Lemon, Blackberry and Elderflower Cake
FOR THE CAKE
250g ground almonds
200g white spelt flour
1 tsp of bicarb or baking powder
Aquafaba from 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
FOR THE DRIZZLE
Teisseire 0% Sugar Elderflower Squash
Juice of one lemon
FOR THE JAM
2 tbsp of chia seeds
1 tbsp of maple syrup
FOR THE ICING
300g Nush Natural Almond M.lk Spread
Juice of 1 lemon
1 tsp of vanilla paste
3 tbsp of maple syrup
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 at 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, brush with lemon and elderflower mix and leave to cool completely.
In a saucepan, 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 Nush Natural Almond M.lk Spread with 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 in the middle and place the other half on top, cover with your icing and place more blackberries on top to finish.