Directions

To make the batter: Beat the eggs, 1 tablespoon of grated lemon peel, agave syrup and salt for approx. 7 minutes until creamy. Stir in the walnut oil, almond milk and 20 ml lemon juice slowly. Fold in the wholemeal spelt flour, ground almonds and baking powder.

 

Pour the batter into the moulds in the silicone baking tray and bake in a preheated oven at 180°C for approx. 15 minutes. Allow to cool and remove the cakes carefully from the moulds.

 

To make the cream: Beat together the vegetable fat and honey. Stir in the low-fat cream cheese and 30 ml lemon juice. Add 1 tablespoon of grated lemon peel and fold it in. Chill the topping well and then place it in a piping bag with a medium-sized nozzle.

 

Pipe the topping in dollops or swirls onto the cakes. Wash 1 lemon and use a zester to shave off fine strips of lemon peel. Slice the lemon finely.

 

Rinse the raspberries. Place the lemon slices, raspberries, redcurrants and whitecurrants on the cakes and decorate with the mint leaves and lemon zest.

 

Where troubles melt like lemon cake ...

 

Your Dole Team