Coconut Lemon Cakes
3 servings
40 minutes
Coconut-lemon pastries are a refined blend of tropical coconut tenderness and fresh citrus tartness of lemon. This dessert emerged from the desire to combine the airy texture of coconut flour with the rich flavor of lemon curd. The pastries have a crispy base that smoothly transitions into a soft lemon cream, reminiscent of sun rays on the seaside. They are perfect for morning tea or as a light dessert after lunch, leaving a subtle exotic aroma in the mouth. With the use of almond flour and sugar substitute, this dessert can be considered a healthier alternative to traditional baking. These pastries are especially good when chilled, as their texture becomes even silkier and their flavor fully unfolds.
1
Preheat the oven to 175 degrees.
2
On low heat, melt coconut oil, 1 tablespoon of maple syrup, 1 tablespoon of sweetener, add coconut flakes, 50 grams of almond flour (the rest will go for curd), and mix thoroughly.
- Coconut oil: 1 tablespoon
- Maple syrup: 2 tablespoons
- Sugar substitute: 2 tablespoons
- Coconut flakes: 100 g
- Almond flour: 70 g
3
Remove from heat and add the egg whites of two eggs (keep the yolks for the curd) and salt, stirring constantly. Achieve a homogeneous consistency. It should be a sticky mass; if it's dry, add another egg white.
- Chicken egg: 4 pieces
- Sea salt: pinch
- Chicken egg: 4 pieces
4
Pour into the mold, level it out, and place in the oven for 10-12 minutes.
5
Mix the eggs and remaining yolks with a mixer on high speed until the mixture is smooth and rises.
- Chicken egg: 4 pieces
- Chicken egg: 4 pieces
6
Mix the juice of one lemon and the other ingredients, continue whisking for a couple more minutes.
- Lemon: 1 piece
7
Pour the mixture onto the base. Lightly sprinkle with coconut flour. Place in the oven for another 16–19 minutes.
- Coconut flour: 1 teaspoon
8
Monitor the state - the edges should be slightly browned, check the center, it should not be liquid.
9
Remove from the oven, let it cool, and cut into strips of 3 cm.