The fragrance of this moist cake comes mainly from Grand Marniér liqueur, and there are three citrus fruits involved in the recipe; lemons, oranges, and limes. We had a few slices of this cake with black Assam tea on a gloomy November afternoon, and it seems to be a pretty good antidepressant. This is an adaptation of Celine’s dream cake recipe, which I found through Vegalicious. I just couldn’t resist baking a dream cake of my own after reading Celine’s post.
I made a few alterations to the original recipe, but I think that soy yogurt and confectioner’s sugar are the key to the perfectly moist and soft texture of this cake. Here’s my version:
- 2 and 1/2 dl plain soy yogurt
- 2 tablespoons soy milk
- 2 and 1/2 dl confectioner’s sugar
- 1 dl liquid vegan margarine (or vegetable oil)
- 3 teaspoons vanilla sugar
- zest of one lemon
- 1 tablespoon lemon juice
- 2 tablespoons Grand Marniér liqueur
- 3 and 1/2 dl wheat flour
- 1/2 dl almond meal (finely ground almonds)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
First, I preheated our oven to 175 Celsius, and prepared my 22 cm wide, round cake pan with margarine and bread crumbs.
For the batter, I first whisked the wet mix together, and then combined the ingredients of the dry mix in a separate bowl. Then I poured the dry mix in the wet mix and stirred with a wooden fork, mixing only enough to combine.
I poured the batter in my prepared cake pan and baked it for 30 minutes, when a toothpick inserted in the center came out clean. Now, I let the cake cool down completely, for about 2 hours, then iced the cake, and refrigerated it for a few more hours.
Simple Lime Icing:
- 1 tablespoon lime juice
- 1 and 1/2 dl confectioner’s sugar
I poured the lime juice in a small bowl, and then stirred with a fork while adding enough confectioner’s sugar to make a relatively thick mixture. Then I spread the icing on the cooled cake, sprinkled with some grated lemon zest, and refrigerated the cake for a few hours.