Desserts
Lemon Layer Cake
Recipe by Charlotte Roberts
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Cooking method:
Food Processor
- Prep Time: 10 mins
- Total time: 35 mins
- Skill Easy
- Serves 6 people
Lemon Layer Cake
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs
Ingredients
- 4 eggs
- 160ml olive oil
- 240g caster sugar
- 200g GF flour
- 100g ground almonds
- 2 Zest from lemons
- 1 Zest from lime
- 160ml canned coconut milk
- 2 tsp baking powder
- 1/4 tsp bicarb
- Pinch salt
- 2 tbsp freeze dried raspberries
- 6 tbsp non-dairy stick butter
- 350g icing sugar
Cooking mode
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Method
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Step 1
Preheat your oven 2 180c and line 4 18cm loose bottom cake tins with baking paper.
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Step 2
In your Ninja Kitchen food processor, add the olive oil, sugar and coconut milk then pulse to cream together. Crack in the eggs and blend again.
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Step 3
Combine the dry ingredients in a large mixing bowl, then pour over your wet mixture and fold together until well combined.
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Step 4
Split the mixture into two bowls; stirring the zest into one and raspberries into the other.
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Step 5
Now divide the mixture again to fill the 4 tins and pop these into the oven for 20-25 minutes to bake.
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Step 6
Whilst your cakes are cooling, beat your butter until pale and fluffy, then stir in the icing sugar. Frost and sandwich your cooled cakes together and top with delicious fresh berries!
