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Olive Oil Lemon Sponge Cake With Dairy-free Custard (low Gluten, No Wheat, Low Sugar, Dairy-free, Wholegrain)
EYE CANDY POPPER21Ingredients
45Minutes
180Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 lemon (organic, MUST be organic since we eat the skin in this recipe, and washed, zested, you can use the small side of a cheese grater if you don't have a zester, and then squeezed to have 6 Tbsp of lemon juice, you might need another lemon)
- 3 Tbsp. organic orange juice (freshly squeezed)
- 1/4 cup cane sugar (organic blond)
- 2 eggs (large organic free-range, at room temperature)
- 2 Tbsp. extra-virgin olive oil (organic)
- 2 Tbsp. rice milk (or almond milk)
- 1/2 tsp. pure vanilla extract (organic)
- 5 free range eggs (large organic, at room temperature)
- 1/4 cup cane sugar (organic unbleached)
- 1/2 lemon (organic, washed and zested)
- 2 Tbsp. fresh squeezed lemon juice
- 1/2 tsp. vanilla extract (pure organic)
- 1 cup spelt flour (whole, ideally stone-ground, sifted until almost nothing left in sieve, to add air and remove some of the larger pieces, but keep most of the fibre)
- 1/4 cup extra-virgin olive oil
- 1/2 vegan butter (organic spread)
- 1/2 bag icing sugar (organic)
- 1 tsp. pure vanilla extract
- 1/2 lemon zest (organic)
- 3 Tbsp. fresh squeezed lemon juice (organic)
- 1/8 tsp. turmeric powder (organic, a few pinches)
- 1/2 cup fresh raspberries (organic, optional, but highly recommended as it really enhances the cake)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium50mg2% |
| Potassium105mg3% |
| Protein5g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber1g4% |
| Sugars11g |
| Vitamin A4% |
| Vitamin C35% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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