A sweet with a texture so soft and moist between a cake and a pudding can be considered a pudding.

It is my version of a cake ancient Jewish tradition Sephardic. The Jewish tradition is divided into Ashkenazi and Sephardi. In that it prefers the Ashkenazi gefilte fish, chicken soup, fruit and potatoes made and is typical of Central Europe and the Sephardic it is more imaginative, rich in vegetables, almonds, dates and sweets, many of the typical Portugal honey, Spain, southern France and northern Africa.

Claudia Roden popularized this cake in the western way at the end of the 60 publishing it in his book “The Middle East and North African cuisine”.

I have customized using lemon instead of orange and greatly decreasing the dose of sugar.

This dessert can be prepared throughout the year by using any type of citrus and is always a delight.

Ingredients for 6 small cakes

  • 300 g almond flour
  • 15 g coconut flakes
  • 75 g jam sweetened with apple juice
  • 4 organic lemons
  • 6 eggs
  • 1 tablespoon oil
  • 1 pinch salt

How to prepare the lemon cakes

Wash very well the lemons and grate their zest.

Soak lemons without zest in a saucepan with cold water; bring to a boil and simmer for 45 minutes.

Allow to cool in the water lemon, drain them, cut them in half, remove seeds. Remove the pulp with a spoon and blend it with the juice and oil.

Remove the pith of lemon. (the spongy inner film of the peel of citrus fruits bitter yellowish white in color).

If you use the mandarins reduce their cooking 30 minutes, cook with zest and blend everything together including albedo (in this part of mandarins and bitter in a reduced dose and you can enter quietly in the dough).

If you use the oranges their cooking must be prolonged up to 2 hours, the procedure is identical to that of lemons.

Heat the eggs and jam at 40 ° C in a non-stick pan, stirring constantly.

Beat eggs and jam with electric whisk until they become light and fluffy.

Embedding little time for the almond flour, coconut, salt and grated lemon zest of stirring with a spatula from the bottom up to not remove the eggs.

Also in the dough mix the pulp of pureed lemons always with the oil stirring from the bottom upwards with a spatula.

Pour the batter into baking molds lightly anointed with oil or protected by parchment paper.

Bake at 180 ° C for 25 minutes if you make small cakes, or for 50 minutes if you make a cake normal size.

The cake will always be a little moist inside. You will find that it is ready when the side edges begin to peel away slightly from the wall of the pan.

Allow to cool in the tin before removing it from the mold.


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