This moist and spongy lemon cake is prepared with fragrant rosemary and flavourful olive oil, then topped with a tangy lemon curd spread.
We made it vegan, gluten-free, and refined sugar-free to give you a healthier dessert with five times fewer fats and sugars than the classic one.
Technically, lemons are berries, and a single tree can give 500 pounds of lemons per year.
Soak the flaxseeds in water for 10 minutes or until they form a gel-like mixture. Meanwhile, in a food processor, blitz the oats into flour and blend the bananas into a creamy mash.
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In a mixing bowl, combine oat flour, almond meal, starch, and baking powder and add a pinch of salt. Next, incorporate the "flax-egg", mashed bananas, oil, milk, zest and juice of the lemon, and dried rosemary.
Mix well into a smooth cake batter.
Transfer the batter into a 20cm (8 inches) cake tin and bake the cake for 55 minutes at 150°C (300°F).
Leave the cake to cool down and then top it with lemon curd. Finally, garnish with fresh rosemary sprigs and extra lemon zest.
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