140g vegan “butter”
250g light brown sugar
200g ground almonds
1 tsp baking powder
Pinch of sea salt
3 tbsp flaxseeds + 6 tbsp water
Pre-heat the oven to 170°C and line a 23cm/9inch cake tin with baking paper.
Put the lemons in a pan of boiling water and reduce to a medium heat. Cover the pan and cook for 45-60 minutes until the lemons are super soft (until a knife cuts through the skin without any force). Drain and leave to cool. Whilst the lemons are cooking, use this time to prepare and set aside all the dry ingredients.
When the lemons have cooled, cut them in half lengthways, remove any pips and blitz into a purée using a food processor. The smell at this point is mouth-watering and takes me right back to toast and lemon curd days with my Granny!
Once the lemons are reduced to a delicious puree and there are very small chunks of rind left, it's time to prepare the flax-egg. Combine the ground flaxseeds with water, stir a little and leave for a few minutes to bind. Meanwhile, add all other ingredients to the processor and blitz. Add the flax-eggs and continue blitzing until the mixture has completely combined. The mix is quite thick so you may have to stop a few times and give it a little helping hand, but there is something very satisfying about seeing it all come together in the blender.
Scrape the mixture into the cake tin and smooth it around with the back of a spoon. It won't be completely flat or even but this is part of it's beauty. Place in the oven for 40 mins until golden brown and once cooled, dust with desiccated coconut and serve with seasonal berries.
Tip: Goes perfectly with coconut maple cream too - heaven!