Coconut Blossom mini cakes

Subtly flavoured with caramel, spice and butterscotch notes the whipped lemon and ricotta layer adds a little guilt free creaminess.

Absolutely healthy made with quinoa flour but easily substitute with standard flour sometimes I will and sweetened lightly with coconut blossom sugar which is unrefined, a good source of calcium and iron, and very important in my home has a lower GI value than your typical sugar.


1/4 cup orange blossom sugar or equivalent

5 eggs

vanilla essence

1/2 cup coconut flour

1/2 cup quinoa flour

250g ricotta cheese

3 tbspns organic stevia or 5 tbspns caster sugar


Line a lamington tin with greaseproof paper.

Beat the orange blossom sugar and eggs together until they are creamy and white in consistency.  Slowly add the flour in.  Pour into lamington tin and cook for 15 minutes in moderate oven ( 180 degrees ).

Remove and allow to cool.  Tip the cooked cake upside down and remove paper from the cake.  If your using standard flour it will be required to either cook the cake the day before or place the cake in the fridge for 30 mins.  This will prevent cake from crumbling when your cutting.  Cut the cake in equal sizes.  Tip: Use a previous cut square piece as a guide when cutting the others.

Beat the ricotta and sugar and lemon rind together. Take two pieces of cake and paste some ricotta onto one slice and then cover with another.  Top with more ricotta and sprinkle with coconut, walnuts, cocoa etc.

It was an unusually hot day when I made these, and wanted to have them chilled.  They tasted fantastic cold.



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