Food Pairings – Italian Lemon Cake with Original Kombucha
Want Something Sweet to go with Your Booch?
Recipe by Ginger Vegan
We love pairing our flavours with cuisines from around the world. We think that Italian food pairs well with our Original Kombucha – let us know if you agree too!
- 400g flour
- 1 1/2 tsp baking powder
- 250g sugar
- 300ml soya milk
- 3 tbsp lemon juice
- 200ml olive oil
- zest of 1 lemon
For the icing:
- Original Equinox Kombucha
- zest of 1 lemon
- 150g icing sugar
Combine the soya milk and lemon juice together in a large bowl.
Add the sugar, lemon zest and olive oil and mix well.
Finally add the flour and baking powder and mix until everything is just combined. Do not over mix.
Pour into a bundt pan and bake in a preheated oven at 160C for about 50 minutes or until a skewer inserted in the middle comes out clean.
Cool on a wire rack.
For the icing put the icing sugar and lemon zest in a small bowl. Add a little kombucha at a time, mixing as you go, until you reach the desired pouring consistency.
Pour over the cooled cake.
Enjoy served with an ice cold glass of our Original Kombucha!
