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Lemon and Elderflower Cake with Chai Spice Biscuits

Cupful of Kale
  • 420 minutes
  • Serves 30 to 40

INGREDIENTS

2 tsp

Ginger, ground

1

Lemon, Juice and zest of

7

Lemon, Juice of

5

Lemon, Zest of

1030 milliliters

Almond milk

790 milliliters

Almond milk, unsweetened

100 g

Golden syrup

100 g

Treacle, black

1130 g

Vegan butter

1/2 tsp

All spice, ground

9 1/2 tsp

Baking powder

100 g

Brown sugar, light

1/4 tsp

Cardamom, ground

1240 g

Castor sugar

1 tsp

Cinnamon, ground

1/4 tsp

Cloves, ground

4 tbsp

Icing sugar

1 2/3 kg

Icing sugar

1/4 tsp

Nutmeg, ground

425 g

Plain flour

2 1/4 kg

Self-rising flour

780 milliliters

Rapeseed vegetable oil

16 tbsp

Elderflower liqueur

1

Splash Water