Lemon Lava Cakes

This morning, after picking up my American friends at Paris CDG airport... I decided to experience Valerie Cupillard French author and organic food consultant's new recipe: a lemon lava cake. I founded this recipe interesting not only because of its 100% organic ingredients but also because it uses the rice flour which is good if you are gluten free...
This is it !
Courtesy of Valerie Cupillard



 INGREDIENTS (10 serving)
2 eggs 
80g agave syrup
60g blanched almond purée
70ml squeezed lemon juice (5 organic lemons)
25g  almond powder
40f rice flour

 DIRECTIONS
Preheat the oven to 240°F (120°C).
Squeeze the lemons to get the fresh juice and keep the shells for baking the cake. Cut a part of the bottom to make it balanced. If the lemons have a thick white membrane inside, remove it for ganishing the shells with the batter.

 Separate the egg whites to the yolks. Combine the yolks with the agave syrup and whisk to whitten. Add the almond purée. The purée must be at room temperature and combine it to make it more liquid. Add the lemon juice with the pulp. Stir to combine.
Whisk the egg whites until stiff. 
Sift the almond powder and add it to the mixture. Incorporate the egg whites delicately.

 Fill halves of lemons to the edges with the batter. Bake for about 12 minutes at 240°F (120°C).
Taste if warm with  a drop of lemon flavored agave syrup. You make this syrup in combining 50ml agave syrup with 2 drops of organic lemon essential oil.

 It seems our dessert is now ready. We will enjoy it for lunch accompanied by a glass of organic Breton cider...


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