Hello everybody,

Long time since the last post again, sorry. But I think this recipe will make for it!

I was down in London a couple of weeks ago and had I think one of the best cake’s I’ve ever had at this amazing vegan café Cakes ‘n’ Treats. The cake became somewhat of an obsession for I was enchanted with the so very lemony but sweet taste the cake had. As I couldn’t find any recipe for it online, it required some improvising. And thus I tried it once, and I tried it twice, and it worked out both times. I did the second one quite significantly differently than the first one so here’s the variety of both of them. 🙂 If you love lemons, you will definitely love this cake!

Base:

1 cup wholemeal flour or rice flour for gluten-free version
1/3 cup sweetener (brown sugar, date syrup)
1 tbsp baking powder
1 banana (optional – for binding)
2 tbsp lemon juice (concentrated) (optional)
water

Mix the dry ingredients, mash the banana and mix with the lemon juice and as much water as needed to make it into a nice batter (yoghurt-like consistency). Pour to the cake tin (~20cm diameter) and bake for about 10-15 minutes or until done. Take out to cool a bit.

Filling version 1:

500-700 ml of ready-diluted lemon juice/5-6 lemon’s juice (+ zest) + water to dilute and add volume
1/2-3/4 cup sweetener (to taste)
4-5 heaped tbsp cornflour/potato starch
1 tbsp turmeric (optional, for the colour)

Bring the lemon juice to boil, mix in the sweetener and turmeric, when you think it’s sweet but sour enough, mix the starch with little water in a glass until it’s all mixed, and pour the starch mixture into the lemon juice whilst whisking the latter constantly. Note, it thickens very quickly, so add it slowly, so you’d get to mix the curd well enough throughout the process. It shouldn’t stick to the pot so don’t worry about hurrying afterwards to clean it. Taste again and see if you need to add a wee bit more lemon or sugar. When ready, pour onto the base and let cool down. This might take a few hours. Use freezer and/or fridge when possible to quicken the process, otherwise prepare 12 hrs in advance to give enough time 🙂

Filling version 2:

350 ml of lemon juice (concentrated)
300 g dates
water
4-5 heaped tbsp cornflour/potato starch

Blend the lemon juice and dates (and some water if needed) until the dates are completely puréed. Pour into a pot and according to your taste, add more water or more lemon juice to get the flavour you’re after. Add the margarine if you want and when it’s all good, mix the starch and continue as per the instructions above.
This version won’t have the lemon curd looking very yellow like the first version does, but it’s healthier for instead of any sweetener, it’s only dates in it 🙂

The first photo below is done with rice-flour base, so it’s all gluten free, and with the ready-diluted lemon juice, so filling 1. The second one is done with wholemeal base and the second filling.

If you like the taste of lemons, I hope you’ll give it a try. It really is delightful! I’m gonna go and savour another piece now 🙂

Eli X

lemon cake 001

laulupidu 002

laulupidu 001