Lemon Coconut Cakes with Freekah Flour
I was really excited by the freekah flour, which I’d heard a lot about, but had never used. It smelt fragrant and nutty and had a lovely golden hue to it. I couldn’t wait to try it. I happened to have a Waitrose recipe card lying about for coconut lemon cupcakes which I was keen to adapt. This had caught my attention because it used coconut cream in the mix, something which appealed to me. Sadly, I didn’t have any coconut cream, but I did have a block of creamed coconut, so I thought I’d give that a try instead. I also decided to use coconut oil rather than margarine, which would make these cakes dairy free. Then I went and spoilt it with a creamy lemon curd topping 😉 If you want dairy free, use coconut cream instead.
I also added a little cardamom into the equation by using cardamom sugar and topping the cakes with Seed and Bean’s lemon and cardamom dark chocolate. To be honest it was a bit of an odd recipe and I adapted it so completely in terms of both quantities and ingredients, it bares little resemblance to the original.
The cakes were amongst some of the best I’ve made, they were oh so flavoursome, with zesty citrus notes and a background hit of coconut. They also had a great texture, being both light and moist. The zingy lemon curd cream was delicious in itself and the lemon cardamom chocolate enhanced everything – literally the icing on the cake.
I am sending this off to Janice at Farmersgirl Kitchen for her new challenge #RecipeClippings.
This also goes to Jac over at Tinned Tomatoes for Bookmarked Recipes.
- 125 g creamed coconut
- 100 g coconut oil
- 200 g golden caster sugar (I use cardamom sugar).
- 2 lemons
- 3 large eggs (I use duck eggs)
- 200 g freekah flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 25 g desiccated coconut
- 100 ml double cream
- 2 tbsp lemon curd (I used homemade)
- Warm the creamed coconut and coconut oil to soften them - I placed mine in a bowl over the heater.
- Cream them together with the sugar and the zest from one of the lemons.
- Beat in the duck eggs, one at a time.
- Sift in the dry ingredients, then fold in together with the coconut and the juice from both lemons.
- Spoon into 12 muffin cases.
- Bake at 180℃ for 17 minutes, then turn out onto a wire rack to cool.
- Whip the cream to soft peaks, then fold in the lemon curd.
- When the cakes have cooled, make a slash down the centre and spoon in some of the lemon cream.
- top with a sprinkling of flaked lemon and cardamom chocolate (Seed and Bean) and a little desiccated coconut.
You can use plain flour, a mix of plain and wholemeal or gluten free instead of the freekah.
Adapted from Waitrose Recipe Card