Скачать или смотреть How to reutilise LEMON SCRAPS for your kitchen

Today we'll learn how to turn ordinary lemon scraps into essential oils, hydrosol and a delicious lemon cake! I'll show you how to transform ordinary lemon scraps into extraordinary creations through the basic of distillation and essential oil extraction, while having fun with some zero waste cooking!

As a chef passionate about sustainable practices, I'm excited to guide you through these easy recipes and methods and to share with you my natural remedies and lifestyle!

If you're new here, know that this channel isn't just about cooking – but there always gonna be flavour!

00:00 Zero Waste Lemons
00:38 Essential Oils Equipment
01:23 Theory of Essential Oils
02:02 How to Assemble the Distiller
02:48 Vegan Lemon Cake
03:45 Oil and Hydrosol Extraction and Uses
05:02 Finishing Touches Vegan Lemon Cake

Vegan Lemon Cake with Blitzed Lemon Pulp

Ingredients
250 grams all-purpose flour
200 grams coconut sugar
1 tsp (about 5 grams) baking soda
1/2 tsp (about 2.5 grams) salt
240 grams blitzed lemon pulp (from your leftover lemons), preferably semi frozen
80 ml extra virgin olive oil
240 ml water
30 ml apple cider vinegar
Zest of 1 lemon (optional, for extra lemon flavor, not that you need it)
5 ml vanilla extract

Glaze (Optional)
120 grams powdered sugar
30-45 ml lemon juice
1tsp turmeric, spirulina and hibiscus

Instructions
Preheat Oven and Prepare Pan: Preheat your oven to 175°C. Grease a baking tray

Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.

Wet Ingredients: In another bowl, combine the blitzed lemon pulp, oil, water, apple cider vinegar, lemon zest (if using), and vanilla extract.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Bake the Cake: Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the Glaze (Optional): Mix the powdered sugar with lemon juice to create a thick but pourable glaze. Adjust the consistency with more lemon juice or powdered sugar if necessary.

Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top.

Serve: Slice and serve your delicious vegan lemon cake!

This recipe is a great way to use lemon pulp, adding a delightful lemon flavor and moist texture to your cake. Enjoy your baking!

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London, UK