I wanted a delicious and cool cake to impress my friends with. And I wanted it to be simple to make, I didn’t have the time or mood to sit in the kitchen and bake who knows what wonderful thing. So I adapted my cocoa syrup cake recipe. I removed the cocoa, rum essence and cappuccino powder and added lemon juice and vanilla essence. It came out a sweet and sour, fragrant and syrupy goodness. You can hardly stop after eating one piece!
Ingredients
For the cake:
- 6 eggs
- 150 grams of white sugar
- 100 grams of rice flour
- 50 grams of coconut flour
- 100 grams of coconut oil
- 1 teaspoon of vanilla essence
- The juice squeezed from a lemon
- 1 teaspoon of baking powder
- 50 grams of candied orange peel (optional)
- A pinch of salt
For the syrup:
- 150 grams of water
- 50 grams of white sugar
- 1 tablespoon of vanilla essence
- 1 tablespoon of lemon essence
Recipe Method
I used a stand mixer with a bowl. If you are using a hand mixer, weigh and prepare all the ingredients before you start.
Separate the eggs, put the yolks in the bowl of the mixer, the whites in a large, clean bowl. We put the salt over the egg yolks, mix them a little and let them rest for 2 minutes, until we weigh the sugar. The salt will intensify the yellow color of the yolks. Add the sugar and mix, first at low speed, then at high speed. It will take some time until we get a thick, homogeneous cream. Meanwhile, weigh and liquefy the coconut oil in warm water if needed. If it is summer it is already liquid. We weigh and mix the flour with the baking powder, squeeze the lemon. Beat the egg whites. Turn on the oven at a temperature of 175 degrees Celsius.
Add the ingredients in the following order, with a break of 3-4 minutes between them, after the yolks have mixed well with the sugar: lemon juice and vanilla essence, coconut oil, flour mixture (spoon by spoon, not all at once), candied orange peel, and the last ingredient added and mixed, 7-8 spoons of the egg white foam. We stop the mixer, remove the bowl from the position and slowly incorporate the rest of the egg white foam. At the end, we will get a viscous batter, which we will pour into the pan lined with baking paper. I have a square pan with removable edges and a side of 22 cm.
Leave in the oven until the surface is lightly golden and passes the toothpick test. It took me 35 minutes. 10 minutes before we take it out of the oven, we prepare the syrup. In a kettle we mix the water with the sugar and put it on the fire. Stir until the sugar melts and the syrup thickens. It doesn’t need to boil, just thicken a bit, we want it to sink into the cake, not stay on top. Turn off the heat and add the lemon and vanilla essences. Pour over hot cake. I pricked the cake from place to place with a fork, so that the syrup could seep in better. Cover with a towel and cut after cooling.
