Lemon and blueberry frosting cake
By VicentaLakin
Recipe Recommendations
- two-grain wheat flour 1 cup
- almond powder 1/2 cup
- baking soda 1/2 teaspoon
- baking powder 1 teaspoon
- almond milk 1/4 cup
- soy-milk yogurt 1 tablespoon
- coconut oil 1 tablespoon
- coconut sugar 4 tablespoons
- lemon juice 1/2 tablespoon
- lemon peel half a
- bread crumbs appropriate amount
- coconut sugar 1 cup
- Fresh date palm 5-6 a
- blueberry powder 1-2 tablespoon
- kiwifruit one
- sweet and sour
- other
- several hours
- simple
Steps for Lemon and blueberry frosting cake
1
Preheat the oven to 175°C. A small rectangular cake model (approximately 22 cm x 14 cm) with coconut oil and bread crumbs, or a line of grills。2
Put all dry food into a big bowl and mix it evenly。3
Mixing wet and dry foods does not require excessive mixing。4
The paste is poured into the cake can, baked in the oven for about 30 minutes, or until the cake is dried with a knife。5
When the cake is put in the oven, the frost is prepared to mix coconut cream with dates and blueberry powder. Put it in the fridge。6
Keep the cake cake mold 10-15 minutes until cooling。7
Make sure that the cake and frost are completely cooled before the frosting on the cake (the frosting is sticky, not fluid). Select the preferred fruit for the assembly。8
The cake is best eaten on the day it is made, but if it is in a sealed container, it can be stored in the fridge for overnight feeding。