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Lemon me Primalize a recipe!

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  • Lemon me Primalize a recipe!

    In honor of the Game of Thrones premiere on HBO April 17th, I'll be making a Westeros-style feast for dinner. I have the dinner pretty much down--we'll be roasting a leg of goat basted in butter and herbs, and serving it with mashed turnips and fiery peppers and some sort of salad. I want dessert to be lemon cakes, and I even have a promotional recipe they released, which is unfortunately big on the SAD.

    I figured I could sub almond flour for the standard flour, but what about the sugar? Do you think coconut sugar would work here?

  • #2
    You could use stevia, agave, or honey in place of sugar. The only problem I see with the recipe is the flour. I have trouble with almond flour or coconut flour coming out fluffy. They always come out super dense. Although I did have some luck with brownies I made last night where I ground up some hazelnuts with a lot of coconut oil. It was very soupy, especially with the eggs. That might do something.

    Could you do more of a custard base instead?
    --Trish (Bork)


    • #3
      I dont have much experience with using a fine ground almond flour (if you can find it) Superior Grade, Finely Ground Almond Flour - Gluten Free: Grocery & Gourmet Food

      I'm psyched for the show to start, all the teasers make it look as though it's been done really well.
      "You can demonstrate the purpose and limits of human digestion with a simple experiment: eat a steak with some whole corn kernels, and see what comes out the other end. It won’t be the steak."
      J. Stanton


      • #4
        These seem to be very eggy cakes with not too much flour to begin with so:

        In place of the 3 tbsp + 1 tsp of flour, do 2 tbsp almond flour and 1 tbsp + 1 tsp of corn starch or arrowroot. Do the rest of the ingredients the same. The sugar is nec for fluffy light baked goods, so use sugar. Honey or stevia or other will not give you the fluffy light cake that you are looking for.
        The more I see the less I know for sure.
        -John Lennon


        • #5
          There's a recipe on for lemon poppy seed muffins. Omit the poppy seeds. Her recipes have worked well for me.


          • #6
            I'd suggest, for a fluffier cake, to beat some of the egg whites until they're stiff. I don't know if it will actually help, but the chance is there!

            EDIT: Do'h, forget it - I just checked the recipe, and it already tells you to beat the whites. Nice goin', Bissen, lol!
            However, I just did a Googling, and people suggest "plenty of butter".
            Last edited by Bissen; 04-07-2011, 03:33 AM.


            • #7
              I have a few suggestions.

              First, coconut pairs well with lemon taste, so coconut flour is another primal option. You could also dust in coconut rather than more sugar.

              Second, whipping egg whites with a bit of the lemon juice will stabilise the egg foam. But nonetheless, you want to do this step last (just before you fold them into the batter) to maximise the amount of air in the mix.

              Third, I'd whip the sugar into with the egg yolks until lighter in colour, and then add the rest of the liquids. Sugar is normally a 'wet' ingredient in batters, because it traps air bubbles in fats like butter and egg yolk, leading to a spongier texture.

              Fourth, as this cake is leavened by the egg whites, you should let it cool to room temperature while in the mold, upside down (I doubt they'll fall out of the ramekins). This will get gravity working on your side as the cake firms.

              Finally, give it a practice run before you need it, just in case something is slightly off. You have to change a lot to make it primal, it could do things to do cake.
              "Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen


              • #8
                How about coconut creme concentrate mixed with lemon extract and lemon zest and frozen into cubes


                • #9
                  I've had pretty good luck with various cakes using the 4 separated egg and 1 stick of butter base, sweetened with just under a cup of Whey Low (20% of sugar's glycemic index, google it). Cream egg yolks and butter, add Whey Low, add some almond flour (cheap at Trader Joe's) and a tbsp of baking powder. Add cream to get it to a lighter consistency, then add beaten egg whites. Bake for about 40 minutes in a greased springform pan lined at the bottom with parchment paper. You could add lemon extract for the lemon flavor.

                  Frosting is another stick of butter, 1/3 cup of Whey Low powder, and flavoring (cocoa powder or the extract of your choice).

                  I'm kind of an instinctive baker, don't use recipes often. I don't use Whey Low often (can't decide if it really "primal"), but it can't be beaten as a sugar substitute.

                  The last two cakes I made were chocolate base (incl some chestnut flour) w/choc frosting and almond base (used almond extract) w/choc frosting. The almond base cake without chestnut flour was very fluffy and "cakelike."

                  In Germany and Austria there is a long tradition of using ground nuts in cakes. I've just carried it a step further, eliminating all flour, and adding more eggs to hold it together.
                  Last edited by Egerland; 04-07-2011, 01:43 PM.