Light & refreshing, these little cakes are a summer favourite around here. These grain-free cakes are airy and fluffy on top with a creamy citrusy bottom.
coconut oil (for putting on the cups to prevent sticking)
3 eggs (separated)
1/3 cup honey
zest of 4 lemons
juice of 8 lemons (I used small Indian nimbus, this was about 1/3 cups of juice)
1/4 cup coconut milk
1/2 tsp vanilla
1 1/2 tbsp coconut flour
1/4 tsp salt
Heat your oven to 176 degrees C. Lightly paint coconut oil over 6 -8 little custard cups that can be baked. You can use ramekins, any small bake-able bowl or even a cupcake pan.
Mix egg yolks, honey, lemon zest, juice, coconut milk and vanilla. Add the coconut flour and salt and mix until nice and smooth.
Beat the egg whites with a beater for 10 minutes until they are stiff and fluffy. They will about double in size.
Mix the egg whites into the other batter. Don't mix too much here.
Pour batter into cups, and place the cups onto the baking tray. Pour boiling water around the cups onto the tray and place in the oven.
Bake for 30 min, you might rotate the pan in the middle. The tops will be golden brown when they're ready.
Remove the cups from the pan and cool completely before serving.