I have had a few requests in the cafe recently for the recipe for my lemon drizzle cake, so here it is! The recipe is a variation on one I found online and then played around with to try to get the maximum amount of rise and sponginess. Also, I prefer to do this a traybake, but this would work equally well in a round cake tin and decorated with icing as a celebration cake. I hope you like it!
125g plain flour
125g self raising flour
2 tsp baking powder
1/2 tsp salt
160g caster sugar
70ml sunflower oil
250ml unsweetened soya milk
2 tbs agave nectar
4 tbs freshly squeezed lemon juice
zest of 2 lemons
For the drizzle;
The juice of 1 lemon
2 tbs caster sugar
1. Preheat the oven to 180C.
2. Brush 1 tbs oil over a medium sized casserole dish to cover.
3. Add the two flours, salt and baking powder to a large bowl and mix well.
4. In a separate bowl, whisk together the sugar, syrup, oil, soya milk and lemon juice. Stir in the lemon zest.
5. Pour the wet ingredients into the bowl with the dry ingredients and stir to combine.
6. Place in the oven for 40 minutes or until it is beginning to turn light brown.
7. Mix the remaining lemon juice with 2 tbs of sugar. Prick the cooked cake all over and drizzle the mixture over. Allow to cool and for the drizzle to absorb before transferring to a wire rack and serving.
If there’s one area which I know I need more experience in, particularly as I’m on the verge of opening a veggie eatery, it’s vegan cakes and puds. I don’t know why but the concept of making cakes without eggs or butter worried me, but it appears that there was no reason for concern, as it seems vegan desserts can be easier than standard ones. This is a variation on a recipe that I have tried at the Topaz Cafe in Ashton – it seems to be completely idiot proof, and I should know!
250g self raising flour
250g caster sugar
250g desiccated coconut (or 125g desiccated, 125g fresh grated, which I used)
1/2 tsp vanilla essence
400ml coconut milk
1. Pre heat the oven to 180C and grease and line a loaf tin.
2. Mix all of the ingredients thoroughly in a large bowl and pour into the tin.
3. Allow to bake until light brown on the top (approx 40 mins), then allow to cool before turning out.
4. That’s it!
The recipe (and the rhubarb!) for this was provided by my sister-in-law, and I have had a number of requests for the recipe, so here six days early, is next week’s Recipe of the Week!
For the Roasted Rhubarb :
400g rhubarb, trimmed and cut into chunks
2 tbs caster sugar
2 tbs orange juice
For the cake mix :
350g caster sugar
2 tsp vanilla extract
6 free range eggs
350g self raising flour
1 tsp baking powder
3 tbscustard powder (about 25g)
1. Preheat oven to 180ºC ( 170ºC fan oven). Lightly butter a 20cm cake tin and line bottom with greaseproof. Put rhubarb in an ovenproof dish, add sugar and orange juice and roast for 15 mins.
2. Meanwhile, beat tog the butter, sugar and vanilla in a bowl until smooth.
3. Gradually beat in the eggs and a little flour. Then add the rest of the flour and the baking powder and fold together. Spoon half batter into another bowl and set aside.
4. Sieve the custard powder over the remaining batter and mix. Spoon some of this batter into tin, then spoon half of the roasted rhubarb on top and cover with the rest of the cake mix and custard cake mix.
5. Arrange the remaining rhubarb on top and bake for 35-40 mins – cover the top with greaseproof paper to stop the cake going too brown.
My first ever Sticky Coffee and Walnut Cake – it’s a proud day (and not a soggy bottom in sight!)
I thought I’d have a brief break away from blogging savoury things, so here’s a cake, with, um, vegetables in it!