American-Style Lemon Cake

Ingredients

• 125 g yogurt butter
• 175 g coconut palm sugar
• 100 g spelt whole-grain flour
• 150 g spelt flour (Type 630)
• 1 pinch salt
• 4 eggs
• 2 Organic lemons
• 100 ml Buttermilk
• 50 g cornstarch
• powdered erythritol sugar for dusting

Instructions

1. 1.

   Prepare the crust by mixing butter with 50 g coconut palm sugar, both flours, salt and one egg into a smooth dough. Press it into the baking pan by hand, forming an edge. Place the pan in the freezer for 15 minutes.

2. 2.

   Bake the crust in a preheated oven at 160 °C (convection 140 °C; gas: level 2) for about 20 minutes until golden brown. Remove from the oven and let cool.

3. 3.

   For the filling whisk the remaining eggs with the rest of the coconut palm sugar until frothy. Rinse lemons hot, pat dry, grate their zest finely. Halve the lemons and squeeze out 70 ml juice. Mix lemon zest, juice, buttermilk and cornstarch into a smooth batter and pour it over the crust.

4. 4.

   Bake the cake carefully in the oven (the batter is very liquid) for another 30–35 minutes. Remove from the oven, let cool completely, cut into small squares and serve dusted with powdered erythritol sugar.