About the Recipe
A treat to share at a picnic or family gathering easy to transport.
Ingredients
Cake:
1 c. Almond Flour
½ c. Pecans, halves
5 Tbsp. Coconut Flour
½ c. Coconut Oil, melted
¼ c. Maple Syrup
6 Eggs, separated
2 tsp. Lemon Juice
1 Tbsp. Vanilla Extract
1 tsp. Rum Extract
1/8 tsp. + ¼ tsp. Baking Soda
Cinnamon Mixture:
1 c. Cake Batter, prepared
1 Tbsp. Maple Syrup
1 Tbsp. Cinnamon
½ tsp. Rum Extract
¼ c. Raisins, chopped
¼ c. Pecans, chopped
Preparation
Place ½ c. Pecans in a food processor, beat until small chunks
Add Almond Flour, Coconut Flour and Baking Soda mix well
Move Flours from the food processor to a bowl
Using a mixer beat in wet ingredients, Coconut Oil, Maple Syrup, Lemon Juice, Vanilla Extract and Egg Yolks
Beat Egg Whites to stiff peak
Fold Egg Whites into Cake mixture, reserve 1 cup of this mixture
Pour remainder into a parchment paper covered 9 x 13 pan
Mix together Cinnamon Mixture
Pour Cinnamon Mixture in a zig zag way on the top of the 9X13 cake
Take a knife and stir the Cinnamon Mixture in a little
Bake at 350 for 25 minutes
Use toothpick to check doneness