When lemons are in season it's time to make lemon cake! This recipe makes a dense, satifsying, tangy cake which is then topped with a light lemon mousse. Add berries or other seasonal fruit to make it extra nutrient dense and delicious.
INGREDIENTS
Cake:
½ cup buckwheat flour
½ cup brown rice flour
1 cup almond meal
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup maple syrup
½ cup soy yoghurt
½ - 1 cup soy milk
1 lemon, zest and juice
1 tsp psyllium husk powder
Lemon mousse:
300g firm silken tofu*
⅓ cup maple syrup
1 lemon, zest and juice
METHOD
Preheat the oven to 170 degrees C. Line the bottom of a 20cm spring-form pan with baking paper.
Remove the silken tofu from the package and allow the block to sit on paper towel to remove excess moisture. This will create a thicker mousse.
Mix the dry cake ingredients in a large bowl. In a separate jug, mix the maple syrup, yoghurt, soy milk, lemon zest and juice and psyllium husk powder. Add this to the dry ingredients and stir to combine.
Pour the cake batter into the cake tin and bake for 25 minutes until cooked.
Meanwhile make the lemon mousse by blending the silken tofu, maple syrup and lemon zest and juice. Set aside.
Remove the cake from the oven and allow to cool completely. Serve with lashings of the lemon mousse and extra lemon zest.
*Firm silken tofu makes a lovely creamy mousse. If you can't find this, a firm set tofu will work fine. It will make a much thicker mousse so you may need to thin with a dash of soy milk. Silken tofu will make a lighter mousse.
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