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20 • minutes
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24
difficulty icon
Easy

Luscious Lemon Cake

5/5 (2)

Ingredients

  • Lemon Cake
  • tick1 can Chantal Organics Cannellini Beans
  • tick225g caster sugar
  • tick4 eggs
  • tick2 lemons, zest + juice
  • tick150ml milk, or plant-based milk if preferred
  • tick225g Chantal Organics White or Spelt Flour
  • tick3 tsp baking powder
  • tick50g caster sugar extra
  • Strawberry Cream Cheese Frosting
  • tick125g cream cheese or vegan cream cheese
  • tick65g butter or dairy-free alternative
  • tick50g fresh or frozen strawberries
  • tick1 Tbsp lemon juice
  • tick750g icing sugar
  • Decorations (optional)
  • tickFresh strawberries to decorate
  • tickFreeze dried strawberries
  • tickLemon zest

instructions

  • Step 1.

    Preheat the oven to 180ºC fan bake, and line a 20 x 30cm rectangular cake pan.

  • Step 2.

    Drain and rinse beans then place in food processor with sugar. Blend until smooth.

  • Step 3.

    Add the eggs and blend until just combined.

  • Step 4.

    Add the lemon zest and milk and blend to combine.

  • Step 5.

    Lastly add the flour and baking powder and blend until just combined. Scrape down sides to ensure all flour is mixed in.

  • Step 6.

    Pour mix into prepared pan, place in centre of oven and bake for 20 minutes or until a skewer comes out clean. Remove from oven and place on rack to cool.

  • Step 7.

    Combine lemon juice with extra sugar to make a syrup. Spike top of cake with sharp knife and spoon over lemon syrup.

  • Step 8.

    While cake is cooling make the frosting by placing all the ingredients into a food processor and blending until smooth. Adjust to desired consistency by either adding more lemon juice to thin, or more icing sugar to thicken.

  • Step 9.

    When cake is fully cool, spread over frosting and decorate with fresh strawberries, freeze dried strawberry dust and lemon zest.

Chantal Organics Products used

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White Spelt Flour
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White Flour
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Cannellini Beans

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