I initially made this cake with blending a lemon and lime together. The cake was bitter and even the Chief Taster winced as he reached for another slice. It was binned. So, the next time I boiled the lemon and lime for an hour before using them in the recipe. This was much better and removed the bitter taste. The sponge is so soft and moist. I loved it! Definitely a sponge recipe to play around with other flavours.
I had some blackberries and sour cream left over in the fridge and thought that I could either (a) Eat them together in a bowl (b) Make a cake. The Chief Taster’s choice won, so I decided that I would try a pound cake out of coconut flour and added some lemon to give the cake a bit more flavour. It was delicious, moist and tasty. You do not need a large piece (well, perhaps, depending upon how hungry you are!) as it is very filling.
I’ve been playing around with ice cream recipes that do not require an ice cream maker (although I now want one!) and a few no churn ice recipes seem to rely on condensed milk which is out for so many reasons! This was the most simple recipe and the Chief Taster loved it so much I “had” to make it again the following weekend. It’s also vegan and also great for anyone who is intolerant to dairy. I made another ice cream with cream and yoghurt, but in all honesty, I preferred this one.
The Chief Taster ate this dish with a loud, “mmmm” and cleaned the glass dish it was served in with a loud clatter of his spoon. It’s an easy dessert to make and I was just using up some cream cheese I had in the fridge. This would make a great last minute dessert when you have hungry eyes staring at you with a sweet tooth! You will need a blender of sorts for this though. I used a hand blender. Yummy! Tell me more Diva…
The left over almond meal when I make almond milk presented me with a challenge as I did not want to throw it out. I will not speak of the crackers I tried for fear of the reoccurring nightmares. I did finally make a lovely version of falafel though and also a delicious, moist brownie. I am currently having a love affair with avocados and used them in this brownie recipe instead of butter. The result is a soft, moist brownie. You could use melted butter or coconut oil instead. A tasty and healthy way to use the almond meal.