Makes 1 x 20cm 4 layer cake


For the cake:
2 jars ATT Almond Curd with Vanilla & Maple Syrup
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

For the meringue:
1 cup chickpea liquid (aquafaba), drained from canned chickpeas
1 cup raw sugar
3/4 tsp cream of tartar

Meyer lemon syrup:
1 cup Meyer lemon juice
1 cup raw sugar


To make the Meyer lemon syrup, boil the lemon juice and sugar together until the mixture has reduced by 1/3. Cool.

Pre-heat oven to 180C. Prepare 4 x 20cm springform cake tins.

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.

Divide the cake batter equally between 4 x 20cm oiled and lined spring form baking tins. Bake for 35-40 minutes, or until a cake skewer comes out clean.

To make the meringue icing, drain the chickpea liquid into a very clean, dry bowl of a stand mixer. Add the sugar and cream of tartar. Using the balloon whisk attachment, whisk the mixture on low for exactly 2 minutes. This will give the sugar a chance to dissolve into the aquafaba. Then turn the setting to medium speed and continue mixing for another 2 minutes. And finally turn the speed all the way up to high and whisk for 6 minutes. You cannot over beat aquafaba in the same way you can egg whites, so if you leave it mixing for longer, that’s fine, just don’t under mix it. The timing is really important to the success of meringue.

Once the cakes are cooked and cooled, to assemble, place one layer of cake on a cake plate. Using a cake skewer, pierce a series of holes in the cake and pour a small amount of lemon syrup across the top, allowing the syrup to permeate the cake. Top with a generous amount of meringue, and sandwich with the next layer of cake. Repeat the process of drizzling with syrup, and then add another layer of meringue. Continue until you have reached 4 syrup drenched cake layers and top with a final layer of meringue. If you have a mini kitchen blowtorch, you can use it to toast the layers of meringue icing until golden. Remember it’s not like egg white, so it’s perfectly safe to eat raw. Decorate with fresh almond blossom, or any unsprayed flowers from your garden.