INGREDIENTS

Cake:

• 6 tbsp Chee Seng sesame oil

• 3 cups all purpose flour

• 1.5 tsp baking powder

• 1 tsp baking soda ½ tsp salt

• 1 cup sugar

• 1 cup unsweetened soy milk, room temperature

• Zest of 1 yellow lemon (1 ½ tbsp) 6 tbsp lemon juice

Topping:

• 1 block cream cheese (1 ½ cup)

• 1 tbsp sugar

• 1 box of strawberry

• 1 box of blueberry

• 2 Lemon slices 1 packet rosemary

STEPS

1. Preheat the oven to 220 C. Line a 8 inch pan.

Cake:

1. Dry Ingredients: To a bowl, sift in the flour, baking powder and baking soda, sugar and salt whisk together.

2. Wet Ingredients: In another mixing bowl, mix together the soy milk, Chee Seng sesame oil, lemon zest and lemon juice.

3. Add the wet ingredients to dry ingredients and use a spatula to fold and mix well till combined.

4. Transfers the cake batter to the cake pan. Smooth out the top with a spatula.

5. Bake: for 45-50 mins or until a little past golden brown on top and springy to the touch.

6. Remove from the oven and cool.

Topping:

1. Set the cream cheese to room temperature.

2. Fold in the sugar.

3. Spread it onto the cake.

4. Slice lemon and top the cake with strawberries, blueberries and rosemary.