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Lemon Cake VI

updated

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Ingredients for 1 servings:

  • 4 eggs
  • 1 pinch of salt
  • 300 g sugar
  • 200 g margarine
  • 400 g corn, ground
  • 200 g brown rice, ground
  • 2 bags of baking powder
  • 100 g coconut, grated
  • 125 ml juice (cranberry juice)
  • 3 lemon(s), zest, juice and flesh
  • 400 ml natural soy drink

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, dairy-free

Beat eggs with salt and sugar until almost white and creamy. Add margarine, 3 lemons (zest, juice, and flesh), and the lemon juice. Mix the dry ingredients and slowly add the soy milk. It may curdle at this point, but that’s okay. Mix everything together for 5-8 minutes on medium speed. Pour into a 35 cm loaf pan lined with baking paper, place in a cold oven, and bake at approximately 130°C (convection oven) for about 100 minutes. Check the pin for cracking. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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