Method

Preheat the oven to 170°C fan

Cream together the cashew butter, yog, and sugar until you have a fluffy paste

Stir through the vanilla

Add all the flours, baking powder, protein powder and salt and mix well until it starts to form a batter

Add water accordingly, until you have a cake batter – you want the cake batter to remain thick, as the flours won’t absorb much liquid – I used about 40ml.

Bake for 40-50 mins or until risen and spongey when you press it

Spike all over with a toothpick, then set aside for a minute and mix the drizzle ingredients together

Mix the yog for the drizzle with water until a drizzly consistency. Sprinkle the drizzle over the cake evenly and set aside until the drizzle soaks in slightly – takes 5-10 minutes.

Take the cake out of the tin, spread the yog over and top with rind

Serve immediately or keep in the fridge in an airtight container for up to 5 days.