Gluten Free Lemon & Thyme Cake
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This recipe was supplied by the wonderful and talented Kelly Gibney and is divine!
2 cups almond meal
1/4 cup honey (or maple syrup / rice malt syrup)
1/2 cup melted coconut oil
1 heaped tsp gluten free baking powder
2 tsp thyme leaves
1 tsp vanilla extract
zest of three lemons
5 free range eggs - lightly beaten
250g cream cheese
2 tablespoons good quality honey (could also use maple syrup)
Seeds from 1 vanilla pod
Juice of 1 lemon
50g room temperature butter
Honey & vanilla frosting
Preheat oven to 165 degrees celsius.
Combine all the cake ingredients in a food processor and process until completely combined. You can also do this step in a large bowl.
Pour / spoon mixture into a lined and greased springform cake tin. Use the back of a spoon to smooth the surface of the batter.
Bake for approximately 45 minutes until golden and lightly firm to the touch.
Set aside to cool.
Combine all the frosting ingredients in a bowl and whip or stir until completely combined.
Pile the frosting on top of the cooled cake and use a wide knife to spread evenly across the top of the cake.
Garnish with lemon zest and more thyme leaves if desired.
Will keep for 4 days in the fridge.
Original recipe - https://kellygibney.com/