling on a rack, pure the syrup all over the loaf.
- Allow to soak and cool completely before removing from pan.
- Place the cooled cake on a plate and decorate the top with the candied lemons.
I hope you are getting to enjoy spring like weather where you are and I hope our Southern friends are getting a reprieve from their scorcher summer. Happy season change to everyone!
I’m headed to Texas for Spring Break this week and looking forward to seeing my dad and my brothers and all my extended family, We’ve had some new additions this year so looking forward to holding some babies 🙂
I will be absent from the blogosphere for a few days because I’m sure you’ll understand how time consuming family can be! I’ll visit you as soon as I get back. In the meantime, if you’re on Instagram, follow me, I’m sure I’ll be eating my way nicely through Texas.
See y’all soon 🙂