Lemon and spaghetti squash cake

Instructions

• Mix the flax meal and the olive oil and let them sit for 6 minutes,
• Sift the plain and corn flour along with the baking powder and salt,
• Beat and add the following one at a time: sugar, 4 tbsp of olive oil, falx meal mixture, almond milk, 2tbsp of lemon juice, vanilla extract,
• Add the flour mixture.
• Then add the cooked spaghetti squash along with 2 tsp of lemon peel.
• Bake at 170° for 30 minutes or until ready.
• For the glaze mix 4 spoons of icing sugar with 2 to 3 tsps of lemon juice and drizzle on the cake.