Who’s on a health-kick after Christmas?
I’d be lying if I said I was all chocolate’d out (that could never happen) but what is true is that the festivities of Christmas have definitely caught up with me. You know that feeling when you put your jeans on and think…’Oh dear :/’.
It was fun whilst it lasted but now it’s back to the same old New Year New Me saga. So to make this change bearable I have developed a healthy refreshing lightened-up lemon cake, the perfect sweet treat alternative to a box of mince pies!
This cake uses what I call ‘Miracle Sugar’, otherwise known as Pura Panela. Pura Panela is a 100% natural alternative to refined-sugar. It’s made in Columbia from natural dehydrated juice from the sugar cane and has no added chemicals or additives, therefore preserving all of the vitamins and minerals present. Not only does it taste deliciously sweet it also has many health benefits, such as:
- Protecting teeth & preventing against teeth decay (who would of thought!).
- Natural Antioxidant
- Helping to prevent diabetes
- Strengthening bones
If you want to know more about Pura Panela or where to buy it, click here.
As well as miracle sugar, this recipe uses wholemeal spelt flour and ground almonds for a soft texture and nutty flavour, natural yoghurt and vegetable oil for moisture and of course lemon zest and juice for an uplifting zing. So let’s get baking 🙂
Ingredients (makes a 1lb loaf cake)
For the cake:
122g natural yogurt
Juice of 4 medium lemons
Zest of two lemons
7 tbsp vegetable oil
2 tsp pure vanilla extract
172g spelt flour
1 tsp baking soda
1/2 tsp salt
50g almond flour
200g Pura Panela sugar (buy yours here)
For the glaze:
4 tsp Panela sugar
1 tsp boiling hot water
1 tsp lemon juice
Preheat oven to 180°C/350 F. Grease an 1lb loaf tin with a little oil or use a silicone tin.
Start by making the cake. In a medium-sized bowl, combine the first 5 ingredients and whisk together until fully incorportated.
In a separate bowl, stir together all of the remaining cake ingredients.
Now pour the wet ingredients into the dry, and use a spatular to fold the mixture together until everything is evenly mixed.
Pour into the loaf tin and smooth into an even layer, this cake will not rise very much so don’t panic if the mixture has nearly reached the top of the tin. Bake in the centre of the oven for 40-45 minutes* or until a toothpick inserted into the center comes out clean. *Cover with foil after 30 minutes to stop the top of the cake from burning, but be careful not to open the oven door too much as heat will be lost and can cause the cake to sink in the middle.
Once baked, mix together the glaze ingredients in a small bowl. Use a toothpick to poke holes all over the top of the cake and spoon over the glaze. This will sink into the cake and make it super sticky and moist.
Leave on the side to cool completely before turning out onto a wire rack. Cut into 12 and serve, I have mine with a little greek-yoghurt. Keep in an air-tight container for up to 4 days or in the fridge for up to a week. Enjoy 🙂