ICING -
400g plain soya yogurt
75ml Maple syrup
90ml coconut oil, melted
To make the icing place the yogurt in a clean muslin cloth in a sieve over a bowl, and allow to drain for 8 hours or overnight in the fridge, leaving you with about 200g.
Discard the water and put the yogurt into a bowl and add the maple syrup and melted coconut oil until it emulsifies into a creamy texture, then put in the fridge to chill for 1 hour before icing your cakes.
Raspberry drizzle
200g Raspberries
50 ml of maple syrup
Blend the raspberries and maple together until combined. Pour through a sieve and set aside. Discard the pith leaving you with a silky smooth coulis.
Lemon Cakes
300g ground almonds
100g spelt flour
2 teaspoons baking powder
1 tablespoon of lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract or 1 scraped vanilla pod
300 ml maple syrup
Liquid from 1 can of chickpeas- aquafaba
Whip together your aquafaba until peaks start to form. In a bowl combine the dry ingredients before stirring in the aquafaba, lemon juice, maple syrup and vanilla extract to form a thick batter.
Bake at 180* in 2 lined and oiled 6” tins for 20-25 minutes.
Test by inserting a skewer into the middle. Allow to cool leaving them in the tins for at least 30 mins.
Gently plate them and spread the soy yogurt icing into the middle of one of the cakes and sandwich the other on top. Pour it generously onto the top of the cake and swirl though the raspberry mix. Serve immediately.
*If you are making this in advance hold off on icing it until the last minute as it could go slightly soggy otherwise.
Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.
