Lemon Olive Oil Cake + Cashew Frosting

A deliciously zesty lemon and olive oil cake, topped with a creamy cashew frosting. This cake is sure to impress your guests at your next summer gathering.

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ingredients:

1 cup spelt flour 

1/2 cup almond flour 

2 tsp baking powder 

Pinch of sea salt 

3 free range eggs 

3/4 cup coconut sugar 

1/2 cup olive oil  

Zest one lemon 

1 tsp vanilla bean paste 

cashew frosting:

1 1/2 cups raw cashews, soaked for at least 4 hours then drained 

1/2 cup coconut cream, refrigerated 

1/3 cup pure maple syrup 

3 tbsp coconut oil 

Juice and zest of 1/2 lemon 

2 tsp vanilla bean paste 

Pinch of sea salt 

Edible flowers, rose petals, berries or freeze dried fruit to garnish.  

method:

1. Preheat oven to 180 degrees, fan forced. Grease and line a small round cake tin.  2. In a small bowl, mix together the spelt flour, almond flour, baking powder and salt.  3. Add the eggs and sugar to the bowl of a stand mixer. Use the paddle attachment on a high speed to beat for 5 minutes or until pale and frothy. Add the olive oil, lemon zest and vanilla, mixing for a further 30  seconds on low speed. 

2. Gently fold the dry ingredients into the wet ingredients. Mix by hand using a spatula or wooden spoon  until just combined. Pour batter into the prepared cake tin.  

3. Bake for 25-30 minutes or until a skewer comes out clean when placed into the centre of the cake.  Remove from oven and allow cake to cool. 

4. To make the cashew frosting, add all ingredients to a high speed blender or food processor. Blitz until  smooth, periodically stopping the blender and scraping down the sides.  

5. To assemble cake, dollop frosting in the centre of the cake and use the back of a spoon to gently move it  to the outer edges. Add toppings of your choice and serve. Enjoy!  

notes:

The cake will last (without frosting) wrapped tightly in the fridge for up to 1 week. Frosted cake will last for up  to 4 days in an airtight container in the fridge. Extra frosting will last for up to 6 days in an airtight container in  the fridge. If you do not have a stand mixer, a handheld mixer will work just as well. To make this cake gluten  free, sub the plain flour for a gluten free blend. To speed up the cashew soaking process, you can soak cashews in boiling water for one hour.