This cake is made with real ingredients and as a result each of the flavours can be tasted when enjoying this cake. The fresh banana, lemon juice, lemon zest, organic shredded coconut and poppy seeds give this cake a lovely balance and depth of flavour which is extremely satisfying. When making this cake l used the base recipe that l have for all of my Paleo cakes and l was heading in the direction of a banana or lemon cake, when the idea came to combine them. I couldn’t resist adding poppy seeds as they go so well with lemon, and l adore coconut and the flavour is already in the cake from the organic coconut oil.

Place all of the dry ingredients  into a bowl and mix with a spoon:

2 cups of almond meal

1/4 cup of organic coconut flour

1/2 cup poppy seeds

1/2 cup organic shredded coconut

1 teaspoon bicarbonate of soda

 Place all of the wet ingredients into another bowl and mix gently until combined:

6 free range eggs

1/4 cup organic coconut oil gently melted

1/4 cup raw organic honey gently melted (organic honey is fine).

2 large bananas mashed with a fork

Lemon zest and juice. I used 4 small lemons but you could use 2 large ones. Grate the zest into the mix and add the lemon juice.

Pour the wet ingredients into the bowl containing the dry ingredients and mix gently but thoroughly with a spoon.

Place the mix into a greased and lined loaf pan and cook in a 180 degree celsius oven until golden. Use your own visuals and experience with your oven to determine if your cake is cooked and when done gently turn onto a cake rack.

I have tried this cake warm, just out of the oven and cold the next day. The banana flavour is more intense in the cake when hot and l preferred it cold the next day for that reason. It is quite a dense cake and held together very well. You could ice it with your favourite mix if desired but l just left it plain as there was so much flavour already and it is a very moist cake.

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