Lemon & Yoghurt cake

This recipe is so simple to whip up and is dense and filling thanks to its vital healthy fats and protein, as well as providing vitamin E, vitamin C, magnesium and antioxidants. Perfect for afternoon tea! She's gluten-free, Refined sugar free and packed with protein for sustained energy 💪💪💪

Ingredients:
~3 cups almond flour. I'm one of those smug thermomix cult members so I made my own out of activated almonds. Try making your own too! Just whizz the heck out of your almonds in the food processor. Homemade almond flour brings an even richer nuttier flavour
~3 tsp baking powder
~1/2 tsp sea salt
~1 cup full fat natural yoghurt. My favourite is Jalna biodynamic natural
~1/2 cup 100% maple syrup or honey
~1 Tbsp vanilla paste
~3 pastured organic eggs
~1/4 cup coconut oil
~zest of 1 lemon plus extra to decorate
~juice of half a lemon

Icing: Full fat natural yoghurt with a tablespoon or 2 of honey, and lemon zest mixed through

Method:
Preheat oven to 160 degrees celcius. In a big bowl, mix almond flour, baking powder and salt. In a seperate bowl, whisk your eggs, yoghurt, honey (or maple), melted but not hot coconut oil (or else you'll cook your eggs!)vanilla and lemon juice and zest. Make a well in the centre of your dry ingredients, then fold the wet ingredients into the dry, mixing well! Once completely combined, pour into a lined cake or loaf tin. Bake that baby for 45 minutes or until lightly browned and a skewer or sharp knife goes in and out cleanly. Leave to cool in the tin for ten minutes, turn out onto a plate, allow to cool completely, then ice with yoghurt icing 😍😍😍