Moist almond and lemon cream cake – Rachelle Béry

Ingredients

• <strong>Lemon Cream</strong>
• 1/2 cup sugar 105 g
• 2 tbsp cornstarch 30 ml
• 1 pinch turmeric (see Chef’s tip)
• 1/2 cup lemon juice (about 2 to 3 lemons) (see Chef’s tip) 125 ml
• 1/4 cup non-dairy beverage of your choice 60 ml
• 1/4 cup unsalted vegan butter, diced 55 g
• <strong>Almond Cake</strong>
• 2/3 cup non-dairy beverage of your choice 150 ml
• 1 lemon, zest finely grated
• 1 tbsp lemon juice 15 ml
• 1/2 tsp almond extract 2.5 ml
• 2 tbsp ground white chia seeds (see Chef’s tip) 30 ml
• 1/2 cup water 125 ml
• 1 ⅓ cups unbleached all-purpose flour 200 g
• 3/4 cup ground almonds 100 g
• 1 tbsp baking powder 15 ml
• 1/2 tsp salt 2.5 ml
• 1/3 cup unsalted vegan butter, softened 75 g
• 1 cup sugar 210 g
• 1/4 cup sliced almonds 30 g
• Icing sugar, for dusting