hi this is Silvia Colloca, thank you for
watching my youtube channel. Today I am
going to be making a vegan almond and
lemon cake. You've often asked me to make
something vegan and this is just for you
but I kid you not it is so delicious
that even the non vegans will love it
and they will probably not know the
difference! What we need is two cups of
self-raising flour in the bowl, about
three tablespoons of almond flour or
ground almonds that's about it and
almond milk and this is about a cup and
start whisking as you add the milk. This
is a one-bowl type of recipe which
happens to be my favorite type of recipe,
a little bit of a grapeseed oil and this
is the equivalent of about a quarter cup
keep whisking, half a cup of sugar and
this is caster sugar or superfine sugar
I like to use this type of sugar in
cakes because it dissolves a lot quicker
that's pretty much it, we are going to
add lemon zest and lemon juice, and every
time you need both the lemon zest and
the lemon juice, you zest it first and
then you juice it because if you've
juice it first then it's practically
impossible. They will give the
cake a beautiful beautiful flavor. Let's
add some juice and see how the batter is
becoming looser. To this we add a tiny
bit of vanilla paste or the seeds of one
vanilla bean or vanilla extract if you
like, and that's it, this is the cake
batter done it's that easy and don't
worry if it looks a bit lumpy. I'd rather
it looked a bit lumpy then super smooth
and you whipped it for too long, because
then you develop the gluten in the flour
and then the cake becomes too dense and
too thick. The lumps will disappear when
you bake it anyway. We're now going to
pour the batter onto our tin which I
have greased and floured, and this is an
18 centimeter round cake tin which is
about 7 inch. Use a spatula if
you've got one to get all the bits of
batter. I think we're going to further
the almond flavor by adding some flaked
almonds on top. The flakes become golden
and slightly crunchy and the combination
of the soft cake with the crunchy top is
divine
that's it, crunchy topping done and this
is now ready for the oven about 170
Celsius 335 Fahrenheit for 30-35 minutes
and you know when it's ready because
it's gonna look golden and puffed up and
if you're not sure just get a skewer and
insert it in the center of the cake and
if it comes out clean you know that it's
cooked. Then you cool it in the tin for
about 10 minutes and then you transfer
it to a wire rack to cool completely
And there it is, my vegan almond and
lemon cake, and you can serve this as it
is with a nice cup of tea or a cup of
coffee, or you can dollop some dairy-free
cream or yogurt. This is set
coconut yogurt. Just like so and grab
some beautiful ruby red raspberries and
just shower the cake with their beauty!
Thank you for watching my channel and
don't forget to subscribe so you can
watch all my recipes! Ciao ciao!
you
