B: 200cc maple syrup, 100cc grape seed oil, 150cc soy milk, 100cc almond cream, peel and juice from 2 lemons, 1 tablespoon natural vanilla essence, 1 pinch salt

2) Without cutting the lemon, wash the peel as it is, and then use a grater to grate off the outer, yellow layer only.

3) When the outer layer has been grated off as in 2), then cut the lemon in half and squeeze out the juice.

4) Mix thoroughly the ingredients from A and B in separate bowls.

5) Pour the liquid from B into the bowl containing A and mix with a spoon by scooping up from below to prevent thickening.

6) Pour 5) into the cake mould and bake at 180°C for 40 minutes. (It's OK when you insert a bamboo skewer into it and nothing is sticking to the skewer when you pull it out.)