A light, moist cake with a hint of tea!
Cake Ingredients:
Makes one loaf size layer cake
1 1/2 cups almond flour
1/4 tsp salt
1 tsp fresh lemon juice
1/2 cup thick yogurt (if using less than whole milk, strain it for a little while first)
2 eggs
1/4 cup honey
1 tbsp melted butter
1 tsp pure vanilla extract
1 tbsp black tea (see instructions below for preparation of tea)
Glaze Ingredients:
1/4 cup black tea + 1 tbsp reserved for cake (see tea preparation instructions below)
1/2 cup honey
1 tsp fresh lemon juice
Filling Ingredients:
1/2 cup fresh lemon juice
1/2 cup honey
1/4 cup melted coconut oil or butter
4 eggs
Cake Preparation:
- Prepare tea – steep 4 teabags black tea in 1/3 cup boiling water for 20 minutes
- Preheat oven to 375 degrees
- Line bottom of 8″ x 8″ cake pan with parchment paper
- Combine all cake ingredients in large bowl
- Beat at medium speed for 3 – 4 minutes until batter is smooth
- Pour into prepared cake pan
- Bake for 25 – 30 minutes until toothpick inserted in center comes out clean
- Cool on wire rack for 30 minutes before cutting
Glaze Preparation:
- Place 1/4 cup tea, honey, and 1 tsp lemon juice in a small saucepan
- Cook over medium heat, stirring frequently, until mixture boils
- Set mixture aside and allow to cool
Filling Preparation:
- Place all filling ingredients in mixing bowl
- Beat at high speed for 4 – 5 minutes
- Pour into small saucepan
- Cook over medium-low heat for 20 – 30 minutes (or longer), stirring constantly until mixture thickens (this takes some patience, but it will thicken – probably around the time you are just about to give up!)
- Note: this will make more than you need for this small cake, but you won’t mind having some left over lemon curd!
Cake Assembly:
- When cake is cooled, place it on a plate and cut it in half
- Spread some lemon curd over one half so it make a nice thick layer
- Top with second half of cake
- Using a pastry brush, spread glaze over top and sides of cake
- Refrigerate cake before serving, and any left overs
- If desired top with thick yogurt that has been flavored with some honey and vanilla (you could also add some of the left over lemon curd to the top
Variation: If you want to make a larger cake double the cake recipe and pour into two round layer pans – you will still have enough lemon curd filling and glaze. You will probably need to increase the cooking time by about 5 minutes.
This recipe being shared on Slightly Indulgent Tuesday
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