Winter Weekend Treat
This sticky citrus cake is a lovely nourishing treat on a cold winter’s day. This cake is full of wonderful vitamins and minerals such as vitamin E, C, magnesium and plant-based calcium.
The fantastical glow comes from a spice called turmeric which is has an important anti-inflammatory function.
We use ground almonds in place of flour to enhance this cake’s nutritional points.
Ingredients for Lemon Drizzle Cake:
6 tablespoons of honey (90ml)
6 tablespoons cold pressed coconut oil (90ml)
1 teaspoon ground turmeric
300g ground almonds
Zest of 1 large lemon
1 teaspoon baking powder
½ teaspoon unrefined salt
For the drizzle:
Juice of 1- 2 lemons
4-6 tablespoons of honey
- Preheat oven to 170 Celsius. 180 Celsius is a little too hot and will brown the cake. Line an 8×8 tin or pyrex dish with non-stick paper or lightly grease it with margarine.
- Blend all of the ingredients (for the lemon drizzle cake) in a food processor or electric blender. That’s it!
- Pour into your prepped tin and bake for 22-25 minutes, removing before it browns in the oven. Leave to cool in the tin.
- Now for the drizzle!. Squeeze lemon juice into a frying pan on a low heat.