This cake has a simple, moist crust filled with a creamy sweet, tart lemon curd and fresh raspberry sauce, topped with just the right amount of crumb topping. It’s paleo, gluten-free, dairy free.
- 3 pastured eggs
- 1/2 cup lemon juice, freshly squeezed (about 3 lemons)
- 1 tablespoon grated lemon zest (organic is best)
- 6 tablespoons raw honey (120 grams)
- 5 tablespoons refined coconut oil, ghee or grass fed butter (70 grams)
- Pinch Celtic sea salt
- 2 cups frozen or fresh raspberries
- 1/4 cup organic maple syrup or raw honey
- 1 1/2 tablespoons lemon juice or water
- 1 tablespoon arrowroot starch
Crust and Crumb Topping
- 1 1/2 cups blanched almond flour (168 grams)
- 1/4 cup + 2 tablespoons coconut flour (42 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 1/4 cup smooth almond butter (64 grams)
- 1/4 cup organic coconut oil refined, softened (52 grams)
- 1/3 cup raw honey or pure maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 tablespoons blanched almond flour, more if needed
- In a medium saucepan, whisk together the eggs, lemon juice and zest, honey and salt using a wire whisk.
- Turn on the heat to medium and add the coconut oil.
- Continue to whisk while cooking for about 30 seconds, until the honey and coconut oil have melted, and all is combined. Keep whisking and turn the heat to med/low.
- Continue to cook and whisk until the mixture is creamy and thickens enough to coat the back of a spoon. (Don’t worry if there are a few lumps).
- Remove from heat, immediately pour the curd through a mesh strainer into a bowl. Since it’s thick use the back of a spoon to help things along through the strainer.
Set the curd aside to cool to room temp while you prepare the raspberry sauce.
- Place raspberries and maple syrup or honey in a small saucepan and turn heat to medium to bring to a boil, stirring.
- In a small bowl, dissolve the arrowroot in the lemon juice or water.
- Once raspberries have broken down, stir in the arrowroot/lemon mixture and continue to cook on med/low heat, simmering for 2-3 minutes or until thickened, set aside to cool.
While lemon curd and raspberry sauce cool, make the crust and crumb topping.
Crust and Crumb Topping
- Preheat your oven to 350 degrees.
- Sift all the dry ingredients into a medium bowl and set aside.
- In a large bowl, cream together the nut butter, coconut oil, honey or maple syrup, lemon juice, and extracts using an electric mixer on low speed.
- Use a spoon or rubber spatula to stir the dry mixture into the wet until a sticky dough forms.
- Line an 9” round cake pan with parchment paper along bottom and sides or grease with coconut oil.*
- Press 2/3 of the chilled dough into the bottom of the pan to form the crust.
- Add 2 tablespoons of almond flour to the remaining dough and mix to get a crumbly texture, add more if it’s not crumbly.
- Chill in the refrigerator while crust pre-bakes.
- Bake bottom crust in the preheated oven for 8-10 mins until set.
- Once done, pour the lemon curd over the crust, then top with raspberry mixture.
- Sprinkle the remaining chilled crumble evenly over the filling.
- Return to the oven and bake 25-30 minutes or until the topping is lightly brown and filling is bubbly.
- Cool on wire rack completely, then chill for 1- 2 hours until set. Cut into slices with sharp knife.
- If you’re removing the cake from the pan: chill for 4 hours, pick the cake out of the pan by holding onto the overlapping parchment paper. Slide the cake off the parchment onto a plate.
- Cut into slices and serve chilled or at room temperature.
Use parchment paper to remove the cake from the pan onto a plate for a pretty presentation. Then cut into slices.
- Category: Dessert, Breakfast, Snack
- Cuisine: Paleo, Gluten Free, Dairy Free
Keywords: raspberry lemon crumb cake