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Quirky Cooking

Lemon Yoghurt Cake (Grain Free)

QuirkyJo by QuirkyJo
May 29, 2018
in Baking, Cakes, Dairy Free, Desserts, Easter, Eggs, Favourites, Featured, Fruit, GAPS, Gluten Free, Grain Free, Naturally Sweetened, Paleo, Thermomix, Wholefood
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Quirky Cooking Lemon Yoghurt Cake (Grain Free)

Who doesn’t love a tangy, moist, lemon cake, with sticky lemon syrup drizzled over and cream or ice cream on top, and a cup of tea on the side? You guys obviously agree with me, because when I shared this recipe in our newsletter a few months ago it went crazy! Well, good news, here it is on the blog so it’s easier to find now… AND my sister and I played with the recipe and improved on it, so it’s even better now! Woo hoo!! 

Quirky Cooking Lemon Yoghurt Cake (Grain Free)
Cake photos by Tash Marie Little Bit of Thyme

For those who didn’t see the original newsletter recipe, here’s the story behind this cake…

A few months ago my 18 yr old son, Simi, was going for his drivers licence (P plates) test. Everyone told us that it’s practically impossible to pass the test first go (especially for young guys, as the instructors are pretty tough on them), and most of his friends took two or three goes to pass. Simi was feeling very nervous, and saying he was sure he wouldn’t pass… so of course I gave him a bit of a pep talk about not talking himself into failing, doing the very best he can, keeping positive, staying calm… and meanwhile I prayed HARD that he would pass because my GOODNESS I was making a lot of trips to take kids to and from work every day – often six trips in a day!! I was so ready to have some help with all the taxiing.

As he drove off with the instructor I said to my daughter Cassia, “Let’s make lemon cake and homemade ice cream while he’s gone!” Because I figured if Simi passed the test we could celebrate with cake and ice cream, and if he didn’t pass we could console ourselves with cake and ice cream. Win win!! 😀 (Although I didn’t know if the cake would actually work, as it was a new experiment…)

Quirky Cooking lemon cake and ice cream
Checking if the ice cream is ok. Yep, it’s awesome. 😀 Ice cream recipe is in Life-Changing Food

Thankfully, not only did the cake work BEAUTIFULLY, but Simi also passed his test!! FIRST GO!!!! Do you know how happy that made me??? (If you have kids you are constantly driving everywhere, you will understand the joy of having an extra driver in the family!)

Quirky Cooking Jo and Simi
He passed his test!!!!!!

So this is our celebration cake. We recommend serving it with homemade ice cream (there’s a dairy free recipe in Life-Changing Food) with friends, family and neighbours – because in my opinion, that’s the best way to eat cake! But it’s delicious on its’ own too, with a quiet cuppa in a cozy corner. We hope you enjoy. 

Quirky Cooking Lemon Yoghurt Cake (Grain Free)

Tips for best results…

  • Check your scales: Baking requires much more exact measurements than say a soup or a casserole – make sure your scales are working properly before you begin.
  • Oven: Every oven is different, so we recommend you keep an eye on the cake as it cooks, as you may need to tweak the cooking time to suit your oven. We use a Falcon Australia oven, on the fan-forced setting. If you know your oven cooks a bit slow, change temp to 180C, and cook until lightly browned on edges and top (see photos below), then cover with foil/lid and cook until skewer inserted in the centre comes out clean and the cake is firm when pressed gently in the centre. If you find after it’s cooled that it’s still a bit too moist, just pop it in the fridge and leave overnight – it will firm up as it gets cold.
  • Texture: Nut meal cakes are not the same texture as a fluffy, white wheat flour cake – they are denser and moister, and are better cooked a day ahead as they will firm up as they cool. Don’t be discouraged if it falls a little as it cools – that’s also quite usual with grain free cakes. It will still taste amazing!
  • Ingredients: Blanched almond meal is preferable to whole almond meal in this recipe as you’ll get a lighter result, although whole almond meal may work. If you use sunflower seed meal instead you’ll find the cake will turn a funny green colour, just so you know… which is why we didn’t. 🙂 (I think it would be heavier texture too.) I haven’t tried it with egg substitutes, I think it would end up too dense – but you could maybe halve the recipe and use chia ‘eggs’ plus a little baking powder, and cook in muffin cups.
  • GAPS: This cake is suitable for Full GAPS, or if you leave the bicarb soda out it’s ok for Stage 4… it would probably be best to cook as cupcakes if not using the bicarb soda.
  • Cupcakes: The recipe is PERFECT for cupcakes! Fill cupcake papers to 3/4 full and cook at 180C for about 20 mins, or until done. No need for a water bath. They freeze beautifully too!

Quirky Cooking Lemon Yoghurt Cake (Grain Free)

Lemon Yoghurt Cake (Grain Free)
2018-05-29 07:21:24
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Cake
  1. butter or coconut oil for greasing tin
  2. 3 large (60g) eggs
  3. 100g honey (or pure maple syrup)
  4. zest of 2 lemons (finely zested)
  5. 70g lemon juice
  6. 300g blanched almond meal
  7. ½ tsp bicarb soda
  8. 280g Greek yoghurt (or thick coconut yoghurt for dairy free)
  9. 120g extra virgin olive oil
Syrup
  1. 70g lemon juice
  2. 60g honey (or pure maple syrup)
  3. 2 Tbsp water
  4. zest of 1 lemon (finely zested, or sliced thinly with sharp knife)
Also need
  1. 20cm round cake tin (not spring form or it will leak!)
  2. baking paper
  3. a large, high-sided baking dish*
Thermomix Method
Cake
  1. Preheat oven to 170C. Line the base of a 20cm cake tin with baking paper, and grease the sides with butter or coconut oil.
  2. Place eggs and honey into TM bowl, insert butterfly whisk, and mix 4 mins/speed 4.
  3. Add lemon zest and lemon juice and mix another 2 mins/speed 4. Remove butterfly.
  4. Add almond meal, bicarb soda, yoghurt and olive oil to bowl, and mix 20 sec/speed 4.
  5. Pour batter into the lined cake tin and place it into the baking dish.
  6. Pull the centre rack halfway out of your preheated oven and carefully place the baking dish on it. Using a kettle, pour very hot water carefully into the baking dish until the water reaches halfway up the sides of the cake tin. Gently slide the oven rack back into place, taking extra care not to slosh the water around.
  7. Bake for 45 mins, or until lightly browned on top.
  8. Gently slide oven rack out and carefully cover cake with foil (not touching cake) or a pot lid. Slide rack slowly back in, and cook another 25-30 mins, or until a skewer inserted into the centre of the cake comes out clean. (It will be slightly moist inside, but the top and sides of the cake should be golden brown and firm to touch.)
  9. Remove cake from oven and leave covered while preparing syrup.
Syrup
  1. Place lemon juice, honey or maple syrup, and water into a clean TM bowl and cook 5 mins/Varoma/speed 2.
  2. Poke holes all over cake with a thin metal skewer and pour half the hot syrup over the cake. Wait until it sinks in, then pour over the remaining syrup. Cover cake and allow to sit and cool for 30 mins.
  3. Run a butter knife around the side of the tin to loosen cake. Release from pan.
  4. Decorate cake with zest. Slice and serve with cream or yoghurt.
Conventional Method
Cake
  1. Follow step 1 as above.
  2. Whisk eggs and honey with an electric mixer until fluffy, then add lemon zest and juice and whisk another couple of minutes.
  3. Add almond meal, bicarb soda, yoghurt and olive oil to bowl, and mix until smooth.
  4. Pour batter into the lined cake tin and place it into the baking dish. Continue as above.
Syrup
  1. Place lemon juice, honey or maple syrup, and water into a small saucepan and simmer over low heat for 5 mins. Continue as above.
Notes
  1. * For ample water circulation, the baking dish should be wide enough to leave a 2-4cm edge around the cake tin, and the sides should be high enough to hold about 4cm of water.
By Jo Whitton
Quirky Cooking https://www.quirkycooking.com.au/
Tags: almondsbakingcakesdairy freedessertseggsGluten FreeGrain FreeNaturally SweetenedpaleoThermomixwholefood
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Comments 78

  1. Jillian says:
    4 years ago

    Sounds yummy! Can’t wait to try this recipe.

    It helps so much when your children can drive themselves around, both of my children now have licences.

    Reply
    • QuirkyJo says:
      4 years ago

      Yes, it makes life so much easier!! Enjoy the recipe Jillian! 🙂 xx

      Reply
  2. Denise McIntosh says:
    4 years ago

    Sounds wonderful & i just have to make this

    Reply
    • QuirkyJo says:
      4 years ago

      Let us know what you think when you make it Denise! 🙂

      Reply
  3. Nat says:
    4 years ago

    Hubby wants to know, can we substitute the yoghurt?
    He doesn’t do yoghurt anything!

    Reply
    • QuirkyJo says:
      4 years ago

      You could try sour cream though we haven’t tested it with that. 🙂

      Reply
  4. Felicity says:
    4 years ago

    Thanks for the recipe Jo!
    I tried it with sunflower seed meal and coconut yoghurt but texture seems a little too soft even with a little extra baking time. Was nicer served chilled in the fridge. Let me know if you have any suggestions for fixes??
    Thank you 😊

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Felicity! 🙂 Sounds like the recipe could have used even a little more baking time. Was the top very brown? xx

      Reply
  5. nabila says:
    4 years ago

    what is 300 gram in cup form Jo

    Reply
    • QuirkyJo says:
      4 years ago

      According to Mr Google it’s approx 2.5 cups (assuming you’re talking about the almond meal?) 🙂

      Reply
  6. Gail says:
    4 years ago

    How much bicarb? It’s missing in the recipe and I am halfway through making it 😂

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Gail! The recipe says 1/2 tsp of bicarb soda. 🙂

      Reply
  7. Marisa says:
    4 years ago

    Could the olive oil be replaced with butter/ghee or macadamia oil?

    Reply
    • QuirkyJo says:
      4 years ago

      Yes, for sure! 🙂

      Reply
  8. Jacqueline says:
    4 years ago

    Hi Jo, may be a silly question, but what is bleached almond meal? Do you just measure out the almond meal and soak in cold water then drain off?

    Reply
    • Jacqueline says:
      4 years ago

      *Blanched

      Reply
    • QuirkyJo says:
      4 years ago

      Hi Jacqueline! Blanched almond meal means the skin has been removed from the almonds before making into the almond meal. It is pale in colour (not brown). If making your own blanched almond meal, you would need to buy blanched whole almonds (skin removed). 🙂

      Reply
      • Joyce says:
        2 years ago

        Hi is it possible I can use plain flour instead of almond meal?

        Reply
        • Quirky Cooking Team says:
          1 year ago

          Hi Joyce. Nope, I don’t plain flour would work in this recipe. I would definitely stick with almond meal:-). x

          Reply
  9. Rebecca B says:
    4 years ago

    Oh wow I am inspired, will try to make this tomorrow.

    Reply
    • QuirkyJo says:
      4 years ago

      Let us know how you go! 🙂

      Reply
  10. Leanne says:
    4 years ago

    Can you please tell me what I can use instead of almond meal?
    At the moment I can only eat Pecans or Walnuts.
    Also, no wheat, barley or buckwheat.
    I’m really looking forward to making something a bit delectable – a treat I can look forward to.

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Leanne! 🙂 We haven’t tested this recipe with any other nut meal besides almond. Using other nuts milled to nut meal may work but the cake may end up slightly heavier (and darker in colour) with more texture as almond meal is very light and has the almond skins removed. This cake is super decadent and yummy if you’d like to give it a try: https://www.quirkycooking.com.au/2011/05/flourless-chocolate-espresso-cake/

      Reply
  11. Sharon O'Dwyer says:
    4 years ago

    Hi can you freeze this and would you have to freeze it before adding the syrup🤔

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Sharon! Yes, you certainly can…after the syrup is fine. 🙂

      Reply
  12. Michelle says:
    4 years ago

    My cake cracked during the first part in the oven….any tips for what to do next time to prevent this?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Michelle! It may have cracked from the heat of the oven (ie it rose too quickly). Perhaps reduce the oven temp a little next time. 🙂

      Reply
  13. Skye says:
    4 years ago

    Hi Jo, do you think this would cook (steam) in the varoma ok? Or would it be too harsh on the cake? 40 mins or so?!?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Skye, that’s a good question! Hmmm…it may work but it would probably take quite a long time as the cake is quite high in the pan. You would need to keep steaming it and checking with a skewer. Might work better as small individual cakes. xx

      Reply
  14. Leanne says:
    4 years ago

    I love this recipe but my son in law is on an carb free diet. What is the carbs stats for this recipe

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Leanne, glad you love the cake! 🙂 We don’t do carb or calorie calculations on our recipes so you would need to find a carb calculator online and type in the ingredients to work it out. xx

      Reply
    • Kerrie says:
      3 years ago

      Hi Leanne

      I am keto and have worked it all out.
      If you divide the cake into 20 or make it like a tray bake with 20 squares:
      – 185 kcals per piece
      – 16g Fat
      – 10g Protein
      – 2g Net Carbs

      Reply
  15. Justine says:
    4 years ago

    Hello, made this yesterday and the taste is lovely but it’s very ‘wet’. Do you have any tips on why that might be?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Justine! 🙂 This cake should be very moist anyway as it is cooked in a water bath and has a syrup poured over, but if it is very wet, it may just need more cooking time. xx

      Reply
      • Michelle Warren says:
        2 years ago

        Hi, this cake is amazing!! I made it in cupcakes, I’m just wondering when it says 60g of eggs. What is one egg weights 60g do I stick with that or add three eggs? Thanks for the recipe!! Also just wondering where to store them in the fridge or out?

        Reply
        • Quirky Cooking Team says:
          2 years ago

          Hi Michelle. Thank you so much:-). Yes, I do recommend using 3 x 60g eggs in this recipe as using very large eggs (weighting over 60g) could result in the cake being too moist and using very small eggs, on the other hand, could result in cake being too dry I’m afraid. So a rough-60 g weight for each egg would be ideal. Best stored in a fridge or freezer. Enjoy:-).

          Reply
  16. Laura granger says:
    4 years ago

    How do I make blanched almond meal? Can you buy it?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Laura! You can make blanched almond meal by milling blanched (skinless) whole almonds. Or, you can buy it in the shops (it should be pale, not brown, in colour). 🙂

      Reply
  17. Naomi says:
    4 years ago

    Hi, just wondering if you think this would work in a square or rectangle cake tin? Wanting to make it for my sons birthday cake and have it in the shape of a leggo brick!

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Naomi! 🙂 We haven’t tested the cake in anything other than a round cake tin so we can’t say for sure. Certainly give it a try but check it cooks through in the middle. Let us know how you go. Lego cake sounds wonderful and happy birthday to your son! 🙂 xx

      Reply
  18. Michelle says:
    4 years ago

    I am so looking forward to making this cake on Friday. It looks delicious as much as it sounds.
    Lemon is my favourite ingredient.

    Reply
    • QuirkyJo says:
      4 years ago

      Yay Michelle! Hope you love it! 🙂

      Reply
      • Michellehollings says:
        4 years ago

        I made it today as I couldn’t wait for tomorrow. My top was quite a lot browner so next time I will turn oven down a tad. It still looks fab. I can’t seem to post my pic for you 😎

        Reply
        • QuirkyJo says:
          4 years ago

          Oh wonderful Michelle! 🙂 How did it taste? You can post your pics on the Quirky Cooking page or in the groups on Facebook. xx

          Reply
  19. Dani says:
    4 years ago

    I have just made this to take to a family event tomorrow! I can’t wait to try it!!!!! It smells so good. I’m always so nervous serving something to others that I have never made before, but being dairy free I like to try new deserts always and it pays off to take a sweet I can actually eat 😉 It was cooked all the way through but feels very very wet after the syrup so I hope I did ok!!

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Dani! 🙂 How did everyone like the cake? It is quite moist once the syrup is added but certainly should hold it’s shape as per the pic. xx

      Reply
  20. Erica says:
    4 years ago

    Can I sub the yoghurt with my thick kefir? I do a second ferment with lemon peel ( sometimes orange)

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Erica! 🙂 We haven’t tested the recipe with kefir but don’t see why it won’t work. Please give it a go and let us know how it works out. xx

      Reply
      • Alison Pritchard says:
        2 years ago

        Thanks Jo, I was randomly’googling for something to do with my coconut yoghurt ( that was too thick). When I came across your recipe I knew it was one I could trust. I used Monkfruit instead of honey but it looks like it turned out ok..
        test tasting tomorrow 🙂
        Thanks!

        Reply
        • Quirky Cooking Team says:
          2 years ago

          Fantastic. Great to hear:-).

          Reply
    • Karen says:
      4 years ago

      Hi Erica
      I am wondering how you do a second ferment with kefir and add the rind

      Reply
  21. Chirene says:
    4 years ago

    Hi there

    Do you think it would work as muffins? I don’t own a cake tin but this looks so delicious I’d love to try it

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Chirene! Yes, it works perfectly as muffins…check out my Instagram today. 🙂

      Reply
      • Kerryn says:
        4 years ago

        Do you have to use a water bath for muffins?

        Reply
        • QuirkyJo says:
          4 years ago

          Hi Kerryn, no you don’t…this recipe works well as cupcakes/muffins without the need for a water bath. xx

          Reply
  22. viv coffey says:
    4 years ago

    JO this looks delicious but substitute for the almond flour and the eggs? can’t do dairy, so thought coconut yoghurt? anyone have any suggestions. looks so yummy.

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Viv! 🙂 Please see the notes section in between all the pics. If you give it a go with any of these variations, please let us know how it turns out. xx

      Reply
  23. Mell says:
    4 years ago

    OMGoodness….B.E.S.T. C.A.K.E. E.V.E.R!

    Thanks so much Jo. I’ve made this recipe a few times using either lemons & oranges. Both flavours are delicious.

    This is the first grain free cake both my children (9yo + 7yo) have eaten and wanted more.

    Freezes great too!

    Reply
    • QuirkyJo says:
      4 years ago

      Woohoo Mell!! 🙂 Thanks for your feedback…glad you all love this cake! xx

      Reply
  24. Anne Kendrick says:
    4 years ago

    Hi Jo this sounds wonderful! I am egg free so have a question, how do I replace the eggs with chia “eggs”? I am new to this 🙂

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Anne! 🙂 To make chia eggs you combine 1 tbsp chia with 2.5-3 tbsp water, per egg. In this recipe, you would need to halve the amount of ingredients and make as muffins though we haven’t tried this yet so can’t say for sure how well it would work out. If you give a try, let us know how you go! xx

      Reply
  25. Joel says:
    4 years ago

    Hi Jo,

    Made this cake recently and it was a delight! My family really enjoyed it. Loved the refreshing zesty punch of the syrup and moist texture of the cake. Served warm, we found it paired really nicely with a ginger variation of your dairy free ice-cream from LCF actually. Thank you for sharing!

    Reply
    • QuirkyJo says:
      4 years ago

      Oh YUM Joel!! Glad you all enjoyed it and it sounds wonderful with ginger ice cream! 🙂 xx

      Reply
  26. Sandi says:
    4 years ago

    I was halfway through making cake and realised I only had half the amount of almond meal 😩. I had a packet of tigernut flour and added the other 150 gm of that and omg amazing.

    Reply
    • QuirkyJo says:
      4 years ago

      Oh yay Sandi! So glad it worked out! 🙂

      Reply
  27. Annique says:
    4 years ago

    Can I use kultured Wellness fermented yoghurt in this recipe

    Reply
    • QuirkyJo says:
      4 years ago

      I don’t see why not! 🙂

      Reply
  28. Annique says:
    4 years ago

    Should I store this cake in the fridge overnight before serving the next day?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Annique! 🙂 That’s completely up to you but some do find they prefer it cold. Either way, store in an airtight container. xx

      Reply
  29. Louise says:
    4 years ago

    Hi Jo. Could you substitute rice malt syrup for the honey?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Louise! 🙂 We didn’t test it with rice malt syrup but I can’t see why it wouldn’t work. xx

      Reply
  30. Littleone says:
    4 years ago

    How do we do the water bath with cupcakes? Would love a cupcake instructions set for non bakers like me 🙂 lol

    Reply
    • QuirkyJo says:
      4 months ago

      No need to do a water bath with the cupcakes, just bake as usual in the oven! The water bath is only for the cake method, as the large amount of batter in the tin means it needs slow-cooking with steam so that it doesn’t burn on top.

      Reply
  31. Nina says:
    3 years ago

    Hi Jo, I’d like to make this for a family dinner coming up, and we will be travelling a few hours to get there. So I’m thinking of making it in advance. Can I freeze the cake before or after adding the lemon syrup? Also, how would you recommend serving the cake after its been frozen – once its at room temperature or warmed up slightly in the oven? Thanks a bunch x

    Reply
    • QuirkyJo says:
      3 years ago

      Bake the cake and freeze it, when you’re ready to serve it, warm it up and drizzle over the syrup.

      Reply
  32. Prime Medic says:
    2 years ago

    I read your post very impressed and received important information of this kind. I am very interested in going back to your blog for more information.

    Reply
  33. Michelle Warren says:
    2 years ago

    Hi, this cake is amazing!! I made it in cupcakes, I’m just wondering when it says 60g of eggs. What is one egg weights 60g do I stick with that or add three eggs? Thanks for the recipe!! Also just wondering where to store them in the fridge or out?

    Reply
    • Quirky Cooking Team says:
      2 years ago

      Hi Michelle. I recommend using 3x60g eggs simply because if you end up using very large eggs (with weight more than 60g)it could result in your cake being too moist and, using very small eggs on the other hand, could make your cake too dry. So a rough weight of 60g per each egg would be ideal:-). Best stored in a fridge or freezer:-). Enjoy

      Reply

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Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed. 

Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY  on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)

[Photo by @cookrepublic for Life-Changing Food]

*Note: The Life-Changing Food cookbook has just sold out and we are waiting for the next print run to arrive, but you can buy the app which has the same recipes as the book - search “Life-Changing Food” in your App Store!

http://bit.ly/QCnews

#eatseasonally #weekendbaking
{Herb & Cheese Fatayer} I promised to share how we {Herb & Cheese Fatayer} I promised to share how we made these little cheesy-eggy grain-free pastries, so here you go!

- Make a batch of Grain-Free Dough (recipe in Life-Changing Food, or buy the pastry premade from Primal Alternative, or you can use the Almond Meal Pastry on my blog)
- Mix together 300-400g quark (or mashed feta) and 4-5 eggs (whisked)
- Roughly chop some flat-leaf parsley, chives and mint (and finely chopped onion if you like), add zest of 1 lemon and mix through egg mixture, then season with salt and pepper
- flatten a circle of dough in your hands (about 10cm diameter and about 5mm thick) and shape into fatayer (like a little boat), then set onto lined baking trays
- fill fatayer with egg mixture
- bake in 200C oven for 15-20 mins or until pastry is browned and mixture has set firm

I keep these in the fridge/freezer and warm them up for a quick breakfast or lunch!

#grainfree #pastry #glutenfreepastry #glutenfree #lunch #snack #cheese #quark #eggs #herbs #baking #quirkycooking
Thank a farmer for your next meal! ❤️ (Also, S Thank a farmer for your next meal! ❤️ (Also, Simi can do his own washing today 😂😂)

(Simi works on an organic farm and often brings home goodies like these beautiful daikon radish, which we fermented with chilli and garlic! So good - they stay quite crisp and make a great condiment to serve with dinner.)

#ilovewhereilive #athertontablelands #farnorthqueensland #fnqlife #countrylife #muddy #organic #farmer #thankafarmerforyournextmeal #garden #daikonradish #fermentedfoods #fermentedradish
Yesterday I shared my Monday cooking videos in my Yesterday I shared my Monday cooking videos in my stories (let me know if you missed them and want me to re-share), and one of the questions I had afterwards was this one ⬆️ - “Can you share ‘What we ate this week’ day in the life style? And what is made fresh, prepared ahead, and from the freezer”. 

Why not, I said! So I’ve been taking photos of my food even more than usual 😂 like a photographic food diary, and it’s sometimes boring and sometimes delicious and sometimes weird, but you’re welcome to follow along if you like!! 😁

Today’s “day on a plate” in pictures: 

Breakfast: herb & cheese fatayer (grain-free pastry from Life-Changing Food filled with a mixture of quark, eggs, herbs and lemon zest - will share recipe in another post) - made yesterday and stored in fridge/freezer, heated in grill and eaten on the run with coffee 😁

Lunch: savoury mince from Simple, Healing Food (made yesterday, with a lot of cabbage added because we needed to use it 😄), fermented daikon radish (grown on the organic farm where Simi works), and Camembert cheese (made at a local dairy)

Snacks: Peanut butter chocolate fudge 😁 recipe on the blog ❤️ (and tea)

Dinner: Broccoli & cauliflower bake (from Simple, Healing Food except with cheese on top rather than macadamia “cheese” - prepared yesterday, stored in fridge then baked in oven tonight), steak & veggies - kids had fish instead of steak … I made lots as the leftovers are for work lunches tomorrow 😊

Before bed: probably another cuppa tbh but last night was beet kvass - I don’t think I’ll do that again right before bed though, it was a bit too strong before bed 😄

I don’t know if any of this will be at all helpful, but I guess it will show that I’m not always perfect and I don’t always stick to my meal plan and my food isn’t always “instagrammable” 😄 and that’s ok! 🤗 

PS My meal plan for the week is at the end - links are in my newsletter sent out on Monday. ❤️

#cooking #dayinaplate #quirkycooking #meals #quirkymeals #jowhitton #whatimeating #currentlyeating #food #keepingitreal #glutenfree #grainfree #wholefood #mealplan #usewhatyouhave #reducefoodwaste
I had so much work planned to do today, but at 6am I had so much work planned to do today, but at 6am I decided it was much more important to drive down the mountain and spend the day eating good food and drinking amazing local coffee with our dear friends visiting from Melbourne. 😍❤️ Have you heard of the 5 years rule? In 5 years time, no one is going to remember the housework didn’t get done today, the newsletter didn’t get written, the washing didn’t get put away, or the dinner was very basic. But we WILL remember this beautiful day spent with family and friends. ❤️ 

[Photos taken at @guyalacafe (YUM!! Just sayin’) and @rustysmarkets 🥥, Cairns]

#whatsreallyimportant #the5yearrule #friends #family #goodfood #bestcoffeeintown #timeout #catchup #connection #community #love #cafe #guyalacafe #rustysmarket #cairns #cairnslife #farnorthqueensland 

@just_acountrygal_ @natashacincotta @laudy.cincotta @isaacjwhitton @simeonwhitton
Did you know you can get my cookbooks at your loca Did you know you can get my cookbooks at your local Source Bulk Foods store? 🎉🎉🎉

@thesourceerina NEW COOKBOOK just landed - “Simple, Healing Food”, the fabulous latest book from Jo Whitton of Quirky Cooking fame.
.
The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
🌱Fuss-free meals suitable for a wide variety of dietary challenges, including dairy free, egg free, nut free, nightshade free, GAPS and low FODMAPS
🌱Ideas for healthy snacks and treats
🌱Nutrition advice for improving gut health, from nutritionist Elyse Comerford
🌱Tips to help you discover the joy and simplicity of cooking with whole foods.
.
Simple, Healing Food is for everyone who wants to cook and eat their way to better gut health.
.
With our 20% off storewide sale on till Sunday, it’s a fantastic time to add this one to your collection, or put it aside for someone special. Shop the sale online for delivery or click and collect, link in bio. 
.
📷 @thesourceerina

#cookbooks #quirkycooking #wholefood #glutenfree #grainfree #recipes #thermomix #stovetop #oven #slowcooker #realfood #familymeals #jowhitton #sourcebulkfoods
Did you see my latest podcast video? 😃 “Cooki Did you see my latest podcast video? 😃 “Cooking with Seasonal Produce - 2 Winter Meals You’ll Love!” 

From this… to this! 😍

On this live, 1 hour video I made:

- Gypsy Stew (with chicory leaves, bok choy, tomatoes, Spanish onions, Russian garlic, a red chilli, lemon juice, chicken stock & chicken breast, ghee, salt & pepper - forgot the flat-leaf parsley 🙄)

- Beef & Cabbage Soup (with brown onion, Russian garlic, tomatoes, carrots, cabbage, zucchini, fresh parsley & oregano, thyme, sage, tomato paste, red wine vinegar, honey, salt, pepper, chicken stock and just 300g beef mince for a meal that feeds 6-8 adults!)

- Pumpkin, Cauliflower & Leek Mash (made with the above plus coconut cream, ghee, salt & pepper), to serve dolloped into the Beef & Cabbage Soup

- Herb-Roasted Chicken (with the chicken pieces from making the stock)

I fed 8 people last night (the kids & their friends plus Simi twice 🤣) and they licked their bowls clean! 😁 (Practically!) And there were plenty of leftovers for work lunches and dinners today. 🎉🎉

LINK IN BIO to watch video! Recipes in Life-Changing Food and Simple, Healing Food cookbooks. ❤️

https://youtu.be/28q5Qqor1qg

#quirkycooking #quirkycookingchats #cookingvideo #cookingpodcast #podcast #dinnerideas #seasonalproduce #inseason #winterveggies #wintermeals #familymeals #glutenfree #grainfree #wholefood #eattherainbow #gaps #paleo #justeatrealfood #supportyourfarmers #organic #organicveggies #athertontablelands #fnqlife #cairnslife #farnorthqueensland #australia #fnqfood #food
Want to hang out and cook with me this afternoon? Want to hang out and cook with me this afternoon? 😃 In my last podcast video I showed how I meal plan to use up the produce I have on hand and reduce food waste. Today I’m going to go live at 4pm (AEST) and show what I’m making for dinner with some seasonal produce I picked up today at my local organic farmer’s co-op! 

If you miss the live, you can watch later on my Quirky Cooking YouTube channel. 🤗

#livevideo #cooking #seasonalproduce #usewhatyouhave #produce #seasonal #local #dinner #mealplanning #familymeals #wholefood #glutenfree #grainfree #delicious #nourishingfood #healingfood #athertontablelands #farnorthqueensland #australia #inseason
This is the kind of message I LOVE getting!! It’ This is the kind of message I LOVE getting!! It’s small changes like these - learning to use what you have, working out a simple meal plan, getting some meal prep done ahead of a busy week - all make a huge difference to feeling motivated, organised and less overwhelmed. And there’s the added bonus of saving money and reducing food waste. 🎉🎉 Win win!!

Watch this video on my Quirky Cooking YouTube channel, or listen via your podcast app. 🤗

#mealplan #planahead #fridgeorganization #fridgeforaging ##organised #meals #moneysavers #reducefoodwaste #useitup #savemoney #wasteless #freshproduce #eatwell #spendless #food #cooking #quirkycooking #jowhitton #quirkycookingchats #cookingvideos #podcast #australianfoodie #farnorthqueensland #fnqfood
Far North Queensland winter evenings be like… 😂😂😂 (It’s getting down to 9C tonight and we’re feeling the cold!) 🤣🤣🤣

#fnqlife #fnqwinter #winter #athertontablelands #farnorthqueensland #Australia #myboys #chattime #wishwehadafireplace 😁
Exciting news!! @elysenutritionist and I are hosti Exciting news!! @elysenutritionist and I are hosting an ‘Open Fire Feast’ at @thebarnretreat on July 28th! 🎉🎉 It’s like a half day, outdoor feast + gut health retreat, with amazing chefs @pipsplate, and @walfoster of @naturalicecreamaustralia!! 😍🎉🎉 

We will be savouring every mouthful of locally-sourced produce as we watch the food being prepared over the open fire, with multiple courses culminating in a gourmet, cultured-ice cream dessert. 

@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

Photos by @jesskearney_ and @ellibyrne 📷 

#firefeast #fire #feast #event #guthealth #healingfood #realfood #wholefood #nourishing #healthy #outdoors #outdoordinner #openfirecooking #byronbay #northernrivers #thebarnretreat #miniretreat #halfdayretreat #quirkycooking #jowhitton #elysecomerford #nutritionist #pipsumbak #pipsplate #walfoster #naturalicecreamaustralia
So, did you see my latest podcast video showing ho So, did you see my latest podcast video showing how I meal plan to use up the produce I have on hand each week? 😃🍋🥒🥑🥕🍌🥦 Here’s my lunch today, with some of the produce & ideas shown in the video… 

- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

- a cheat’s version of pickled beetroot (boiled, sliced, drizzled with apple cider vinegar and stored in the fridge for up to a couple of weeks)

- smoky baba ghanouj on the side (I had SO many eggplants & my sister made this with some of them) - recipe in Life-Changing Food

- homemade sauerkraut (I always have jars of kraut & fermented veggies in the fridge - such a great way to preserve an abundance of veggies, & so good for your gut!!) - recipes in Simple, Healing Food

An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

#lunch #wholefood #justeatrealfood #useitup #reducefoodwaste #reducewaste #cooking #veggies #locallygrown #seasonal #eatseasonal #localfood #fnqfood #pesticidefree #csa #communitysupportedagriculture #simplefood #foodismedicine #quirkycooking #jowhitton #recipes #moneysaver #mealplan
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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