Pour the yogurt mixture over the chilled oat base.
Smooth the top with a spatula.
Cover and refrigerate for 3–4 hours until firm.
6. Make the Honey-Lemon Drizzle
Mix lemon juice, zest, and honey.
Add warm water as needed to get a thin, pourable consistency.
Chill while the cake sets.
7. Decorate and Serve
Once set, remove cake from pan and transfer to serving plate.
Top with extra dried fruit, nuts, and mint leaves.
Drizzle with honey-lemon sauce before slicing.
Serve chilled.
✅ Tips
