St Clemments tray bake

Serves 12 Preparation Time 10 Minutes Cooking Time 55-60 Minutes

Cakes containing citrus fruits really put the zing into baking. Any baking containing either oranges or lemons in the list of ingredients will always be a favourite in my eyes. Delicious confectionaries such as lemon meringue pies, tarts or drizzle cakes are really a joy to behold

I have made a few unsuccessful gluten-free drizzle cakes in the past, crumbly and dry, definitely not the end result I wanted. This lovely traybake ticks all the boxes for me.

  • Incredibly moist
  • Sticky
  • Sweet
  • Moreish
  • Zingy

Although I made this as a traybake it could also be made in a loaf tin or small cake tin. I have also added extra orange glace icing on top. This is not really necessary and more for the pictures to stand out, it is so good though.

Ingredients

Cake

  • 150g dairy-free butter
  • 175g caster sugar
  • 200g plain flour, I used my own gluten-free blend
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 50g ground almonds
  • pinch of salt
  • 175ml soya milk
  • zest from 2 unwaxed lemons and 1 orange

Drizzle

Juice of the 2 lemons and orange plus 4 tbsp of granulated sugar

Instructions

  1. Preheat the oven to 175C and line an 8-inch square cake tin, making sure the parchment paper is higher than the top of the tin so you can lift the cake out easier once it has cooled.
  2. In a large bowl or the bowl of a stand mixer add the butter and sugar, then sift in the flour, bicarb and baking powder. Next, add the ground almonds and a pinch of salt. Add the soya milk and the zest, beat thoroughly until the mixture is combined and smooth.
  3. Pour the mixture into the tin quickly smooth and level the top and place into the oven.
  4. Bake for 55-60 minutes until golden brown and when a skewer is inserted it comes out clean.
  5. Leave in the tin for 5 minutes while you make the drizzle. Mix the juice with the sugar and poke holes in the top of the cake with a skewer and pour the drizzle evenly all over the cake. Leave to cool completely before removing from the tin.

If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist. I love seeing your versions of the recipes. I would love to hear your comments too

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