Oh man, this cake is delicious. I found it in a magazine the other day and veganised it. It tastes amazing and is really complimented with some iced Rooibos or Green Tea on the side.
Ingredients:
- 225g castor sugar
- 225g soy yoghurt (you can get this from Woolies and certain Dischem stores)
- Egg replacer equivalent to 2 eggs (I use Orgran egg replacer)
- 2 tbsn vegetable oil
- zest of 3 lemons
- 100g ground almonds
- 150g self raising flour
- 1 tsp baking power
- juice of 5 lemons
- 150g granulated sugar
Heat the over to 170 degrees celsius.
To make the cake:
Whisk the egg replacer, vegetable oil and castor sugar in a bowl for about 5 minutes until the mixture is smooth and relatively thick.
In a separate bowl combine the yoghurt, lemon zest and a pinch of salt.
In a third bowl add the flour, baking powder and almonds and stir well until combined.
Gently fold the yoghurt mixture into the "egg" mixture and then proceed to fold in the flour mixture as well.
Pour into an oven-proof cake tin and bake for about 40 minutes, or until a cake tester comes out clean.
(Cover the tin with some foil about 30 minutes into the baking to ensure that the top of the cake doesn't burn).
Remove from the oven and prick the top of the cake all over with the cake tester.
To make the syrup:
Heat the lemon juice in a pan and then stir in he granulated sugar. As soon as the sugar has melted into the lemon juice, remove the pan from the heat and proceed to pour the syrup over the cake (the syrup turns out to be quite a lot so the more you pour over the cake the more sour and lemony it will taste).
Allow to cool or eat while still warm.
*YUM*
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