Just before my wonderful ski trip to Morzine, I was in the UK for a week of Wedmin (less than 6 months to go!!) and a bit of a cookathon. I’ve a few recipes stacked up ready to share with you all but today is rain and thunderstorms in Dubai so I thought it was the perfect time to share with you one of my favourites – this indulgent and nutritious Lemon and Raspberry Cake.

There are a lot of ingredients in Dubai that I find simply aren’t as good quality as in the UK, so when I’m home I make a point of knocking up a selection of really tasty and healthy recipes! It started with my Egg, Bacon and Kale cups (simply delicious and inspired by my mumma), and then moved onto this addictive, flavoursome Lemon and Raspberry Cake. If you had a secret camera on me throughout the week you would have seen me sitting down with an Earl Grey tea and a rather large slice of this moreish cake every afternoon. Berries just taste that much better from home so it was Raspberry galore for the week!

It’s light, fluffy and completely indulgent at the same time. Everything you would want from a juicy fruity lemon cake AND it’s that bit (or rather a lot) healthier using no refined sugar, butter, cream or any super-calorific ingredient. What a winner! It’s simply good quality ingredients mixed together to make the perfect guilt-free dessert for all you wonderful people.

If you’re someone trying to reduce sugar content or burn fat through eating more whole and healthy, then this delectable Lemon and Raspberry Cake is the perfect example of how to do that without cutting out everything except protein and vegetables! It’s all about the finding perfect balance for your body – and most importantly enjoying that process.

I don’t have children yet but when I bake I always ask myself, “Would I want to feed this to my kids?”. Offer me a cake full of refined sugar that sends blood sugar levels through the roof and rest assured I’ll be picking this natural (and yummy!) cake any day.

I hope you all enjoy it and tag me in your creations @LeanLivingGirl XoX.

Lemon and Raspberry Cake

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Lemon and Raspberry Cake

Author: Lean Living Girl

Serves: Serves 7

Ingredients

Dry Ingredients

• 150g Plain Flour
• 90g Self raising flour
• ½ teaspoon baking soda
• 1 tsp baking powder

Wet Ingredients

• 4 organic medium eggs
• 3 medjool dates
• 1 medium ripe banana
• 1 tsp Vanilla extract
• 1 tbs coconut oil
• 100g fresh raspberries
• 1 tbs date syrup
• Juice of Half lemon
• Zest of 1 lemon
• 1.5 tbs of greek yoghurt
• Pinch of Sea Salt

Instructions

1. Pre-heat the oven to 180℃
2. Combine both flours in a bowl and add the lemon juice, zest, salt and mix - set aside.
3. In a blender, whiz up the dates and banana until smooth.
4. Put them in a bowl and stir in the coconut oil, date syrup, yoghurt and vanilla extract.
5. Crack 4 eggs into the flour mixture and whisk in until it starts to get sticky.
6. Add the bowl of wet ingredients to the dry and combine well with a spoon until everything is incorporated.
7. Add the raspberries and gently fold them in so that they don't break apart too much.
8. Grease a cake tin on the bottom and edges with coconut oil and pour in the mixture.
9. Push down a few extra raspberries into the top of the cake and place in the middle she;f of the oven.
10. Bake for 20 minutes until the cake is golden brown on top.
11. Serve hot with extra greek yoghurt and raspberries or enjoy alone!

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