Category: healthy food

 

Ingredients:
For the Yolk Dough:

 

• • 30g (3 tbsp) cake flour
  • 10g (1 tbsp) corn starch
  • 240g sugar-free yogurt

 

• • 1 lemon (zested and juiced)
  • 2 pinches of salt
  • 3 egg yolks (large eggs)

For the Meringue:

• • 3 egg whites (large eggs)
  • 50g (5 tbsp) sugar

 

• 10g (1 tbsp) lemon juice

Tip:

• • The total weight of 3 large eggs is approximately 190g before breaking.

 

• • Oven temperature settings: Preheat to 140°C (284°F), bake at 140°C for 30 minutes, reduce to 110°C for 60 minutes, then rest in the oven for 10 minutes (baking time may vary depending on your oven).
  • After cooling completely, separate the cake from the mold and paper.
  • Best enjoyed the next day after refrigeration.

 

Directions:

1. 1. Prepare the Yolk Dough:
      • • In a medium bowl, whisk together the cake flour, corn starch, salt, and lemon zest.
        • In a separate bowl, whisk the egg yolks until smooth.

       

      • Add the yogurt and lemon juice to the egg yolks, mixing until combined.
      • Gradually fold the flour mixture into the egg and yogurt mixture until a smooth dough forms.

 

1. 1. Prepare the Meringue:
      • In a clean, dry bowl, beat the egg whites using an electric mixer or whisk until soft peaks form.
      • Gradually add the sugar and lemon juice while continuing to beat the mixture until stiff peaks form.

 

1. 1. Assemble the Cake:
      • Gently fold the meringue into the yolk dough, being careful not to deflate the meringue.
      • Pour the mixture into a lined cake pan, smoothing the top with a spatula.

 

1. Bake the Cake:
   • • Preheat the oven to 140°C (284°F).
     • Bake the cake at 140°C for 30 minutes, then reduce the temperature to 110°C (230°F) and bake for another 60 minutes.
     • After baking, turn off the oven and let the cake rest for an additional 10 minutes.

    

2. Cool and Serve:
   • • After baking, allow the cake to cool completely in the oven with the door slightly ajar.
     • Once cooled, remove the cake from the mold and paper.

    

   • Refrigerate overnight for the best flavor and texture.

Serving Suggestions:

 

• • Serve with a dollop of whipped cream or fresh fruit.
  • A drizzle of honey or caramel sauce pairs beautifully with the light cake.
  • Garnish with lemon zest for an extra burst of citrus flavor.

 

• Serve as a light dessert after dinner or as a sweet afternoon treat with tea.
• Pair with a scoop of vanilla ice cream for a decadent dessert.

Cooking Tips:

 

• • Ensure that your egg whites are free from any yolk to achieve stiff peaks.
  • Be gentle when folding the meringue into the yolk dough to maintain its airy texture.
  • Allow the cake to cool fully before removing it from the pan to avoid breaking.

 

• If your oven runs hot, reduce the temperature slightly to prevent the cake from over-baking.

Nutritional Benefits:

• • This cake is lower in sugar thanks to the use of sugar-free yogurt.

 

• The use of yogurt provides a good source of protein and calcium.
• The combination of egg yolks and meringue offers a good amount of healthy fats and protein.

Dietary Information:

 

• • Gluten-free (if using gluten-free flour).
  • Vegetarian.
  • Low in sugar.

Nutritional Facts (per serving, based on 10 servings):

 

• • Calories: 150
  • Protein: 5g

 

• • Carbohydrates: 18g
  • Fat: 7g
  • Fiber: 1g

 

• Sugars: 6g

Storage:

• • Store the cake in an airtight container in the refrigerator for up to 3 days.

 

• For longer storage, freeze individual slices for up to 1 month.

Why You’ll Love This Recipe:

• • It’s a light and airy dessert with a delicate lemon flavor.

 

• • The meringue topping adds a perfect sweetness to the tangy yogurt-based dough.
  • The cake’s texture is unique, combining a soft, moist base with a crisp meringue top.
  • It’s a healthier dessert option with minimal sugar, making it a great choice for those watching their sugar intake.

Conclusion:
This Yolk Dough and Meringue Cake is a wonderfully light and refreshing treat. The combination of yogurt and egg yolks creates a moist base, while the meringue topping adds a perfect airy sweetness. With its citrusy notes from lemon and optional garnishes, this cake is sure to impress at any gathering. It’s best enjoyed the day after baking for optimal texture and flavor.

Ingredients

• • 1 ½ cups all-purpose flour (180 g)
  • 1 tsp baking soda (5 g)

 

• • ½ tsp baking powder (2 g)
  • ¼ tsp salt (1 g)
  • 1 cup unsalted butter, softened (227 g)

 

• • 1 cup granulated sugar (200 g)
  • 1 large egg
  • 1 tbsp lemon zest (from about 1 lemon)

 

• • 2 tbsp fresh lemon juice (about 1 lemon)
  • ½ tsp vanilla extract (2 g)
  • ½ cup granulated sugar (for rolling the cookies)

 

Directions

Make the Cookie Dough:

1. 1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
   2. In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy (about 3-4 minutes).
   3. Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.

 

1. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.

Chill the Dough:

1. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies maintain their shape and ensures a soft, chewy texture.

Shape and Roll the Cookies:

1. 1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

 

1. 1. Scoop tablespoon-sized portions of dough and roll them into balls.
   2. Roll each dough ball in the ½ cup of sugar to coat the cookie before placing them onto the prepared baking sheets. Space the cookies about 2 inches apart.
   3. Gently flatten each cookie with the bottom of a glass or your fingers to about ¼-inch thickness.

 

Bake the Cookies:

1. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may look a bit soft in the center, but they will firm up as they cool.
2. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serving Suggestions

• • With a cup of tea: These cookies pair wonderfully with a hot cup of tea, especially in the afternoon.

 

• • For a dessert platter: Serve alongside other cookies or desserts for a delightful variety.
  • With frosting: If you want to take these cookies to the next level, top them with a light lemon glaze or cream cheese frosting.
  • As a gift: Package them up in a cute box or jar for a homemade gift for family or friends.

 

• As a snack: Enjoy one or two cookies with a glass of milk for a quick and satisfying snack.

Cooking Tips

• • Use fresh lemons: For the best flavor, use freshly grated lemon zest and freshly squeezed lemon juice. The zest is where the most potent lemon flavor lies.
  • Chill the dough: Don’t skip the chilling step. It helps the cookies hold their shape and results in a thicker, chewier cookie.

 

• Don’t overbake: Keep an eye on the cookies while they bake. Overbaking can cause them to become dry and crumbly.
• Roll in sugar: Coating the dough balls in sugar before baking gives the cookies a crunchy, sweet exterior.

Nutritional Benefits

• • Lemon: High in vitamin C, lemon can help boost the immune system and promote healthy skin.

 

• Butter: Adds a rich flavor and texture to the cookies. You can substitute with margarine or a plant-based butter if needed.
• Egg: A great source of protein and essential nutrients.

Dietary Information

• • Vegetarian-friendly: This recipe is suitable for vegetarians.

 

• Can be made dairy-free: Substitute the butter with dairy-free margarine or a plant-based butter alternative.

Nutritional Facts (per cookie)

• • Calories: 120 kcal
  • Fat: 6 g
    • • Saturated Fat: 3.5 g

     

  • Carbohydrates: 17 g
    • Sugars: 9 g

 

• • Protein: 1 g
  • Fiber: 0.5 g
  • Sodium: 50 mg

 

Storage

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
• Freezing: Freeze the dough balls before baking, then bake them directly from the freezer when ready. Alternatively, freeze baked cookies in a sealed container for up to 3 months.

Why You’ll Love This Recipe

• • Easy to make: This recipe requires simple ingredients and minimal preparation, making it perfect for beginner bakers.

 

• Fresh and fragrant: The citrusy lemon zest gives the cookies a fresh, vibrant flavor that pairs wonderfully with the sweetness of the sugar.
• Soft and chewy: The cookies have the perfect balance of soft, chewy centers with a crisp, sugary exterior.

Conclusion

These Lemon Sugar Cookies are a perfect treat for any occasion, from a cozy afternoon tea to a holiday dessert platter. Their soft texture and tangy lemon flavor make them stand out from your typical sugar cookie. With just a few ingredients and simple steps, you can enjoy these delightful cookies fresh from the oven in no time. Don’t forget to try them with a cup of tea or a glass of milk for the ultimate indulgence!

Ingredients

For the Lemon Custard Filling:

• • 1 egg
  • 50 grams sugar

 

• • Pinch of salt
  • 20 grams cornstarch
  • 200 ml milk

 

• • Zest of 1 lemon
  • Juice of ½ lemon
  • 25 grams butter

For the Lemon Cake:

• • 3 eggs
  • 150 grams sugar

 

• • Pinch of salt
  • 10 grams vanilla sugar (or 1 teaspoon vanilla extract)
  • 150 ml vegetable oil

 

• • 50 grams sour cream
  • 250 grams all-purpose flour
  • 15 grams baking powder

 

• • Juice of ½ lemon
  • Toasted almonds (for garnish, optional)
  • Powdered sugar (for garnish, optional)

Other:

• Casserole dish (18×26 cm)

Instructions

Make the Lemon Custard Filling (3 Minutes):

1. 1. In a saucepan, whisk together the egg, sugar, salt, and cornstarch until smooth.
   2. Gradually whisk in the milk, ensuring no lumps form.

 

1. 1. Add the lemon zest and juice of half a lemon.
   2. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
   3. Remove from heat and stir in the butter until melted. Let cool completely.

Prepare the Lemon Cake Batter (4 Minutes):

 

1. 1. In a large bowl, beat the eggs, sugar, and salt until light and fluffy.
   2. Beat in the vanilla sugar (or vanilla extract), vegetable oil, and sour cream.

Combine Dry and Wet Ingredients (2 Minutes):

1. 1. In a separate bowl, whisk together the flour and baking powder.
   2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

 

1. Stir in the remaining lemon juice.

Assemble and Bake (7 Minutes):

1. 1. Preheat your oven to 180°C (356°F). Grease your casserole dish.

 

1. 1. Pour half of the cake batter into the prepared dish.
   2. Spread the cooled lemon custard filling evenly over the batter.
   3. Pour the remaining cake batter over the custard filling.

 

1. Garnish with toasted almonds (optional).
2. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Serve:

 

1. Let the cake cool slightly before dusting with powdered sugar (optional) and serving.

Advanced Techniques:

• • Folding vs. Mixing: When incorporating the dry ingredients into the wet batter, use a folding motion with a spatula to maintain air pockets in the batter. This will contribute to the light and fluffy texture of the cake.

 

• Don’t Overmix: Once the dry ingredients are just incorporated, stop mixing. Overmixing can lead to a tough and dense cake.

Flavor Twists:

• • Lemon Glaze: For an extra burst of lemon flavor, drizzle a simple lemon glaze over the cooled cake. To make a glaze, whisk together powdered sugar, lemon juice, and a touch of milk until smooth.

 

• • Lemon Extract: If you don’t have fresh lemons for the zest and juice, substitute with 1 teaspoon of lemon extract for the zest and 2 teaspoons of lemon extract for the juice. Fresh lemons provide a brighter and more intense lemon flavor.
  • Poppy Seeds: Add a tablespoon of poppy seeds to the cake batter for a subtle nutty flavor and textural contrast.
  • Lemon Curd Option: If you have leftover lemon curd, use it instead of making the custard filling. Spread a layer of lemon curd over the batter before adding the remaining batter and baking as instructed.

Nutritional Benefits:

• • Lemon: Rich in vitamin C and antioxidants.
  • Eggs: Provide high-quality protein and essential nutrients.

 

• Sour Cream: Adds a tangy flavor and moisture to the cake.

Dietary Information:

• • Vegetarian: Yes

 

• Gluten-Free: No (use a gluten-free flour blend to make it gluten-free)
• Dairy-Free: No

Ingredients:

For the Biga:

• • Water: 3 tbsp (50 milliliters)
  • Fresh or dry yeast: ⅛ tsp

 

• Bread flour: ¾ cup (100 grams)

For the Bread:

• • Bread flour: 2 ½ cups (320 grams)

 

• • Water: 1 cup (250 milliliters)
  • Salt: 2 tsp
  • Biga: 1 batch (prepared the day before)

 

Directions:

1. 1. Make the Biga (Starter):
      • • In a small bowl, mix water, yeast, and bread flour.
        • Stir well, cover, and let it rest at room temperature for at least 12 hours or overnight.

       

   2. Prepare the Dough:
      • • In a large mixing bowl, combine the bread flour, water, salt, and the biga starter.
        • Mix until just combined into a shaggy dough.

       

   3. Folding the Dough:
      • • Fold the dough every 30 minutes for 2-3 hours. To fold, pull one side of the dough and fold it towards the center. Repeat on the other three sides.
        • After three folds, let the dough rise undisturbed for an additional 30 minutes.

       

   4. Shaping and Baking:
      • • Preheat your oven to 450°F (230°C).
        • Turn the dough onto a floured surface, shape it into a round loaf, and place it on a parchment-lined baking sheet or cast iron pot.

       

      • Score the top with a sharp knife.
      • Bake for 35-40 minutes until golden brown and crispy.

 

1. Cool and Serve:
   • Let the bread cool on a wire rack for at least 30 minutes before slicing.

Serving Suggestions:

 

• • Serve with olive oil and balsamic vinegar as a simple appetizer.
  • Toast slices for breakfast and top with avocado, eggs, or smoked salmon.
  • Pair with a hearty soup or stew for a comforting meal.

 

• Make a grilled cheese sandwich with the freshly baked bread.
• Use for a delicious homemade bread pudding.

Cooking Tips:

 

• • Make sure to let the biga rest for at least 12 hours for the best flavor development.
  • If the dough is too sticky to handle, lightly flour your hands or surface.
  • If you’re in a hurry, reduce the folding time to 1-2 hours, though it may affect the texture.

 

• For a more pronounced crust, place a baking stone or Dutch oven in the oven while it preheats.
• Let the bread cool completely before slicing for the best texture and flavor.

Nutritional Benefits:

 

• • High in carbohydrates for energy.
  • Contains fiber, which supports digestion.
  • Provides small amounts of protein, essential for muscle repair and growth.

 

• Biga fermentation can enhance digestibility and reduce bloating.
• Low in fat, making it a healthier bread option.

Dietary Information:

 

• • Vegetarian
  • Vegan (ensure no dairy in the ingredients)
  • Dairy-free

 

• Nut-free
• Can be made gluten-free with a substitute for bread flour

Nutritional Facts (per slice, approx. 1/10 of a loaf):

 

• • Calories: 120
  • Protein: 4g
  • Carbohydrates: 24g

 

• • Fiber: 1g
  • Fat: 1g
  • Sodium: 400mg

Storage:

• Store in a paper bag or cloth bag for up to 3 days at room temperature.
• For longer storage, wrap tightly in plastic wrap or foil and freeze for up to 1 month. To thaw, leave at room temperature or toast slices directly from the freezer.

Ingredients

• • 2 eggs
  • 100 g sugar

 

• • 8 g vanilla sugar
  • 100 ml sunflower oil
  • 100 ml milk

 

• • 200 g flour
  • 12 g baking powder
  • 150 g peaches in syrup, drained and sliced

 

• • 50 g butter, softened
  • 50 g sugar
  • 3 tablespoons flour

 

Equipment

• 28 cm (11 inches) round cake mold

Directions

Preheat the Oven

1. Preheat your oven to 180°C (350°F). Grease and flour a 28 cm (11 inches) round cake mold.

Prepare the Batter

2. 2. In a mixing bowl, whisk together the eggs, sugar, and vanilla sugar until light and fluffy.

 

2. Gradually add the sunflower oil and milk, mixing well after each addition.
3. Sift in the flour and baking powder, then gently fold them into the egg mixture until just combined.

Prepare the Peach Filling

5. 5. In a separate bowl, mix together the drained sliced peaches with the softened butter, sugar, and flour until well combined.

 

Assemble the Cake

6. 6. Pour half of the batter into the prepared cake mold, spreading it evenly.
   7. Spread the peach mixture evenly over the batter in the mold.
   8. Pour the remaining batter over the peaches, spreading it gently to cover them completely.

 

Bake

9. Bake in the preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

10. 10. Allow the cake to cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
    11. Slice and serve the peach cake warm or at room temperature.

 

Serving Suggestions

• Serve slices of peach cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert treat.

Cooking Tips

• • Ensure the peaches are well-drained to prevent excess moisture in the cake.
  • Use room temperature ingredients for the batter to ensure even mixing and a smooth texture.

 

Nutritional Benefits

• Peaches provide dietary fiber, vitamins A and C, and antioxidants.
• Eggs and milk contribute protein and essential nutrients.

Dietary Information

• • Contains gluten (from flour) and dairy (from milk, butter). Not suitable for those with gluten or dairy allergies.

 

Storage

• Store any leftover cake in an airtight container at room temperature for up to 3 days.

 

Ingredients:

 

• • 6 large eggs
  • 300 ml milk
  • Salt (to taste)

 

• Optional: pepper, herbs, or cheese for extra flavor

Directions:

1. Preheat the Oven:
   • • Preheat the oven to 180°C (350°F) to ensure it’s ready for baking.

    

2. Prepare the Egg Mixture:
   • • In a mixing bowl, crack the 6 eggs and add 300 ml of milk.
     • Add salt to taste (and optional pepper or herbs for extra flavor).

    

   • Use a fork or a whisk to gently beat the eggs. Don’t over-whisk; just lightly stir to combine the eggs and milk. This will help create a fluffy texture when baked.
3. Bake the Omelet:
   • • Pour the egg mixture into a greased baking dish or oven-safe pan.

    

   • Place the dish in the preheated oven and bake for 20-25 minutes, or until the omelet is puffed up and golden on top.
4. Serve:
   • • Once baked, remove the omelet from the oven and let it cool slightly before serving. Enjoy as is or with your favorite toppings.

    

Serving Suggestions:

• • Serve with a side of fresh tomato and cucumber salad for a light, healthy meal.

 

• • Add a sprinkle of grated cheese or fresh herbs like parsley or chives on top before baking.
  • Pair with a slice of whole-grain toast for extra fiber.
  • Serve with sautéed vegetables such as spinach, bell peppers, or mushrooms.

 

• Enjoy with a dollop of sour cream or yogurt on top for added richness.

Cooking Tips:

• • Don’t overbeat the eggs—gently stir with a fork to maintain a light texture.

 

• • You can halve the recipe for a smaller portion by using 3 eggs and 150 ml of milk.
  • Feel free to add your favorite ingredients like cheese, ham, or vegetables for a customized omelet.
  • Keep an eye on the omelet while baking to prevent it from over-baking or burning.

Nutritional Benefits:

• • High in protein from the eggs, which supports muscle repair and growth.
  • Rich in calcium and vitamins from the milk, beneficial for bone health.

 

• Low in fat compared to pan-fried omelets due to the absence of oil or butter.
• A great option for a low-carb, high-protein breakfast.

Dietary Information:

 

• • Suitable for most diets including keto (if served without bread).
  • Can be made gluten-free by ensuring no cross-contamination in ingredients.
  • A great option for those looking for a quick, nutritious breakfast.

Nutritional Facts (per serving):

• • Calories: 210
  • Protein: 14g

 

• • Fat: 14g
  • Carbohydrates: 2g
  • Fiber: 0g

 

• Calcium: 150mg

Storage:

• • Store leftover omelet in an airtight container in the refrigerator for up to 2 days.

 

• Reheat in the microwave or oven before serving.
• This omelet can also be cut into smaller portions and frozen for later use.

Classic Homemade Pound Cake

Pound cake is a timeless dessert that has graced many tables over generations. Known for its dense and rich texture, this classic cake is a delightful treat that is simple to make yet incredibly satisfying. Perfect for any occasion, whether it’s a family gathering, a special celebration, or a casual tea time snack, pound cake remains a favorite. The beauty of pound cake lies in its simplicity and the ability to pair it with various toppings or enjoy it plain.

Ingredients:

• 2 cups (4 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to prevent the cake from sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This process can take about 5 minutes and is crucial for a light texture.
3. Add the Eggs: Add the eggs one at a time, beating well after each addition. This ensures that each egg is thoroughly incorporated into the batter.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This step helps to evenly distribute the baking powder and salt throughout the flour.
5. Alternate Adding Dry Ingredients and Milk: With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix just until combined after each addition to avoid overmixing.
6. Add Vanilla: Stir in the vanilla extract until just combined. The batter should be smooth and creamy.
7. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
9. Serve: Slice the pound cake and serve it plain or with your favorite toppings, such as whipped cream, fresh berries, or a drizzle of chocolate sauce.

Conclusion:

Classic homemade pound cake is a versatile dessert that can be enjoyed in many different ways. Its rich, buttery flavor and dense texture make it a satisfying treat that stands the test of time.

 

Ingredients

• • 3 eggs
  • A pinch of salt

 

• • 150g sugar
  • Zest of 1 lemon 
  • 80ml oil

 

• • 40ml lemon juice 
  • 50ml milk
  • 200g flour

 

• • 15g baking powder
  • 2 tablespoons apricot jam
  • 2 tablespoons shredded coconut

 

Directions

1. 1. Prepare the Batter:
      • • Preheat your oven to 180°C (356°F).
        • In a large mixing bowl, beat 3 eggs with a pinch of salt until frothy.
        • Gradually add 150g sugar and continue beating until the mixture is light and fluffy.

       

      • Add the zest of 1 lemon, 80ml oil, 40ml lemon juice, and 50ml milk. Mix well.
      • Sift in 200g flour and 15g baking powder. Fold the dry ingredients into the wet mixture until just combined.

 

1. Bake the Cake:
   • • Grease a 26 cm diameter baking mold.
     • Pour the batter into the prepared mold and spread it evenly.
     • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

    

2. Add Toppings:
   • • Once the cake is baked, remove it from the oven and let it cool slightly.
     • Spread 2 tablespoons of apricot jam evenly over the top of the warm cake.

    

   • Sprinkle 2 tablespoons of shredded coconut over the apricot jam.
3. Serve:
   • • Allow the cake to cool completely before slicing and serving.

    

   • Enjoy this melt-in-the-mouth lemon cake with a cup of tea or coffee.

Serving Suggestions

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

 

• Enjoy as a delightful dessert or a sweet snack with afternoon tea.

Cooking Tips

• • Ensure all ingredients are at room temperature before mixing.
  • Do not overmix the batter to keep the cake light and fluffy.

 

• Adjust the sweetness of the apricot jam to your preference.

Nutritional Benefits

• • Lemon: Rich in vitamin C and antioxidants.
  • Eggs: Provide high-quality protein and essential nutrients.

 

• Coconut: Adds texture and flavor along with healthy fats.

Dietary Information

• • Vegetarian: This recipe is vegetarian-friendly.
  • Dairy-Free Option: Substitute milk with almond milk or any plant-based milk.

 

Storage Tips

• Store any leftovers in an airtight container at room temperature for up to 2 days.
• For longer storage, keep the cake in the refrigerator for up to a week.