"Besides the flavour and texture, this Lemon & Almond Cake with Cashew Buttercream is always an absolute hit because of how easy it is to make. The cake is sweetened with only maple syrup which makes extremely low in sugar and the cashew buttercream is rich but not too sweet."
LEMON & ALMOND CAKE WITH CASHEW BUTTERCREAM
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Prep time 35mins
Cook time 25mins
Serves or Makes: 12
Recipe Card
ingredients
- 2 cups white spelt flour
- 1 cup almond meal
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup lemon juice
- zest from 1 lemon
- 1/2 cup coconut yogurt
- 1/4 cup olive oil
- 1 cup maple syrup
- 1 1/2 cups soaked cashews
- 1/4 cup melted coconut oil
- 3 tbsp maple syrup
- 1/2 tsp vanilla paste
- juice of half a lemon
- 1 cup frozen blueberries
- 2 tbsp chia seeds
- 2 tbsp water
Method
Step 1
Preheat a fan forced oven to 180 degrees and line two 7 inch cake tins with baking paper.
Step 2
Sift the flour, baking powder, and baking soda into a bowl and add the almond meal and salt.
Step 3
In a separate bowl add your lemon juice, lemon zest, coconut yogurt, olive oil and maple syrup. Mix well until combined (the mixture will be a little lumpy because of the coconut yogurt)
Step 4
Add the wet mixture to the dry and fold through until a batter forms. The mixture should be light and airy. Place equally into your cake tins and cook for 25 minutes. Remove the cakes from the tins and leave to cool before frosting.
Step 5
To make the icing – be sure you have soaked your cashews in cold water overnight or in boiling water for 20 minutes.
Step 6
Add your soaked cashews to a high-speed blender and blend until it becomes a paste. Add the remaining ingredients and blend until smooth.
Step 7
To make the blueberry jam – add the blueberries, water and chia seeds to a pot over medium head and cook until the liquid has absorbed. Leave in the fridge to chill.
Step 8
Frost the cooled cakes and add the blueberry jam in-between the layers. Decorate with sliced lemon and edible flowers.