Lemon & Almond Bundt Cake


2 Jars ATT Almond Ricotta
1 Cup plant based milk (we used Bonsoy)
4 Meyer Lemons – juice and zest
300g Rapadura sugar (or raw sugar)
150ml Extra virgin olive oil
450g Unbleached spelt flour (or plain flour)
2 tsp Baking soda
1 tsp Baking powder
pinch salt



Pre-heat oven to 180C.
Prepare 1 x 20cm bundt cake tin with oil and a good dusting of flour.
In a stand mixer, blend the jars of almond curd with the soy milk until smooth.
Add the olive oil, sugar, lemon juice and zest.
Mix. Add the flour, baking soda, baking powder and salt. Mix until completely blended into a smooth batter.
Pour the cake batter into the prepared bundt tin.
Bake for 45-50 minutes, or until a cake skewer comes out clean.
Allow the cake to cool in the tin to help it come out easily.
Dust with icing sugar and decorate with fresh flowers of your choice.