Olive Oil Lemon Sponge Cake with Dairy-Free Custard | Low Sugar, Dairy-Free

organic lemon ((MUST be organic since we eat the skin in this recipe, and washed), zested (you can use the small side of a cheese grater if you don't have a zester), and then squeezed to have 6 Tbsp of lemon juice (you might need another lemon))

freshly squeezed organic orange juice

organic blond cane sugar

organic free-range eggs (at room temperature)

organic extra virgin olive oil

rice milk (or almond milk)

pure organic vanilla extract

organic free-range eggs (at room temperature)

organic unbleached cane sugar

organic lemon (washed and zested)

freshly squeezed lemon juice

pure vanilla extract

spelt flour ((ideally stone-ground, sifted until almost nothing left in sieve, which will add air and remove some of the larger pieces, but keep most of the fibre))

extra-virgin olive oil

vegan organic buttery spread

organic icing sugar

pure vanilla extract

organic lemon ((zest))

freshly squeezed organic lemon juice

organic turmeric powder ((a few pinches))

fresh organic raspberries ((optional, but highly recommended as it really enhances the cake))