1teaspoonorange extract , or 2 teaspoons rose water
Prevent your screen from going dark
Preheat oven to 360 degrees F/ 180 degrees C. Line a 7 inch/ 18 cm cake pan with a circle of baking paper.
In a bowl combine flour, and baking powder. Mix well and set aside.
In a large mixing bowl beat the eggs and the coconut sugar with an electric mixer for 2-3 minutes, until foamy. Add oil and lemon zest (or extract) and beat for few seconds, until combined. Add the cream and beat again shortly.
Gradually add the dry ingredients, mixing gently with a rubber spatula until absorbed.
Transfer the batter to the prepared pan. Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool until room temperature, before assembling it.
In a large mixing bowl beat together all ingredients until smooth and fluffy.
Remove the cake from the pan by running carefully a small knife around its edges and then inverting it on a plate.
Cut the cake horizontally into two equal layers, using a long serrated knife.
Place one layer on a serving plate and spread on top about ⅓ of the frosting.
Cover with the second layer (make sure you are placing on top the bottom of the cake to make it even).
Spread the frosting on top and all around using an offset spatula or a butter knife.
Decorate with lemon or orange slices / zest or edible rose petals.
You can also use a mix of whole grain and white spelt flour to make the cake base.
Instead of heavy cream you can use sour cream. Buttermilk could be an option as well, if you don’t have cream.
Brown sugar works as well, instead of coconut sugar, however the cake won’t be as healthy any more.
If you are not very experienced at cutting cake layers, refrigerate the base for 2-3 hours before cutting and assembling it.