COCONUT LEMOM CAKE WITH STRAWBERRY CHIA JAM
The cake is gluten free and no cane sugar was used – perfect for gluten intolerance or if you are following the low-carb diet.
100 g almond meal/flour
100 g desiccated/shredded coconut
2 teaspoon baking powder
2 tablespoon granulated sweetener of choice or more, to your taste
1 teaspoon psyllium husk
55 g butter melted
3 eggs – medium
2 lemons zest and juice (about 60 ml)
Mix ground almonds, coconut, baking powder, sweetener and psyllium husk together.
Add the melted butter into the centre and mix gently.
Add the eggs, mix.
Add the lemon juice and zest. Mix, then pour into a greased and lined ring tin.
Bake at 180 degrees C for 25-30 minutes.
Recipe for the jam:
2 cups chopped fruit ( in this picture we have used strawberries)
1 to 2 tablespoons lemon juice, to taste
1 to 2 tablespoons honey, agave, maple syrup, sugar-substitute, or sugar, to taste
2 tablespoons chia seeds, plus more if needed
Prepare the fruit as needed: Remove stems, pits, seeds, and skin, as needed. Chop large fruits into small pieces. Berries can be left whole.
Cook the fruit until it starts to break down: Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.
Off the heat, stir in 1 tablespoon of the honey and lemon juice.
Taste and add more honey or lemon juice to taste.
Stir in the chia seeds.
Let stand 5 minutes, until thickened: This won’t quite reach the firm consistency of regular jam, but it will noticeably thicken. If you’d like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 teaspoon at a time.
Transfer to a jar or other storage container: Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.
Photo: Hailey Bunge