Anna Jones’ Lemon Cake with a Seasonal Floral Twist

For the Cake – Serves 12

250g plain flour, plus 80g for the streusel topping

20g porridge oats

250g plus 2 tablespoons golden caster sugar

zest of 4 unwaxed lemons

200g unsalted butter at room temperature, plus 70g cold unsalted butter and a little extra for the tin

80g ground almonds

11⁄2 teaspoons baking powder

1 teaspoon bicarbonate of soda

1⁄2 teaspoon sea salt

3 large organic eggs

1 teaspoon pure vanilla extract

250g natural yoghurt

100g lemon curd

Creme friache or whipped cream to serve (we picked whipped cream)

Make the streusel topping

Put 80g plain flour, 20g porridge oats, 2 tablespoons of caster sugar and a pinch of sea salt into a bowl and mix well. Add the zest of 1 unwaxed lemon, then add 70g of cold unsalted butter. Use your fingers to rub the butter into the flour like a crumble mixture until large sticky clumps have formed. This is your streusel.

Preheat the oven and line your tin

Preheat the oven to 180°C/160°C fan. Grease a 23cm cake tin with butter, then line with baking paper.

Mix the dry ingredients

Put 250g plain flour, 80g ground almonds, 11⁄2 teaspoons baking powder and 1 teaspoon bicarbonate of soda into a mixing bowl with 1⁄2 teaspoon sea salt and mix with a whisk until there are no lumps.

Cream the butter and sugar

In a stand mixer with the paddle attachment, or in another mixing bowl with an electric hand whisk or wooden spoon, cream 200g unsalted butter and 250g golden caster sugar until pale and fluffy. This will take about 3–4 minutes in a stand mixer and longer by hand.

Add the eggs

Scrape down the bowl and add 3 large organic or free-range eggs one at a time, mixing on a low speed until each one is incorporated, then mix in 1 teaspoon pure vanilla extract, the zest of another unwaxed lemon, and 250g natural yoghurt or oat yoghurt.

Add the dry ingredients

Add the dry ingredients to the batter in the mixing bowl and mix until just combined. This is a very forgiving cake, but minimal mixing will make it as light as possible.

Put the batter into the cake tin and add the lemon curd

Scrape the batter into the prepared tin and level it gently with a spatula then spoon over 100g good-quality lemon curd in little patches and use your spoon to swirl it in a little. Scatter the streusel topping evenly to the very edges of the cake; don’t pile it into the middle or it will sink.

Clean as you go with Homecourt

Homecourt was created by Courteney Cox in the belief that the household products we use each day should not only look and smell beautiful, but also should be safe for people, pets, and the planet. As a new addition to Reve, Homecourt is one of our favourite ways to clean and fragrance the home, especially while baking since the brand is non-toxic and their ingredients are plant-derived!

Bake the cake

Bake for 1 hour, or until a skewer inserted into the middle of the cake comes out clean. Cover the top of the cake with foil if it looks like it’s browning too fast. Allow to cool for 15 minutes in the tin, then remove from the tin and leave to cool completely on a wire rack. Serve with some crème fraîche or whipped cream rippled with a little lemon curd.

The Reve Touch

Add in an array of freshly picked or bought edible flowers. We used nasturtium flowers, radish flowers, rocket flowers, thyme flowers, calendula / marigold flowers, and rosemary flowers.

Anna is one of our favourite plant based chefs and has provided so much inspiration for the team on vegetarian cooking. Find her lovely podcast episode with us HERE and her site with loads of free recipes HERE!