Paleo Lemon Curd and Strawberry Almond Cake
- The Cake
- 2/3 cup coconut oil, melted (an additional amount is needed for greasing the pans, as well)
- 8 eggs at room temperature
- 4 1/2 cups blanched almond meal/flour
- 1 1/2 cups wild honey
- 2 tablespoons fresh-squeezed lemon juice
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons baking soda
- 1 1/2 cups diced strawberries
- Two 13.5-ounce cans full fat coconut milk, refrigerated for 24 hours (at least overnight)
- 3/4 cup lemon curd
- 14-16 strawberries, hulled and halfed
- Lemon Curd
- 1/2 cup wild honey
- 2 teaspoons grated lemon zest
- 1/2 cup fresh-squeezed lemon juice
- 6 egg yolks at room temperature
- Pinch of sea salt
- 4 tablespoons palm/vegan shortening
Preparation time 30mins
Cooking time 60mins
Adapted from themovementmenu.com
Preheat the oven to 325°F. Lightly grease 2 9-inch cake pans (you can use a spring-form pan or a regular cake pan.) Cut 2 circles of parchment paper and press them into the bottom of the pans.
Place the coconut oil, almond flour, eggs, wild honey, fresh lemon juice, and vanilla in a food processor. Process the ingredients for about 1 minute, until everything is nice and smooth.
Add in the baking soda, sea salt, and strawberries. Process for another 30 seconds, in order to create a smooth batter.
Divide the batter evenly between the 2 prepared cake pans. Then, place the pans in the oven on the center rack for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool on a wire rack for 20 minutes, then remove them from the pans and place them directly onto the rack. Remove the parchment paper and make sure the cakes have cooled completely before adding the frosting.
In the meantime, create the frosting. Scoop off the creamy part from the top of each can of coconut milk. Place in a chilled, deep bowl and beat on high for several minutes until a soft peak has formed and the cream is thick. Now, gently fold in the lemon curd (instructions below.) Place the frosting in the refrigerator until the cakes have completely cooled.
Spread half of the lemon cream mixture on top of one cake, and then place the other cake on top of it, dome side up.
Spread the remaining lemon cream on top of the cake. You can also spread it along the sides if you want to do a thin layer. Spread the sliced strawberries across the top of the cake, or however you would like to arrange them. Serve the cake immediately, or refrigerate.
Place the honey, lemon zest, fresh lemon juice, egg yolks and sea salt in a medium sized saucepan. Then, whisk the ingredients in order to combine. Place the saucepan on medium heat and bring to a simmer, constantly whisking the mixture until it has thickened. This should take anywhere from 4-6 minutes.
Strain through a fine sieve / colander into a bowl. Whisk in the palm shortening and place the bowl in the refrigerator to chill for 30 minutes. Then, cover the top of the bowl with plastic wrap and continue chilling until cold- for at least a couple of hours or overnight.