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Level
very easy
Prep Time
15 min
Total Time
90 min
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

Any leftover compote is delicious poured over pancakes or waffles, or used in a yogourt smoothie.

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Nutrition Facts

Nutrition Description:
1/10 of the recipe
Calories:
280
Fat:
2
Saturated Fat:
0
Carbs:
58
Fibre:
2
Sugar:
0
Cholesterol:
75 mg
Protein:
6
Sodium:
250 mg
Potassium:
0