Saturday, April 20, 2013

Lemon Poppyseed Cake With Marshmallow Cream Frosting (GAPS, Paleo, Primal, Gluten Free, Grain Free, Dairy Free)

By Kristen

This springalicous lemon cake will make you want to tiptoe through the tulips, or barrel through the 20 inches of snow that just fell in Colorado. Either way just don't get drug tested for opium because rumor has it that poppy seeds make you test positive.

Cake Ingredients:

4 cups blanched almond flour
1 teaspoon sea salt 
1/2 cup lard (not a joke! So delicious. Okay, you can substitute butter, but you really should try the lard)
1/2 cup honey
1 tablespoon vanilla extract
6 eggs, separated 
Zest from 2 lemons
Juice from 1 1/2 lemons
4 tablespoons poppy seeds


Preheat oven to 350 degrees. Grease two 9-inch cake pans. 8 inch pans would work too.

Mix the almond flour, lemon zest, poppy seeds and salt in a medium bowl. Melt the lard or butter in a small saucepan. Remove from heat. Add the honey to the melted fat then add the vanilla and lemon juice. Mix into the almond flour mixture. Stir in egg yolks. Whip egg whites to form stiff peaks, then gently fold into batter. Pour into pans and smooth with a spatula until even. Bake 20-25 minutes or until VERY lightly brown on top. This happens really fast, so check your edges. Allow to cool and then remove from pans. Frost with 1 1/2 batches of Cheeseslave's amazing marshmallow cream. Addition: Just wanted to let you know I found a way to make the frosting stiffer. Heat 2 oz of the honey (I used a makeshift double broiler that consisted of a glass measuring cup in a pan of boiling water), add 2 tablespoons gelatin, allow to cool to room temp, add to the rest of the honey, follow Cheeseslave's directions and you are golden.

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