This tastes sinful, but actually is positively angelic!

1 and a 1/2 cups of wholemeal flour

1/2 cup of ground almonds

2 teaspoons of baking soda

4 generous handfuls of frozen raspberries (next time I might try adding some blueberries too)

1/2 cup of light coconut milk

3/4 cups of maple syrup

1/2 cup of lemon juice

zest of two lemons / limes

2 handfuls of slithered almonds

1/2 cup of light olive oil

Combine the dry ingredients in one bowl and the wet ingredients in another.  Pour the wet into the dry and combine.  Then add the lemon zest and raspberries (straight from the freezer is fine).  Spray the bottom and edges of a cake tin with olive oil, put in the cake mixture and scatter the slithered almonds on top.  Bake for about 40 – 50 minutes at 170 degrees, until a skewer comes out clean.

Enjoy – I know you will!