Its inconspicuous look doesn’t indicate the implausible style expertise that awaits you while you attempt it: Extremely juicy and fantastic lemon. On this vegan cake with lemon and poppy seeds, coconut yogurt, coconut oil and almonds within the dough present precisely the correct texture and nice aroma.
2 natural lemons
200 g coconut yogurt
100 g of coconut oil
180 g of sugar
100 g floor almonds
160 g flour
50 g cornstarch
2 EL Mohn
1 tablespoon vanilla sugar
2 teaspoons baking soda
1/4 teaspoon salt
Sugar for syrup
Preheat the oven to 180 ° C. Rub the rind of the lemons and squeeze the juice. Fastidiously warmth the coconut oil within the microwave or on the hob till it turns into liquid.
Put the sugar, almonds, flour, cornstarch, poppy seeds, vanilla sugar, baking powder and salt in a mixing bowl and blend with a spoon. Add the lemon zest, 50 ml of lemon juice, coconut oil and yoghurt and blend with a mixer. Stir till all substances are mixed to kind a clean dough. Pour the dough right into a greased pan or a pan lined with baking paper. Put within the oven and bake for about 45 minutes. Make a pattern with a stick in direction of the top.
Whereas the cake is baking, put together the syrup. To do that, place the remainder of the lemon juice (50-80 ml) with sugar in a ratio of 1: 1 in a small saucepan and simmer till the syrup thickens.
After baking, depart the cake within the pan and pierce many holes in it with a toothpick. Then unfold the syrup on the cake with a pastry brush till the syrup is totally used up. Enable the cake to chill within the pan earlier than reducing.
Supply : berlinerkueche.blogspot.com