INGREDIENTS
LEMON CAKE
- 2 ½ cups lightly packed almond flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk yogurt
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- zest of 1 medium lemon
- ¼ cup olive oil + extra to grease pan
SPICED RASPBERRY COULIS
- 1⁄3 cup coconut sugar
- 1 tsp Elemental Alchemy’s Spiced Golden Milk
- 3 tablespoons water
- 1 lb fresh raspberries
INSTRUCTIONS
- Preheat the oven to 350°F.
- In a large bowl, whisk together almond flour, baking powder and kosher salt.
- In a separate bowl, whisk together yogurt, sugar, eggs, vanilla extract, almond extract and lemon zest.
- Add the wet ingredients to the dry and stir to combine.
- Slowly fold in the ¼ cup olive oil.
- Line an 8-inch cake pan with parchment paper and coat lightly with olive oil.
- Transfer the batter to the pan and spread evenly.
- Place on a rack in the middle of your preheated oven and bake for 35 minutes (or until the cake is lightly browned and a toothpick comes out clean).
While the cake is in the oven, prepare the raspberry coulis.
- Combine ingredients in a saucepan and bring to a boil over medium-high heat.
- Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes.
- Top cake with the coulis and enjoy!