Lovely Lemon Cake!


lemon cake

Thanks to Susan Jane White and her latest book “The Virtuous Tart” for this delicious recipe. It makes up 16 servings and I love the idea of adding in the turmeric to give it that bit of glow.

It’s dairy free, gluten free, sugar free and still tastes fab. I love that it’s so easy to make, you just pop everything in a blender and that’s it!

The sweetness comes from the honey and the recipe works out at about 1 teaspoon of honey per serving. Honey counts towards added sugar and don’t forget that the maximum amount of added sugar a day recommended by the World Health Organisation is 6 teaspoons a day. So it’s perfect to have as a treat, just watch those portion sizes!

3 cups (300g) ground almonds (found in baking section of supermarket or you can ground your own by popping whole almonds into a blender)
4 eggs
Juice of 1 large unwaxed lemon
6 tablespoons of coconut oil
Up to 3 tablespoons of raw honey
1 teaspoon baking powder
1 teaspoon ground turmeric
1/4 teaspoon of himalayan salt

For the drizzle:
Juice of 1 lemon
Approx 2 tablespoons of raw honey


  1. Preheat oven to 170C/150C fan or 340F. Line a 20cm x 20cm square brownie tin with non-stick paper.
  2. Blend everything in a food processor or electric blender.
  3. Pour into the tin and bake for 22-25 minutes, removing it from the oven before it browns. Leave to cool in the tin.
  4. Then gently warm the lemon juice with the honey in a small saucepan. Pour over your cake while still warm. Pierce the cake with a fork to let the drizzle dressing soak in and taste!