Lemon, Blackberry and Elderflower Cake

A spring time cake for you that is moist, fresh and delicious, sandwiched with a blackberry chia jam, drizzled with elderflower and topped with a lemon cream cheese frosting that we hope you will love as much as we do!

Ingredients For the cake

250g ground almonds

200g white spelt flour

1 tsp of bicarb or baking powder

Aquafaba from 1 400g tin of chickpeas

350ml of maple syrup

100ml of almond m*lk

2 tbsp of flaxseed mixed with 5 tbsp of water

rind of one lemon

Ingredients For the Elderflower and Lemon Drizzle

Teisseire 0% Sugar Elderflower Squash

Juice of one lemon

Ingredients For the Blackberry Chia Jam

150g Blackberries

2 tbsp of chia seeds

1 tbsp of maple syrup

Ingredients For the Icing

2 x 150g Natural Cheese Spread

Juice of 1 lemon

1 tsp of vanilla paste

3 tbsp of maple syrup

50g blackberries

Method

In a bowl, combine all the dry ingredients and mix well, before adding the wet ingredients and combining. Pour into two cake tins and bake for 25 minute on 180 degrees. When the cakes have finished, take them out and leave on side to cool, mix together juice of one lemon and elderflower cordial, prick the cakes with a skewer and brush with lemon and elderflower mix and leave to cool completely. In a sauce pan, place blackberries on low heat and cook for ten minutes or so, mashing as they cook, then add chia seeds and maple syrup and mix well, leave for another five minutes until jam has formed, place in bowl and set to the side until you assemble your cake. For the icing, mix two pots of our natural cream cheese spread, available from Ocado. Add the juice of one lemon, vanilla paste, maple syrup and stir well. Add a few blackberries and smash into the frosting. Begin to assemble cake, by layering chia jam into the middle and place the other half on top, cover with cream cheese frosting and place more blackberries on top to finish.