Grainfree Blondie Cake


Yesterday Mom and I went to that school I’ve been wanting to send Bade next year. The school is literally a few steps from our home so has already conquered my heart. A very nice establishment apparently, offering swimming and ballet courses, and even has a space room with a telescope in it.

Bade is thrilled about “her new school”. She seems so impatient. I cannot wait for Fall to come…she seems so lonely to me. Being an only child sometimes means loneliness – this was never a problem for me as I prefer my own company. But she is very social and friendly and it saddens me to see her so eager.

What I like most about the school is the fact that Bade will be wearing a uniform. Is it not cute ? This will make sure we don’t have fights over clothes each morning. The school also has a doctor and nurse unlike many other schools. I admit this is the actual reason we prefer it. It will be nice for someone to share my responsibility but it doesn’t mean I am ready to leave it all to the nurse.

I will visit the school quite often.

I feel so weird. She is growing up. I wish the time could slow down just a little bit.

As for the recipe, it is inspired from this link.

I have to tell you, this cake is something else. You have to try it.



Grainfree Blondie Cake


Prep Time: 20 min

Cook Time: 45 min

Serves: 6 medium slices



For the Cake

50 gr (around 2/3 su cup)  unsweetened shredded coconut

80 gr (1 cup) hazelnut meal *

2 medium (55 gr/per egg) egg whites

3 – 4 tbspns date syrup or honey

1/4 tspn baking soda

Juice of 1 lemon

Peel of 2 lemons

For the Sauce

1 medium (55 gr/egg) egg yolk

Juice of 1 medium lemon

2 tbpsns (40 gr) honey

40 gr butter or coconut oil (8 melted tbspns)


1-Set the oven to 150C.**

2-Mix coconut, hazelnut meal, egg white, date syrup, lemon juice, lemon peel and baking soda in a deep bowl.

3-Pour the batter in a preferably 8cmx8cm square parchment covered mold until golden for 45 minutes. Remove, cool.

4-Mix melted butter, egg yolk and lemon juice to prepare the sauce. Blend in low eat until it begins to thicken.  Turn off the heat, add honey and mix until homogeneous.

5-Slice the cake, pour the sauce on top and serve.



*I have used slightly roasted and peeled hazelnuts.

**Baking time will shorten if you use muffin molds.

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