Month: May 2020

Buckwheat Carrot Loaf

Buckwheat Carrot Loaf

This Carrot loaf has become a standard in our home, these days. It is so packed with wholesome goodness and it presents a great way for me to use up the carrot pulp from my carrot juice. This loaf so reminds me of my Grandmother’s…

The Flower Garden of the World  and Sweet Potato Fritter Recipe

The Flower Garden of the World and Sweet Potato Fritter Recipe

In the sky, there is no distinction of east and west; people create distinctions out of their own minds and then believe them to be true. Buddha I took a day trip with a friend of mine many years ago to a tiny village to the…

Lemon Cakeletts

Lemon Cakeletts

It is Sunday or Saturday. Wait no, it’s Monday. The only thing that differentiates one day from the next is the recipes that I create. In terms of days of the week, my reference has now become “the day we made  pancakes,” or “the morning we baked black bread” or “salmon day. I decided a few days ago to flip through the hundreds and hundreds of cookbooks on my shelf. They surround us, and stand proudly in my living room, dining room and spill into the kitchen. I’ve not opened them in ages and recently felt the impulse to do so. Flipping through the pages of those books was like flipping through a film reel through time.  

The film took me all the way back to my childhood, to my 7 or 8 year-old self, holding my Fannie Farmer cookbook dear to my chest at night-time and dreaming about the exciting recipes that I would make over the weekend. That specific cookbook played such a large role in my life, until I was old enough to start purchasing my own. And once I started, there was no holding back.

My favourite recipes were found of those pages notably ruffled with stains,-faint and not-so faint. I shared those stories (well, some of them) with my daughter, as each recipe brought me back a specific moment in time, as if I was still there, with the taste and smell still lingering strongly.

I sat there with my daughter in the mound of books for what seemed like hours that day, bathing in the beautiful memories of food shared, enjoyed and prepared for loved ones; some of whom are no longer in my life, others who are. 

The sun made its way through the large windows in my living room and flooded the kitchen with a glorious light. The light hit the three lemons that were hanging out in the centre island of the kitchen and I decided to make some lemon cake-letts! So said, so done, and they were awesome!


Lemon Cake Recipe

May 1, 2020
: 8 generous servings
: Easy

A very moist, delicate not-too-sweet,very-lemony cake


  • Dry Ingredients
  • 2 cups of oat or spent or all-purpose flour
  • 2 tsp of baking powder
  • 1 tsp of salt
  • 1/4 tsp baking soda
  • 3/4 cup of raw cane sugar, or coconut sugar
  • Wet Ingredients
  • 3/4 cup of milk (I used almond milk)
  • 1/2 cup of yogurt (I used coconut)
  • 1/4 cup of coconut or olive oil
  • 1/4 cup of freshly squeezed lemon juice
  • The zest of 2 large lemons
  • Step 1 Preheat the oven to 350°F/ 175°C
  • Step 2 Prepare the bread pan or cake-let pan.
  • Step 3 Combine all of the dry ingredients into a large bowl .
  • Step 4 Combine the liquid ingredients in a separate bowl
  • Step 5 Put the liquid mixture, slowly into the dry mixture bowl and stir until you have a smooth dough.
  • Step 6 Stir in the lemon zest
  • Step 7 Pour this mixture into the pan
  • Step 8 Place into the oven and bake for between 45 minutes to 55 minutes, or until the top surface has risen slightly and a knife or toothpick inserted comes out clean.
  • Step 9 Once done, you can eat it as is, or lightly dust with powered sugar.