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Lemony Angel Food Cake with Lemon Cream & Hibiscus Cherries – paleo recipe
Stav Kogan

Lemony Angel Food Cake with Lemon Cream & Hibiscus Cherries

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Servings: 4 servings
Calories: 200
Ingredients Method Nutrition

Ingredients
  

  • A light & fluffy cake with a creamy lemon frosting. This cake gets its airy texture from a batter of egg whites whipped into a stiff meringue. Hibiscus-infused cherries add a tart, but sweetly floral flavor.
  • 12 pastured egg whites
  • 2/3 c. raw honey
  • ½ lemon, juiced
  • ½ t. sea salt
  • 1 T. vanilla extract
  • 1/3 c. organic coconut flour
  • ¾ c. tapioca starch
  • 1 lemon, zest

Method
 

  1. Preheat oven to 350F.
  2. Combine egg whites, honey, lemon juice, and sea salt in the bowl of a stand mixer.
  3. Place the bowl over a bowl of hot water simmering on medium-low heat.
  4. Whisk continuously until honey is melted and eggs feel warm to the touch.
  5. Transfer the bowl to a stand mixer fitted with a whisk attachment.
  6. Mix on medium speed 30 seconds, increase speed to medium high for another 30 seconds, then move to high speed for 2-3 minutes, or until mixture has doubled in volume and formed a stiff meringue.
  7. Add vanilla extract and mix on high another 30 seconds.
  8. In a separate bowl, whisk together coconut flour, tapioca starch, and lemon zest. Sift mixture in thirds into the meringue, gently folding it in with a spatula, careful not to deflate the egg whites too much. Scoop cake batter into an angel food cake pan. Smooth it out and tap the pan on the counter a couple of times to remove any air bubbles.
  9. Bake for 40 minutes, or until golden brown and a skewer comes out clean. Invert to cool 2+ hours before frosting and serving. Lemon Cream Frosting
  10. 1 1/3 c. organic coconut cream
  11. 2 T. organic virgin coconut oil
  12. 1 lemon, juice and zest
  13. 1 T. raw honey
  14. 2 T. grass-fed gelatin pinch of sea salt In a double boiler, combine all ingredients.
  15. Mix occasionally until fully combined and gelatin is melted. Move to refrigerator and chill for 1 hour.
  16. Transfer chilled mixture to the bowl of a stand mixer fitted with a whisk attachment.
  17. Whisk on high speed until mixture doubles in volume, about 2-3 minutes.
  18. Spread onto cake immediately. Hibiscus Cherries:
  19. ½ c. dried hibiscus flowers
  20. ½ lemon, juiced
  21. 1 T. raw honey pinch sea salt
  22. 1 c. fresh cherries, halved (about 20 cherries) In a small saucepan, combine hibiscus with 1 cup of water.
  23. Cook to a simmer over medium heat.
  24. Remove from heat, cover with lid, and let steep for 10 minutes.
  25. Strain out hibiscus flowers and place the liquid back into the saucepan.
  26. Mix in honey and lemon juice and bring to a simmer over medium heat.
  27. Cook to reduce by half, about 5-10 minutes.
  28. Add cherries and a pinch of sea salt.
  29. Remove from heat and allow to cool to room temperature before topping the cake.

Nutrition

Calories: 200kcalCarbohydrates: 22gProtein: 5gFat: 8g

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