Meyer Lemon Almond Yogurt Cake

Meyer Lemon Almond Yogurt Cake/MyBajaKitchen

It is Meyer lemon season in Baja. These little globes of sunshine are falling from my neighbors’ trees. They are pleasantly fragrant with a sweeter floral lemony taste. They’re delicious in desserts, marinades, salad dressings and drinks.

When in doubt, make a Meyer Lemon Almond Yogurt Cake.

Meyer Lemon Almond Yogurt Cake

Here are just a few recipes I want to try with these precious gems.

Meyer lemon kale salad
Meyer lemon chicken skewers and lemon salsa
Meyer lemon marmalade
Meyer lemon bars of course
Meyer lemon shrimp scampi
Meyer lemon creamy salad dressing

The inspiration for my cake is an old recipe torn out of Whole Living by Martha Stewart. I used my homemade Greek yogurt, fruity Spanish olive oil, almond flour and Mexican Meyer lemons.

Meyer Lemon Almond Yogurt Cake was easy to make. The batter is enough for an 8” round springform or three 6” springform pans. Drizzle with Meyer lemon simple syrup and powdered sugar and top with easy candied lemon slices.

Meyer Lemon Almond Yogurt Cake
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Meyer Lemon Almond Yogurt Cake

Rich moist Meyer lemon cake made with almond flour and yogurt, drizzled with glaze and candied lemons. Perfect for a brunch or garden tea. Bake these in 6” springform pans for a perfect shared dessert for two. 

Servings 6
Author TraceyDelaplain

Ingredients

Dry ingredients

  • 1/2 Cup olive oil More for oiling the pan
  • 1 Cup Flour More for dusting the pan
  • 1/2 Cup Almond flour
  • 2 Teaspoons Baking powder
  • 1/4 Teaspoon Salt

Wet ingredients

  • 3 Eggs
  • 3/4 Cup Sugar
  • 1/2 Cup Plain Greek yogurt
  • 1/4 Cup Meyer lemon juice
  • 2 Teaspoons Meyer lemon zest
  • 1 Teaspoon Vanilla

Sugared lemon glaze

  • 1 Meyer lemon sliced
  • 1/2 Cup Sugar
  • 1/2 Cup Water
  • 1/2 Cup Powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Combine dry ingredients, set aside. Combine eggs and sugar and whisk until frothy. Add remaining wet ingredients and whisk until combined. Add flour mixture to wet ingredients and stir just until combined. 

    Pour into three 6” springform pans or one 8” Pan. Bake for 45 minutes or until a toothpick comes out clean. 

    Combine thin lemon slices, seeds removed, sugar and water. Bring to a boil and then reduce heat and simmer 7 minutes until syrup is thickened and lemons are translucent. Remove lemon slices. Whisk powdered sugar into lemon syrup.

    Allow cake to cool and then top with lemon glaze and lemon slices. 

You might like my Dessert Boards for Decadent or Healthy Desserts. Choices peeps, choices.

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Meyer Lemon Almond Yogurt Cake



Easy Pumpkin Pie, Just 4 Ingredients That You Can Find in Baja

Easy Pumpkin Pie, 4 Ingredients/ MyBajaKitchen.com

Easy pumpkin pie made with sweetened condensed milk?

I know, making pumpkin pie is never complicated but this recipe is so easy that you don’t even need to measure anything. I think I made my first pumpkin pie when I was 12 and believe me when I say, “I’m not a baker.” I have to admit that making pie crust scares me a bit. I found this great article at Food 52 with several recipes for pie crust and some day…..I’ll make a butter or coconut oil pie crust. Actually I’ve never seen prepared pie crusts in Baja so if I want to make a pie for Thanksgiving then I better get over my pie crust fears or make crust less desserts like crumbles.

My blog friends make pie baking look so easy. Share your recipe in the comments and I’ll re-post them. I can’t be the only girl in Baja who is afraid of pie crust!

 

Health tip:

I used a Trader Joe’s pie crust for this pie because it has coconut oil and no lard or trans fats (hydrogenated oils are trans fats). Given the choice I will choose coconut oil, butter, or lard over hydrogenated oils every time. Vegetable shortening is a hydrogenated oil.

What’s the deal with trans fats?
Trans fats never leave your fat cells until the cells die and they increase inflammation in your body and increase the bad cholesterol, LDL and reduce the good cholesterol, HDL. They are the most dangerous fats you can eat. Here’s a quick article from the Mayo Clinic about trans fats.

Read the labels:

There is a product in Mexico that is on the shelves next to the condensed milk products in the baking section of the market that has no milk but is a can of trans fats. Read the labels closely because this product looks like sweetened condensed milk but is actually hydrogenated vegetable oil with sugar or even worse, fructose. It is less expensive but don’t be fooled into buying it. Sweetened condensed milk is not a healthy product either but at least it’s real food and if you are making this easy pumpkin pie or key lime pie it is an essential ingredient.

There is room for dessert as part of a healthy lifestyle, but keep the portions small, eat them sparingly and savor every bite.

If I haven’t scared you to death about eating this easy pumpkin pie then here’s the recipe. I thought I was a genius for developing this recipe. Uh, not so much. There are a million versions of this 4 ingredient pie all over the internet. *sigh.

[lt_recipe name=”Easy Pumpkin Pie” servings=”8″ prep_time=”10 MINUTES” cook_time=”45 MINUTES” total_time=”55 MINUTES” difficulty=”Easy” summary=”Mix pumpkin, sweetened condensed milk, eggs and spices for a quick and easy pie. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/09/741CC440-4A51-4459-9C19-AC978A371766-225×300.jpeg” ingredients=”1 prepared pie crust;14 oz can of pumpkin or 2 cups cooked pumpkin;10 oz can sweetened condensed milk;3 eggs;1 tablespoon pumpkin pie spice” ]Pre-heat oven to 425F;Mix all ingredients in a food processor or with a mixer until smooth. ;Fill prepared pie crust.;Bake 15 minutes, then reduce heat to 350F without opening the oven door. Continue baking another 30 minutes. Pie should be set when finished. Let cool and serve with whipping cream or la crema if desired. [/lt_recipe]

What’s your favorite, easy pie crust recipe without hydrogenated oils, which includes vegetable shortening, that even I can’t mess up?  Please share in the comments and I’ll re-post your recipe. 

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Easy Pumpkin Pie/MyBajaKitchen.com



Vegan Gluten Free Zucchini Brownies, Mexican Style

Vegan Gluten Free Zucchini Brownies /MyBajaKitchen.com

The ultimate vegan gluten free zucchini brownies made with coconut flour, cinnamon and walnuts. Use up your abundance of zucchini in this delicious chewy, moist guilt free chocolate dessert that tastes a little like Mexican hot chocolate. 

These might be a challenge to make in Baja because some of the ingredients are a little hard to find but I have seen gluten free flour so if you substitute that for the coconut flour let me know how it turns out.

I will continue my series of “Flips and Flops” which is all about necessary substitutions and the frustrations of failures – flops and the triumphs of success – flips, while cooking in Baja.

Hey Baja chefs, what frustrations do you encounter while cooking in rural Mexico? Please share in the comments and I’ll explore the substitutions.

The original Vegan Gluten Free Brownie recipe was introduced on my blog at www.WhatsforDinnerDoc.com so you might have seen them there. They are too good to keep hidden. I’m sharing them at Fiesta Friday where you can find recipes from all over the world.

Brownies are my go to company dessert in Loreto but I usually make a cinnamon and/or bourbon variation of Alton Brown’s chewy gooey brownies. They are not guilt free with 4 eggs and a stick of butter but sometimes a girl just has to indulge. I can’t find cake or brownie mixes in Loreto without trans-fats so I make all desserts from scratch. These vegan gluten-free zucchini brownies are a nice healthier guilt free treat any day.

Mexican hot chocolate in a chewy brownie. Try these with a glass of vino tinto, red wine. Delicious.

The recipe card is below but for some unknown reason my recipe builder isn’t working on the mobile setting. Grrrrrrr So here’s the written recipe without the html.

Gluten Free, Vegan Chocolate Zucchini Walnut Brownies
Ingredients
1 cup shredded zucchini
1 cup water
2 tsp pure vanilla extract
3 tbsp flaxmeal
1/2 cup vegetable or coconut oil
3/4 cup cocoa powder
1 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup coconut sugar or sugar of your choice
1/2 cup chopped walnuts
Instructions
Preheat oven to 350F, and line a 8 X 8 baking dish with parchment paper. Set aside. Shredded 1/2 zucchini with the food processor shred attachment. Set aside. Combine dry ingredients in the food processor with the blade. Add water and vanilla and combine. Add zucchini and pulse to combine all ingredients except the walnuts. Stir in chopped walnuts.
Spoon batter into the prepared baking dish and spread and smooth down firmly with the back of the spoon.
Bake 19-20 minutes, then pat down hard with a pancake spatula or another sheet of parchment. Refrigerate overnight for a firmer brownie or eat when cooled for a fluffy, soft brownie. Let zucchini brownies sit 15 minutes before trying to cut into squares.

[lt_recipe name=”Vegan Gluten Free Zucchini Brownies” servings=”8-12″ prep_time=”15M” cook_time=”20M” total_time=”35M” difficulty=”Easy” summary=”Vegan brownies with a serving of vegetables and a touch of cinnamon for a gluten free chocolate treat. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/08/image-33-262×300.jpeg” ingredients=”1 cup shredded zucchini;1 cup water;2 tsp pure vanilla extract;3 tbsp flaxmeal;1 tablespoon cinnamon;1/2 cup vegetable or coconut oil;3/4 cup cocoa powder;1 cup coconut flour;1/2 tsp salt;1/2 tsp baking soda;3/4 cup coconut sugar or sugar of your choice;1/2 cup chopped walnuts;” ]Preheat oven to 350F, and line a 8 X 8 baking dish with parchment paper. Set aside. Shredded 1/2 zucchini with the food processor shred attachment. Set aside. Combine dry ingredients in the food processor with the blade. Add water and vanilla and combine. Add zucchini and pulse to combine all ingredients except the walnuts. Stir in chopped walnuts.;Spoon batter into the prepared baking dish and spread and smooth down firmly with the back of the spoon.;Bake 19-20 minutes, then pat down hard with a pancake spatula or use another sheet of parchment and press with your hand. ;Refrigerate overnight for a firmer brownie or eat when cooled for a fluffy, soft brownie. Let zucchini brownies sit 15 minutes before trying to cut into squares.[/lt_recipe]

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Vegan Gluten Free Zucchini Brownies/MyBajaKitchen.com
Inspiration from Katie at Chocolate Covered Katie. I used only zucchini instead of apple sauce and added walnuts and cinnamon. I used coconut sugar. Check out her other chocolate recipes.