Zesty Lemon Cake

Whilst it is beyond a joke how moist, soft, delicious and gorgeously zesty this cake is, could I just take a moment to thank the pre-babies version of Sheridan for creating recipes that I can replicate too many times and still be somewhat satisfied with them, because lately, the lack of mental space + calm is resulting in serious blocks for any spark of creativity in the kitchen. Now I understand why parents (or humans in general) follow recipes? I WAS that human for you? But we all, maybe, want something new, frush, razzle and dazzle?
Let’s celebrate this slice of heaven by adding a little ZEST to our lives..

ZESTY LEMON CAKE

INGREDIENTS
6 pastured eggs
300g blanched almond meal
2 medium lemons/250g when cooked
4 tbsp coconut oil
8 tbsp sweetener of choice (for completely sugar free Lakanto, monk fruit, stevia, or if you’re okay with occasional coconut or rapadura sugar then this is also an option)
3 tsps vanilla essence
1 tsp baking powder
Pinch of salt

METHOD
Preheat the oven to 175 degrees.
Place the whole lemons in a pot of boiling water and simmer for 20 minutes on medium.
Remove the lemons and allow to cool slightly. Pop them on a plate (because juices will fly out), cut off the top and bottom and discard, and then cut them in half to remove any seeds if there are any to be seen. Make sure you keep all the juices contained.
Add all of your ingredients into your blender and blend on high until smooth.
Line a large cake tin or whatever you please with baking paper. Pour in the mixture, scatter with slithered almonds and bake for 30 minutes or until firm to the touch in the middle.
Ensure it doesn’t overcook, because it is far too divine when it is perfectly done to keep all the moisture and fluffiness.

ENJOY, and let me know any of your sneaky desires below