Lemon Cream Danish (paleo)

If you are looking for a wonderful dessert or brunch idea that is easy and sure to please than this is it. This danish is full of lemon flavor and not too sweet.  I have made it dozens of times and it is always a crowd pleaser!  I have subbed out the honey for only stevia to make it for my brother and it tasted just as great.  If you want it more firm then add an extra egg to the lemon cream layer. Hope you enjoy it as much as we do!


Cake Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1 egg
• 1/4 cup applesauce (no added sugar)
• 1/8 tsp liquid stevia (I use vanilla)
• 1/4 cup melted coconut oil

Lemon Cream Ingredients:

• 3/4 cup coconut cream (thick portion on top of canned coconut milk. If you need them to separate place in fridge overnight)
• 2 tbs honey
• 1/4 cup lemon juice
• 2 eggs
• 1/4 cup melted coconut oil

Directions:

1. Preheat oven to 350 degrees
2. Mix the dry cake ingredients (flours, baking soda, salt)
3. Add the wet cake ingredients (egg, applesauce, stevia, oil) to the dry ingredients, adding the oil last, just before blending.
4. Blend with an electric mixer.
5. Press the cake into a greased 8x8 inch dish.
6. Bake the cake for 12 minutes.
7. While the cake is baking, puree all of the lemon cream ingredients, adding the oil last just before blending.
8. When the cake has finished baking, add the lemon cream, then put it back in the oven for another 12 minutes.
9. Let it cool, then refrigerate.

http://www.thespunkycoconut.com/2013/11/lemon-cream-danish/