Healthy cake. Is it possible?

Sweet, satisfying and healthy. Piece of cake, right?

Last weekend in the midst of sickness and cold weather I knew there was only one cure. Baking a sugary treat.

Knowing well and good that sugar is the last thing my crashing immune system needed, I consulted Lifestyle: Hopewood’s recipe for wellbeing. This gorgeous book is full of vegetarian recipes, lifestyle advice from professionals and gorgeous photography to kick-start your appetite! Best of all, it’s got a MOUTHWATERING dessert section. Yum!

After scanning through starters, dips, juices and mains ( Note to self: must try their vegetarian lasagne!!) I stumbled upon the lemon, pistachio and coconut slice. The method looked simple and the ingredients were fairly basic (I was only missing pistachios which I substituted for walnuts). I decided to give this a go.

Result? I don’t want to brag but I was very impressed with myself. So much so that I happily polished off 3/4 of the cake within a few days. I don’t advise anyone to do the same BUT definitely try this out for a healthier alternative that is a total crowd pleaser!

Ingredients:

2 lemons
6 eggs
1 cup honey
1 tablespoon vanilla extract
1 teaspoon ground cardamom
1 1/2 cups almond meal
1/2 cup desiccated coconut
1 teaspoon baking powder
1/2 cup crushed pistachios (walnuts were also a delicious choice!)
fresh mint springs
(optional) mixed berry sauce for topping

Method:

1. Boil whole lemons for 1 hour, changing the water twice to remove any bitterness.
2. Blend lemons in a food processor.
3. Beat eggs, honey, vanilla and cardamom until creamy then stir in lemons.

4. Add almond meal, coconut and baking powder and mix gently.

5. Pour into non-stick baking tray, lined with baking paper.
6. Sprinkle with crushed pistachio nuts.
7. Bake in oven, pre-heated to 160C for 25-30 minutes or until firm.
8. Let cool in the baking tin, remove and cut into slices.
9. Top with mixed berry sauce and garnish with fresh mint.