rosemary citrus cake recipe | Jessica Cox

Ingredients

• 2 tablespoons rosemary, very finely chopped
• 2 tablespoons grated lemon zest
• 3/4 cup rapadura sugar
• 12 tablespoons coconut oil
• 3 tablespoons flaxseed meal & 9 tablespoons water
• 1/2 teaspoon almond extract
• 2 1/4 cup of gluten flour (see method)
• 1 tablespoon psyllium
• 4 teaspoons baking powder
• 1 teaspoon cream tartar
• 1 teaspoon bicarb soda
• 1 cup coconut cream
• 6 egg yolks (yolks washed if egg white intolerant)
• zest of half a lemon
• 1/2 cup lemon juice
• 10 tablespoons rapadura sugar
• 8 tablespoons coconut oil
• 275 grams dairy free cream cheese ( I used soy cream cheese, you could use regular cream cheese if dairy tolerant or cashew cream cheese or goats curd)
• 1/2 cup coconut oil
• 1/4 cup maple syrup or honey
• 1 tablespoon finely chopped rosemary
• 1/2 cup rapadura sugar
• 1 tablespoon lemon juice