LEMON CAKE
INGREDIENTS (FOR THE BASE):
1+1/4 cup oat flour
1 cup almond flour
1/4 cup coconut oil
3 tbsp honey or maple syrup
1/2 tsp vanilla extract
INGREDIENTS (FOR THE FILLING):
200ml (a little less than 1 cup) of YOSOY oat milk
200ml coconut milk
1 lemon (peel and juice)
1 pinch of salt
1/3 cup(65gr) cane or brown sugar
2.5 tbsp corn starch
1/2 tbsp agar-agar powder
PREPARATION (STEP BY STEP)
To make the base:
1. Heat the coconut oil and maple syrup in a very gentle bain-marie to make it liquid.
2. Mix with the rest of the ingredients until you have a smooth batter.
3. Grease a mould of about 20cm with coconut oil and fill with the mixture, pressing the base and sides together.
4. Bake for about 15 minutes at 180º , leave to cool and set aside.
To make the filling:
1. Put all the ingredients in a saucepan over a low heat. When it starts to boil, the mixture will begin to thicken, leave for about 10 minutes, stirring constantly.
2. Remove from the heat, remove the lemon peel and leave to cool.
3. Fill the base with the mixture and leave in the fridge to thicken the cream. 4. Before serving, decorate to taste.
