- Prep Time
- 15 mins
- Total Time
- 1 h 30 m
- Serves
- 10
Ingredients
- Lemon Cake:
- 1 1/2 cups
- sugar
- 375 mL
- 1/2 cup
- Compliments Balance Unsweetened Applesauce
- 125 mL
- 4
- eggs
- 2 cups
- all-purpose flour
- 500 mL
- 1 tbsp
- baking powder
- 15 mL
- 1/2 tsp
- salt
- 2 mL
- 2/3 cup
- soy or rice beverage
- 150 mL
- 2 tbsp
- finely grated lemon zest
- 30 mL
- 1 tsp
- lemon extract
- 5 mL
- Compote:
- 3 cups
- Compliments Jumbleberry Fruit Blend, thawed
- 750 mL
- 2 tbsp
- icing sugar
- 30 mL
- 1 tbsp
- chopped fresh mint
- 15 mL
- mint sprigs for garnish (optional)
Directions
Step 1
Preheat oven to 350°F (180°C). In a bowl, beat together sugar, applesauce and eggs until well blended. In a separate bowl, sift together flour, baking powder and salt. Gently stir half of the flour mixture into the sugar mixture, then stir in half of the soy milk until just combined; repeat with remaining flour mixture and soy milk. Stir in lemon zest and extract. Spoon batter into lightly greased and floured 9-in. (23 cm) round cake pan. Bake for 45 to 50 min. or until a toothpick inserted into centre of cake comes out clean.
Step 2
Meanwhile, gently stir together fruit blend, icing sugar and mint to combine; refrigerate until needed. Cool cake in pan on rack for 30 min.; carefully unmould onto a cake plate. Serve wedges of cake with generous spoonfuls of compote on the side. Garnish with mint sprigs (if using).
Tip
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Nutrition Facts
- Nutrition Description:
- 1/10 of the recipe
- Calories:
- 280
- Fat:
- 2 g
- Carbs:
- 58 g
- Fibre:
- 2 g
- Cholesterol:
- 75 mg
- Protein:
- 6 g
- Sodium:
- 250 mg
