This sticky citrus cake is practically belching with age-defying vitamins like E, C and plant-based calcium.
Its fantastical glow comes from a spice called turmeric, more recently referred to as poor man’s saffron. Turmeric delivers a cargo of anti-inflammatory artillery for squeaky bones and damaged skin. Not bad for a cáca milis.
We use ground almonds in place of flour to bump up this cake’s nutritional points. Almonds are seriously nourishing, so keep a stash of almond butter and medjools dates in the glove compartment. You’ll soon learn to love traffic jams. Better still, a slice of this lemon drizzle cake will have your lips fizzing in the tailback on the M50.
For a cake, it has impressive quantities of that difficult-to-find mineral, magnesium. This mineral is known for its prowess in supporting adrenal function and marriages (helps circulation and PMT). An almond’s stash of vitamin E will also help your body wage war against damaging free radicals. Vitamin E is celebrated as the ‘beauty’ vitamin. Nice one.
Lemon Drizzle Cake:
6 tablespoons light agave or honey (90ml)
6 tablespoons cold pressed macadamia or coconut oil (90ml) or melted ghee
1 teaspoon ground turmeric
300g ground almonds
Zest of 1 large unwaxed lemon
1 teaspoon baking powder
½ teaspoon unrefined salt
For the drizzle:
Juice of 1 large lemon or 2 smallies
3-6 tablespoons light agave or raw honey
Preheat oven to 170 Celsius. 180 Celsius is a little too hot and will brown the cake. Line an 8×8 brownie tin with non-stick paper such as If You Care brand (the best on the market).
Blend everything in a food processor or electric blender. That’s it!
Pour into your prepped tin and bake for 25 minutes, removing before it browns in the oven. Leave to cool in the tin.
Now for the shizzle. Warm the lemon juice with agave or honey. Pour over your cake. A few piercings from a fork will help. Admire your brilliance and let your nostrils samba.
Special thank you to Emine Ali Rushton
for christening the cake with a cracking good name!