Easter Lemon Cake


Dear friends,

I am spending my holidays in South Italy, so this time I will not post the whole article, only the recipe. And a wonderful poem from the Goethe’s second novel Wilhelm Meister’s Apprenticeship. 

Happy Easter and ciao ragazzi,

Your Nikolina.


Mignon’s Longing

You know that land where lemon orchards bloom,
Its golden oranges aglow in gloom,
That land of soft wind blowing from blue sky,
Where myrtle hushes and the laurel’s high?
You know that land?
That way! That way
I’d go with you, my love, and go today.

You know that house, its roof on colonnades,
The halls agleam, the rooms of gems and jades?
The marble statues eying all I do:
“Oh wretched child, what have they done to you?”
You know that house?
That way! That way
I’d go with you, my guardian, today.

You know that mountain and its clouded peak?
The path through mist that hooves of donkeys seek?
In caves the ancient dragon-spawn now rove.
The rocks loom high, and rivers burst above.
You know that place?
That way! That way,
O Father, lies our path! Let’s go today!

lemon2 lemon13lemon4

Lemon Cake

Ingredients (makes 7-8 bars):


3 Tsp melted ghee (or butter, or coconut oil)
3 Tsp maple syrup (or honey)
100 g shredded coconut
100 g oat flour
100 g almond flour
1 pinch sea salt
2 egg white (save the yolks for the lemon creme)

Lemon Creme:

2 eggs + 2 egg yolks (see above)
4 Tsp maple syrup (or honey)
50 ml lemon juice
1 tsp lemon zest
30 g almond flour
Garnish with coconut flour and fresh thyme leaves


1. Preheat the oven on 180 C.
2. In a medium sized sauce pan melt the ghee (or butter, or coconut oil) on the low temperature. Add maple syrup, shredded coconut, almond flour and salt. Stir until everything is combined. Remove from heat.
3. Crack two eggs, save the egg yolks for later and add the whites to the mixture while stirring. Keep stirring for about a minute.
4. Line a 30×20 cm baking dish with baking paper and pour the coconut mixture into it. Use your hands or the backside of a spoon to flatten it out. Bake for 10-12 minutes and then remove it from the oven. Meanwhile, start preparing the filling.
5. In a large mixing bowl, beat the eggs + the 2 egg yolks with an electric mixer until frothy. Add the rest of the ingredients. Beat for two more minutes. Pour the mixture over the baked crust in the baking dish.
6. Bake for around 16-19 minutes or until edges are light brown and center is set. Let cool for at least 10-15 minutes before slicing up the bars. Garnish with shredded coconut and fresh thyme leaves.



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