Fresh & Zesty: Raspberry Lemon Cake for a Delicious Treat

Ingredients

• 140g almond flour
• 40g coconut flour
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 3 large eggs
• 85g pure maple syrup
• 75g freshly squeezed lemon juice
• Zest of 1 large lemon
• 100g fresh raspberries
• 1 tbsp coconut milk from the can, just the top, solid part
• 1 tbsp coconut yoghurt
• 1 tbsp honey
• 1 tbsp freeze-dried raspberries
• 1 tsp lemon zest