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Lemon rosemary bundt cake with lemon drizzle raw raspberry sorbet

Serves: 8-10
Ingredients
. ½ cup coconut flour
. ½ cup almond meal
. 1 tsp baking soda
. 4 eggs
. ½ cup grated jaggery or palm sugar
. 1/3 cup olive oil
. ½ cup coconut milk
. 1 lemon, juice of
. 2 tbsp fresh rosemary, minced
. 2 tbsp lemon zest
For the lemon drizzle:
. ¾ cup powdered raw sugar*
. 1-2 tbsp lemon juice
Method
Preheat oven to 180°C. Lightly grease a 8" or 9" bundt cake tin.
In a bowl, sift together coconut flour, almond meal and baking soda. Set aside.
In another bowl, cream eggs and sugar/jaggery with an electric mixer. Blend in oil, coconut milk and lemon juice. Stir in finely chopped rosemary and lemon zest.
Combine wet and dry ingredients until just combined. Pour batter into prepared cake tin.
Bake for about 30 minutes, or until cake tester comes out clean.
Let cool for a few minutes, before turning the cake out. Let cool completely on wire rack.
For the drizzle: In a bowl, combine sugar and lemon juice. Start with one tablespoon and add more little by little until it is liquid but not too runny. Drizzle or pipe the mixture over the cooled cake.
* You can make your own powdered raw sugar by grinding granulated raw sugar in a spice or coffee grinder.

Yields: 4-6 scoops
Ingredients
. 2 ½ cups raspberries, fresh or frozen
. 3 tbsp honey or agave syrup
Method
Combine raspberries and honey/agave in a food processor and blend on high speed until smooth.
If you use frozen raspberries, you may get sorbet immediately. Serve immediately or refrigerate.
If using fresh or thawed raspberries, pour mixture into ice cream maker, and follow ice cream maker's instructions. Serve immediately or refrigerate.