Quite simple
and healthy

Pour the dough into a baking tin and smooth it down. Bake in a preheated oven at 180 °C (convection oven 160 °C, gas mark 2-3) for approx. 25-30 minutes (test with a stick). Remove and leave to cool.

For the topping, rinse the lemons in hot water, pat dry and finely grate the zest. Halve the lemon and squeeze out the juice. Stir the custard powder with the lemon juice until smooth. Bring the milk to the boil with 40 g agave syrup. Stir in the pudding powder and cook for 1-2 minutes while stirring. Remove from the heat. Spread the lemon custard on the cooled base.

Wash the mint, shake dry and chop the leaves. Garnish cake with mint, cut into pieces and enjoy.