Whole Boiled Lemon Cake
Yes, you read that right: we are boiling a whole lemon—skin, pith, and all—and blending it straight into the cake batter. No food waste, intense citrus flavor, and zero gummy texture thanks to a clever 10-minute resting trick.
ingredients
1 large whole lemon — the star of the show. ½ cup of extra virgin olive oil. ½ cup of maple syrup or agave syrup. 2 tbsp of maizena (cornstarch). 1.5 cups of oat flour — or blend 2 cups of whole oats into flour. 2 tsp of baking powder. A pinch of salt.
The prep & Bake
Place your whole lemon in a pot of boiling water and let it cook for 25 minutes until soft.
Transfer the soft, whole lemon straight into a blender along with the olive oil, maple/agave syrup, and maizena. Blend until completely smooth and velvety.
In a mixing bowl, combine the oat flour, baking powder, and a pinch of salt. Pour in the blended lemon mixture and stir well.
Cover the bowl with a towel and let it sit at room temperature for 10 minutes. Do not skip this step—it ensures your oat cake won't turn gummy in the oven!
Preheat your oven to 175°C.
Pour the batter into a lined baking tin and bake for about 40 minutes until golden and cooked through. Let it cool before slicing!