This basic recipe is a simple cake in a rectangular tin (or loaf tin) lined with baking paper
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250 gr flower
2 tsp baking powder
150 gr sugar
75 ml vegetable oil (I used rapseed oil)
125 ml soy milk
zest of 2 lemons (bio ! regular non organic lemons have too much crap on the outside)
juice of 1 lemon to mix in the soy milk
juice of 1 lemon to finish the cake after baking
- preheat oven to 180°C
- peel en crush the bananas or mix them
- grate the lemons
- squeeze the juice of the 2 lemons into 2 separate cups
- mic the soy milk with the juice of 1 lemon until it curdles. You know it has curdled when the fat in the milk seems to have separated in small blobs so that when you pour the milk it is chunky. This is essential as this is what makes the cake rise and give it fluffy texture.
- Add the oil, sugar, lemon zest and crushed bananas into a large bowl and mix well
- sift in the flour and baking powder and mix well (not too much)
- pour the mixture into a tin lined with baking paper
- put into the oven and bake for 40 or 50 minutes, until golden and a toothpick comes out clean. Leave to cool in the tin.
- drizzle the second protion of leon juice over the baked cake, use a small food brush if needed (add a Tsp of sugar if you want the finishing more sweet)
- slice the cake into bite size peaces and enjoy
You can easily slice this cake into smaller protions and freeze for later use.
1) preparation: slice an additional lemon in thin slices, put this in a pan with some sugar and a bit of water and let it boil softly until the water is gone (lemon slice confit)). Take care this doesn't burn.
After pouring the dough into the baking tin, you can decorate the cake with the slices of lemon confit.
2) you can use tangerines, small blood oranges or other citrus fruit for this.
3) pour the dough in small paper muffin cups for individual portions
- bakin time should be watched an might be shorter as with a large baking tin.
This recipe was inspired by the vegan drizzle cake on https://heavenlyveganbaking.wordpress.com