Step 1

Heat up the oven to 180° C (or 160° C fan forced) / 355° F (320° F fan forced). Line a 1 kg / 2 lb tin with a wide strip of baking paper to be able to remove your cake easily.

Step 2

Melt the coconut oil gently over a low heat.

Step 3

Whisk the coconut oil and sugar together with an electric whisk. Add in the plant milk, lemon juice and lemon zest.

Step 4

Place a sieve over the bowl with the wet ingredients and sift through all the dry ingredients, except for the almond meal. Fold them in gently, until just combined.

Step 5

Next, gently fold in the almond meal.

Step 6

Transfer the batter to the prepared baking tin.

Step 7

Bake for about 50 minutes, until a toothpick comes out clean and the top is nicely browned.

Step 8

Once baked, remove the cake from the tin. Pierce the top with a toothpick in several places to allow the syrup to infuse the cake better. Brush the surface of the hot cake (that's important as otherwise the syrup will stay on the surface) with syrup several times allowing the syrup to soak into the cake between each go.

Step 9

Once cool, drizzle with icing starting from the middle so that it drips down to the sides creating pretty drizzle marks.

Step 10

Place the sugar and lemon juice in a small pot over a low heat. Add sprigs of rosemary if you wish.

Step 11

Bring the contents of the pot to a gentle simmer and cook until the sugar dissolves completely. Set aside.

Step 12

Whisk the icing sugar and lemon juice in a medium size bowl until fully combined. Add the lemon juice gradually to avoid lumps in your icing. Alternatively, you could also sift your icing sugar before combining it with the lemon juice.