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Lemon and Elderflower Cake with Chai Spice Biscuits
CUPFUL OF KALE33Ingredients
7Hours
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Ingredients
US|METRIC
3 SERVINGS
- 960 grams self raising flour
- 3 tsp. baking powder
- 540 grams caster sugar
- 790 mL unsweetened almond milk
- 3 lemons (juice of)
- 2 lemons (zest of)
- 7 Tbsp. elderflower cordial
- 340 mL rapeseed oil
- 1.25 kilograms self raising flour
- 5 1/4 tsp. baking powder
- 700 grams caster sugar
- 1,030 mL almond milk
- 440 mL rapeseed oil
- 4 lemons (juice of)
- 3 lemons (zest of)
- 9 Tbsp. elderflower cordial
- 1 kg vegan butter
- 1.6 kilograms icing sugar
- 1 lemon (Juice and zest of)
- 130 grams vegan butter
- 100 grams light brown sugar
- 100 grams golden syrup
- 100 grams black treacle
- 425 grams plain flour
- 1 1/4 tsp. baking powder
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground all-spice
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 4 Tbsp. icing sugar
- water (• Splash of)
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