Guilt-less Desserts & Treats for your Family
I feel like I need to make a public apology to the people in Cinema 1 this morning. I am sorry if my family ruined your family ‘Minion Movie’ experience. Actually let me be more specific. I’m sorry that my 5yo thought he was watching a horror movie and spent much of the movie screaming, crying, and hysterical. I too thought that ‘Minions’ was a good family movie choice (and it was!), however my sensitive soul of a son obviously thought Scarlett was in the same league as Hannibal Lecter.
Having a sensitive child (especially when his younger brother is the complete opposite) can be a challenge. Of course it brings with it many beautiful traits; a love for cuddles, stories and good manners, but it also means that sometimes the little things become mountains. To conquer our ‘Minion Mountain’ we had spent the week watching the movie trailers, making Minion Cupcakes and talking about the plot line, in the hope that 5yo H would become de-sensitised and he (we) could all enjoy the movie. This did not go according to plan, and thus I need to apologise to my fellow movie goers.
Yes, you may have taken your crying, screaming child out of the movie when he yelled “I want to leave”, and maybe you would have let him cover his eyes and ears so he could be mute but that’s not how I roll. Even though I knew that the movie experience was going to be worse than bad (our nightmare encounter with ‘Big Hero 6’ earlier in the year should have stopped all future cinema outings) I am a believer in facing your fears; especially when those fears come with no physical danger and are safe to confront. Sure, we could never see a movie again but avoidance isn’t always the best tactic. Especially when, and frustratingly so, 5yo H always declares as we leave the cinema “wasn’t that great!” That’s normally the time I’m wishing I drank and the cinema served alcohol before noon. I’m not a mean mum but when there is no rational reason, and the irrational takes over, sometimes my sensitive boy needs a little push to overcome his fears. And I can safely report that he is unscarred from the experience; I on the other hand…
I put a call out on my Facebook page yesterday as I couldn’t decide which recipe to share with you all tonight (don’t worry; all 3 will be coming your way soon!). I asked people to vote and the favourite by far was this Lemon and Coconut Cake with Lemon Syrup. We have a tree load (or 2) of lemons at our house; well at least we’ve decided that they are lemons anyway. Initially I thought they were limes as they are very different looking to the lemons from our old tree. They have thinner and smoother skin, are a lighter colour and have a different taste to a ‘normal’ lemon. After much “are they/aren’t they” we decided that they weren’t a lime, so therefore must be a lemon (the power of deduction rather than actual knowledge or skill!) which enabled me to make this Lemon and Coconut Cake with Lemon Syrup.
This Lemon and Coconut Cake with Lemon Syrup can cause what 3yo S calls his ‘Vitamin C face’. It’s when you squint, purse your lips and give your head a bit of a shake; all in response to a sweet yet tart flavour. This Lemon and Coconut Cake is full of lemon flavour thanks to the zest and juice, but it’s the syrup that gives it the mammoth kick (you can omit the sauce if you prefer and still have a lovely cake). Just like the recent Steamed Orange Pudding, this Lemon and Coconut Cake is very simple to make and the sauce can be sweetened with extra maple syrup or mellowed with extra coconut cream. I like to serve citrus cakes with whipped cream as I don’t like causing people to have a ‘Vitamin C face’, especially if the wind is about to change.
P.S. Stay tuned for a special July treat to be revealed tomorrow!
- 6 Eggs, seperated
- 1/3 Cup Maple Syrup (other liquid sweeteners can be substituted)
- 1/3 Cup Coconut Cream (straight from the can; no thickening required) or Milk
- 1/3 Cup Lemon Juice
- 1-2 teaspoons Lemon Zest
- 1/2 Cup + 1 Tablespoon Coconut Flour
- 2/3 Cup desicatted Coconut
- 3 teaspoons Bakig Powder
- 1/3 Cup Lemon Juice
- 1-2 teaspoons Lemon Zest
- 2 Tablespoons Maple Syrup
- 1-2 Tablespoons Coconut Cream (add more if the syrup is too tart)
- Preheat the oven to 175C/350F. Line and grease a 20cm/8 inch round cake tin (a springform tin will work best).
- Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk the egg whites on medium/high until soft peaks form.
- Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed. Continue whisking on medium/high and add the vanilla extract.
- Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, pour the cream, juice and zest into the egg mixture.
- In a separate bowl, lightly whisk the coconut flour, desicatted coconut and baking powder together. Ensure that the coconut flour has no lumps in it.
- Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
- Pour the cake mixture into the prepared tin and bake for 30-35 minutes.
- Remove from oven and immediately poke holes in the top of the cake with a skewer or knife.
- Pour the Lemon Sauce over the cake and spread evenly.
- The cake can be served warm or cold, and can be served with whipped coconut cream.
- Place all the ingredients in a small pot and bring to the boil over a medium/high heat.
- Reduce the heat to medium and simmer until the sauce has thickened slightly (it will still need to be very pourable).