square - Lemon Cream Danish

By tinathorn

Ingredients

• Cake:
• 2 cups almond flour
• 1/4 cup coconut flour, sifted
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1/4 cup applesauce with no added sugar
• 1/8 tsp liquid vanilla stevia
• 1/4 cup melted coconut oil
• Lemon Cream:
• 3/4 cup coconut cream (I used fresh pureed coconut meat, but cans that have separated would also work. See HERE for options.)
• 2 tablespoons honey
• 1/4 cup lemon juice
• 2 eggs
• 1/4 cup melted coconut oil
• Note: The lemon cream is soft from the fridge. If you want the end result to be more set then add another egg.

Preparation

Step 1

1) Set the oven to 350 degrees.
2) Mix the dry cake ingredients (almond flour, coconut flour, baking soda, salt).
3) Add the wet cake ingredients (egg, applesauce, stevia, oil) to the dry ingredients, adding the oil last, just before blending.
4) Blend with an electric mixer.
5) Press the cake into a greased 8 x 8 inch dish.
6) Par-bake the cake for 12 minutes.
7) While the cake is par-baking, puree all of the lemon cream ingredients (coconut cream, honey, lemon juice, eggs, oil) adding the oil last, just before blending.
8) When the cake has finished par-baking add the lemon cream, then put it back in the oven for another 12 minutes.
9) Let it cool then refrigerate.

Makes about 9 servings.