This cake has been made on repeat in our house over the last year - a huge thank you to Melissa Hemsley (the Hemsley books are one of my most loved and most used recipe books that we own!) for sharing this recipe for free on your Substack here. Melissa creates such delicious, healthy recipes and this cake is incredible. I have made it with oranges + lemons, and also just with lemons (as a sort of lemon drizzle cake).
It is made with almond flour and whole food ingredients, and is naturally gluten free. It is so moist and also because it has a glaze (instead of frosting), it travels fairly well too. I add 2tbsp maple syrup to the glaze mixture (I find it is slightly less sweet without it, which just depends on your tastebuds) and I decorate ours with dried edible flowers - similar here.
