<div class="page" title="Page 73"><div class="layoutArea"><div class="column">Discover the lemon cake recipe from the book &quot;A naturopath in my kitchen&quot; by Aurélie Canzoneri.</div></div></div>

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 FOR 6 TO 8 PEOPLE
 Preparation time: 30 minutes
 FOR THE CAKE
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 4 organic eggs
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 30g coconut sugar
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 220g gluten-free oat flour
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 To replace the 200 g of butter: 150 g of ghee + 50 g of applesauce
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 2 organic lemons
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 1 C. at s. icing sugar
 
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 FOR THE TOPPING Classic version: 100 g icing sugar and 1 egg white
 Naturo version: 2 handfuls of cashew nuts and water
 
 OPTIONAL
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 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;You can add lemon zest and juice in both versions
 RECIPE 
 
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 Preheat the oven to 180&deg;C. Separate the egg whites from the yolks.
 Mix coconut sugar with ghee and applesauce.
 Add the egg yolks and mix again.
 Then add the flour and stir well.
 Take the zest of a lemon and incorporate it into the preparation. Reserve the zest of the 2nd lemon for decorating the cake.
 Squeeze the 2 lemons, add the juice to the preparation and mix.
 Whip the egg whites until stiff and add them delicately to the preparation.
 Pour into a mold.
 Bake for about 20 to 30 minutes at 180&deg;C in the preheated oven.
 Leave to cool, unmold and add the topping if you wish (one of the 2 versions) with the remaining zest.
 FOR THE TOPPING
 Classic option: mix 100 g of icing sugar with 1 egg white and beat everything.
 Natural option: soak cashew nuts in hot water at the start of the recipe. When the cake is in the oven, drain your cashews and mix them with 1 tablespoon of icing sugar until you obtain a thick cream and adding a little water if necessary.
 <a href="https://www.canzoneri-naturopathe.com/">www.canzoneri-naturopathe.com</a> <a href="https://www.fnac.com/a17688402/Aurelie-Canzoneri-Je-reussis-a-manger-sain-grace-a-la-naturopathie"></a>
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How to make a gluten-free and butter-free lemon cake?

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How to make a gluten-free and butter-free lemon cake?

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