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Lemon Yoghurt Cake (Grain Free)
Ingredients
  • Cupcakes: The recipe is PERFECT for cupcakes! Fill cupcake papers to ¾ full and cook at 180C for about 20 mins, or until done. No need for a water bath. They freeze beautifully too!
  • subheading: Cake:
  • butter or coconut oil for greasing tin
  • 3 large (60g) eggs
  • 100g honey (or pure maple syrup)
  • zest of 2 lemons (finely zested)
  • 70g lemon juice
  • 300g blanched almond meal
  • ½ tsp bicarb soda
  • 280g Greek yoghurt (or thick coconut yoghurt for dairy free)
  • 120g extra virgin olive oil
  • subheading: Syrup:
  • 70g lemon juice
  • 60g honey (or pure maple syrup)
  • 2 Tbsp water
  • zest of 1 lemon (finely zested, or sliced thinly with sharp knife)
  • subheading: Also need:
  • 20cm round cake tin (not spring form or it will leak!)
  • baking paper
  • a large, high-sided baking dish*
Steps
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