Layered Lemon Tea Cake
This cake is a bright and nourishing dessert that combines zesty flavor with gut-loving ingredients! Made with a blend of almond flour and white rice flour, it’s gluten-free yet rich in nutrients.
The benefit of yoghurt throughout both the cake and glaze introduces some gut-nourishing goodness, with olive oil adding some heart-healthy fats, and the lemon zest and juice brings along a refreshing tang.
Finished with a creamy yoghurt, honey, and cinnamon glaze, this cake strikes the perfect harmony of sweet and sour, making it as nourishing for your gut as it is uplifting for your senses!
Ingredients
CAKE
1 cup almond flour
1 cup white rice flour
¾ cup coconut sugar
½ cup plain yoghurt
½ cup olive oil
3 eggs
1 tbl vanilla essence
Zest of 2 lemons
2 tsp baking powder
½ tsp salt
GLAZE
1 cup plain yoghurt
Juice of 1-2 lemons
1 tbl honey
¼ tsp cinnamon
TIME: 45 mins // SERVES: 6-8 adultsPreheat oven to 170 degrees Celsius (fan-forced). Add a dollop of olive oil to two circular baking pans and grease throughout. Lay out some baking paper and use a pencil to stensil the base and sides of the pan. Cut out baking paper to the drawn size. Then line the baking pans with cut-out baking paper.
Mix together the wet ingredients and whisk until fully combined. In a separate bowl, mix the dry ingredients together. Now gently fold the dry and wet ingredients together until fully combined. Pour the mixture into both pans in an evenly split manner. Gently tap out any bubbles. Place both pans on the middle rack of the oven. Bake for 20-30 minutes, or until golden brown and cooked through.
Remove from oven and allow to cool for at least 30 minutes. Whilst both cake layers are cooling, mix the icing ingredients (except the cinnamon) together in a bowl. Store in the fridge until ready to use.
Once the cakes are ready to layer, choose the flattest cake as the base and you may need to slice off some of the top with a sharp knife. Now layer the top with icing. Then place the flat side of the other cake on top, before adding the rest of the icing on the top. The icing should be thick enough to layer, but loose enough to drip down some of the edging. Then sprinkle the cinnamon over the top, before serving
Enjoy!
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