Mother's Day-Lime curd and lavender cake

Traditionally Mother's Day is celebrated on the forth Sunday of Lent.  In times gone by, servants, apprentices and anyone else living away from home would be given a day off to go and see their mothers.  They would usually take their mother a simnel cake but this cake has now become associated with Easter.  Even earlier that that, in Roman times, there was a festival of women called Matronalia in March which is thought to be the reason why we celebrate mother's day in March.  Later it was adopted by the church to encourage people to return to their mother church. 

I am making a sugar-free, vegan Lime curd and lavender cake for Mother's day because lavender reminds me so much of my late mum who often used lavender essential oil.  If you make this cake too, make sure that you use culinary lavender.  

Lime curd and lavender cake
Makes 8-10 slices

You will need
For the lime curd
120ml lime juice
10g stevia
zest 2 limes
60ml almond milk, unsweetened
60ml water
2 tbsp cornflour

Other ingredients
250g dairy free spread + extra for greasng
10g stevia
2 tsp baking powder
2 tbsp culinary lavender
Egg substitute equivalent 2 eggs
250g rice flour

Heat the lime juice, stevia, lime zest, coconut oil and almond milk.  Mix cornflour in water (add a little water at a time to avoid lumps) and heat until the curd thickens.  Leave to cool.

Cream the stevia and the dairy free spread.  Add the egg equivalent, flour, culinary lavender and cooled lime curd.  Mix thoroughly and transfer the mixture to a loaf tin.

Bake at 180 degrees for 40-50 minutes.

Please note-Sugar-free cake do not keep very long so please make the cake as near to Mother's Day as you can.

Janet x

Recipe Copyright © 2016 40plusandalliswell

1 comment:

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    The meaning of this is that you literally kill fat by consuming coconut fats (including coconut milk, coconut cream and coconut oil).

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