Eema (me): “Alex, this is delicious, are you sure you don’t want to be a pastry chef when you grow up?”
Alex: “What is a pastry chef?”
Eema: “A pastry chef is someone who makes cakes and cookies for a living.”
Alex: “What is for a living?”
Eema: “‘For a living’ is for money. You get money for making sweet things.”
Alex: “Can I be a pastry chef now, and a spy when I grow up?”
Eema: “Sure, why not, that’s a good idea.”
Alex: “How much money do I get for the cake I just made?”
Eema: “I’ll pay you one dollar for making the cake, and ten dollars if you clean up the kitchen.”
I didn’t know what to eat first, the cake he just made, or him. He and his cakes are the sweetest things in my life. The little baking magician is only five but already shows some serious talent. His chocolate chopped cookies are the best.
Poor thing is about to cry after I roared “gently with sugar!” and scared the s**t out of him. Two words about the cake: Lemoni and light.
LOVE those little hands!
- ½ cup coconut oil or olive oil
- ¾ cup cane sugar
- 2 tablespoons agave
- Lemon zest from 1 lemon (don't forget to wash the lemon first)
- ¼ cup freshly squeezed lemon juice
- 2 large organic eggs
- 1 cup almond meal (you can grind about 1 cup of whole raw almonds in a food processor)
- ½ cup whole-wheat flour (or all-purpose flour)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup shredded unsweetened coconut
- Preheat the oven to 350°F (180°C). Oil a 9-inch (23cm) cake pan or a pie dish.
- In a large bowl, mix together oil, sugar and agave.
- Break the eggs into the bowl and beat them until they are incorporated in the batter. Pour the lemon juice and mix for a few seconds.
- Add almond meal, flour, baking powder, and salt into the bowl and mix until you get a smooth batter. Add the shredded coconut and stir for a few seconds.
- Pour the batter in the pan and put it in the oven for about 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool completely on rack, then sift some powdered sugar over.