Luscious Lemon Cake

Lemon Cake

• 1 can Chantal Organics Cannellini Beans
• 225g caster sugar
• 4 eggs
• 2 lemons, zest + juice
• 150ml milk or plant-based milk of choice
• 225g Chantal Organics White Flour (option: use half Chantal Organics White Spelt Flour)
• 3 tsp baking powder
• 50g additional caster sugar

Strawberry Cream Cheese Frosting

• 125g cream cheese or vegan cream cheese
• 65g butter or dairy-free alternative
• 50g fresh or frozen strawberries
• 1 Tbsp lemon juice
• 750g icing sugar

Decorations (optional)

• Fresh strawberries to decorate
• Freeze dried strawberries
• Lemon zest

1. Preheat the oven to 180ºC fan bake, and line a 20 x 30cm rectangular cake pan.
2. Drain and rinse beans then place in food processor with sugar. Blend until smooth.
3. Add the eggs and blend until just combined.
4. Add the lemon zest and milk and blend to combine.
5. Lastly add the flour and baking powder and blend until just combined. Scrape down sides to ensure all flour is mixed in.
6. Pour mix into prepared pan, place in centre of oven and bake for 20 minutes or until a skewer comes out clean. Remove from oven and place on rack to cool.
7. Combine lemon juice with extra sugar to make a syrup. Spike top of cake with sharp knife and spoon over lemon syrup.
8. While cake is cooling make the frosting by placing all the ingredients into a food processor and blending until smooth. Adjust to desired consistency by either adding more lemon juice to thin, or more icing sugar to thicken.
9. When cake is fully cool, spread over frosting and decorate with fresh strawberries, freeze dried strawberry dust and lemon zest.

Chantal Organics