FIELD DOCTOR Cake - Lemon + Raspberry (172g)
low fodmap lemon, almond + courgette cake topped with lemon zest glaze + freeze dried raspberry
- Recipe certified low FODMAP by Monash University
- Gluten free
- Source of fibre
- 2 portions
Lemon & Raspberry Cake (88%) [Courgette (32%), Plain White Flour Free From Gluten (21%) [Flour Blend (Rice, Potato, Tapioca, Maize, Buckwheat)], EGGS, Brown Sugar, Extra Virgin Olive Oil, ALMONDS (11%) (TREE NUTS), Psyllium Husk Powder (2%), Lemon Juice (0.7%), Lemon Zest (0.3%), Baking Powder], Topping (12%) [Icing Sugar, Lemon Juice (1.5%), Freeze Dried Raspberries (0.5%), Lemon Zest (0.3%)]
For allergens, see ingredients, in BOLD CAPITALS.
Field Doctor uses tree nuts in almost all their meals. Please note that Field Doctor's kitchen also handles celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites.
Remove from cake tray while frozen.
DEFROST TO SERVE Defrost at room temperature for 4 hours, or 8 hours in the fridge.
Store in a cool dry place in an airtight container and best consumed within 2 days. Once defrosted do not refreeze.