Lemon + Raspberry Cake
low FODMAP lemon, almond + courgette cake topped with lemon zest glaze + freeze dried raspberry
2 portions = 2 individual cakes. Arrives frozen, defrost to serve. No cooking required.
One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more
Lemon & Raspberry Cake (88%) [Courgette (32%), Plain White Flour Free From Gluten (21%) [Flour Blend (Rice, Potato, Tapioca, Maize, Buckwheat)], EGGS, Brown Sugar, Extra Virgin Olive Oil, ALMONDS (11%) (TREE NUTS), Psyllium Husk Powder (2%), Lemon Juice (0.7%), Lemon Zest (0.3%), Baking Powder], Topping (12%) [Icing Sugar, Lemon Juice (1.5%), Freeze Dried Raspberries (0.5%), Lemon Zest (0.3%)]
For allergens please see ingredients in bold.
|Typical Values||per 100g||per 86g|
|of which saturates g||2.1||1.9|
|of which sugars g||20||17|
20% of RI
15% of RI
16% of RI
15% of RI
RI = Reference Intake
SOURCE OF FIBRE
SOURCE OF VITAMIN E
SOURCE OF VITAMIN B12 – Energy, Brain, Immunity
SOURCE OF BIOTIN (B7) – Brain, Hair. Skin
SOURCE OF PHOSPHORUS - Bones
38% less sugar **
41% less saturated fat **
** 38% less sugar and 41% less saturated fat than the average gluten free lemon cake
Remove from cake tray while frozen.
DEFROST TO SERVE Defrost at room temperature for 4 hours, or 8 hours in the fridge. Once defrosted do not refreeze. Store in a cool dry place in an airtight container and best consumed within 2 days. Best consumed within 6 months of purchase
Contains egg, almonds
Get in touch if you’d like to know more.
We use tree nuts in almost all our meals.
Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to email@example.com if you’d like to know more.
Keep frozen below -18C and do not refreeze if defrosted.