Lemon & raspberry tea cake


4 organic eggs

125 ml (½ cup) pure maple syrup

125 ml (½ cup) extra virgin olive oil

juice and zest from 1 large lemon

1 teaspoon vanilla extract

350 g almond meal (almond flour)

60 g besan (chickpea) flour

2 teaspoons gluten-free baking powder

125 g (4 oz) raspberries (or any berry you fancy)


Preheat your oven to 160°C (320°F) fan-forced.

Whip eggs and honey in a mixing bowl until pale and creamy.

Combine olive oil, lemon zest and juice and vanilla.

Fold in the almond meal, besan flour, baking powder and the whipped eggs.

Pour batter into a 25 cm (10 inch) lined baking tin.

Bake for 35 minutes, then cool to room temperature before eating.

Serve with coconut yoghurt and a hot cup of tea.