Lemon Cake with elderflower drizzle and berry coulis
100g rice flour
120g almond flour
110ml plant milk
½ lemon, zested and juiced
60ml (4 tablespoons) light oil
100g castor sugar
1 tsp apple cider vinegar
2 teaspoons baking powder
A pinch salt
2 tablespoons elderflower cordial,
½ lemon juice
2 tablespoons caster sugar
250g frozen mixed berries
1 tablespoon sugar
1. Line and grease a 20cm x 20cm square cake tin. Preheat oven to 170C FAN / 180 conventional oven
2. Weigh out the flours and add the zest of the lemon, the baking powder and castor sugar all in one bowl.
3. Add the pinch of salt.
4. Mix the plant based milk in a separate bowl with the lemon juice and apple cider vinegar.
5. Then, add the oil to the milk mixture. Give it a whisk to incorporate the oil and soured milk. This will help give the cake rise when the vinegar reacts with the baking powder.
6. Mix the dry flour ingredients with the wet milk, juice and vinegar plus oil mixture.
7. Pour into a cake tin. Bake for 25-30 minutes
8. Meanwhile, heat up the elderflower and lemon juice and sugar mixture in a small saucepan, until the sugar has dissolved and start to bubble around the edges of the pan. Remove.
9. When the cake is cooked, poke some holes into the cake with a thin kebab stick or small sharp knife and then pour the syrup over the cake while warm – so it drizzles into the cake.
10. Take 250g frozen mixed berries and heat up in a saucepan with 1 tablespoon sugar.
11. When the berries have become soft, whizz them in a food processor until smooth. You should have a pourable berry sauce.