Little Book The Infinite Recipe
Make Little Book The Infinite Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Filling
Topping
Method
Base Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine almond flour, coconut sugar, baking powder, and salt. Whisk together until well blended.
- 2
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients bowl. Stir until just combined, being careful not to overmix.
- 4
Prepare Baking Dish
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish. Pour the batter into the prepared dish and spread evenly.
Filling Preparation
- 5
Mix Filling Ingredients
In a medium bowl, beat the softened cream cheese with powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- 6
Layer the Filling
Spoon the cream cheese filling over the base mixture in the baking dish. Use a spatula to spread it evenly.
Baking
- 7
Bake the Dish
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the edges are golden and the center is set.
- 8
Cool Down
Remove from the oven and allow to cool completely in the baking dish before cutting into squares.
Topping Preparation
- 9
Prepare Toppings
Once the dish has cooled, top with fresh berries and garnish with mint leaves. Dust with powdered sugar just before serving.
