Lemon & Cashew Cream Sponge Cake | The Source Bulk Foods
Lemon & Cashew Cream Sponge Cake: gluten-free & Cash and sugar-free. Try this recipe today for a burst of sunshine on your plate!
Keywords
- Lemon & Cashew Cream Sponge Cake
Ingredients
- 125mL Extra Virgin Olive Oil
- 480mL natural yoghurt of choice
- 8 tbs lemon juice
- 2 tbs lemon zest
- 90mL Australian Honey
- 2 tsp vanilla powder
- Pinch Fine Celtic Salt
- 250g Natural Almond Meal
- 250g Gluten Free Plain Flour
- 4 ½ tsp Gluten Free Baking Powder
- ½ tsp Bicarb Soda
- 300g Raw Organic Cashews , soaked overnight
- 125mL lemon juice
- 1 tbs lemon zest
- 125mL coconut milk
- 60mL Organic Coconut Oil , melted
- 60mL Australian Honey
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