This is a very sweet desert, a perfect heavy winter coffee cake, or as I like to call… a dark coffee cake, because it’s such a sweet dessert that you just can’t tolerate any sweetness added into your coffee too! 🙂
- 180 gr of all-purpose flour
- 90 gr white powdered, powdered
- 5 gr of baking powder
- zest of a big organic lemon
- 5 gr Ceylon cinnamon
- 270 gr coconut oil or olive oil
- 240 gr sugar
- 4 eggs, room temperature
- 90 gr lemon juice
For the Lemon Fondant:
- Preheat oven to 350°F (180 C). Grease and flour a round baking pan.
- Sift flour together with baking powder.
- Add the powdered almonds, cinnamon and lemon zest and mix.
- Mix on fast speed, with an electric mixer and using a dough hook, the oil with sugar and whisk for 3-4 minutes, until mixture becomes really creamy.
- Add eggs, one by one, and keep whisking.
- Put your mixer at the lowest scale and add the flour mixture into your bowl, spoon by spoon alternately with the lemon juice.
- Pour mixture into the pan and fill up to 2/3.
- Bake for about 45-50 minutes. To ensure the cake is ready check by soaking a knife into the middle of it.
- Let the cake cool into the baking pan for about 40 minutes.
- Invert cake onto rack and remove pan. Invert another rack onto the cake and turn cake right side up. Let cool completely, for about an hour.
- Start making the fondant: Sieve cast sugar into a bowl and add the lemon juice. Work with hands and if needed add 1-2 tablespoons more. Continue to kneαd until smooth. After the mix forms into a rough ball, dust your bench with icing sugar, and knead the mix by hand on your bench. Once it’s smooth the sugar paste is ready to use! If not using immediately wrap in plastic and then store in a ziplock bag.
- Roll out the sugar paste large enough or until it no longer grows in size, to cover the top and sides of the cake. Slide both hands, palms up, under the rolled out sugar paste, so you can lift it in one piece without it stretching. Or you can lift the sugar paste up on rolling pin and cover the cake. Lay loosely over the cake, do not press against the sides. Smooth the top using your hands and work from the middle outwards to expel any bubbles trapped under the surface. Any “crimping” or “embossing” must be done now while the icing is still soft.
- Decorate with candied lemon slices or sweet lemon slices in syrup, or any other fruit you like, depending on season and occasion.