lemon apricot cake

< Ingredients >
Makes one, 16 inches round cake

- 100g unbleached flour
- 2tsp baking powder
- 1 pinch of salt

- 75ml beet sugar syrup
(100g beet sugar and 50cc water)
- 100ml soy milk or coconut milk
- 75ml rice oil

- 25g walnuts
- 1/2 lemon (for lemon zest)
- Apricot jam

lemon cake

< Instructions >
1. Roast the walnuts and roughly chop them.
2. Make beet sugar syrup by heating up the beet sugar and water in a pot.
3. Peel half of the lemon skin and thinly slice the rest of the lemon.

Making cake:
1. Preheat the oven to 350F.
2. Combine all of the ingredients listed in section A and sift them.
3. Combine all the ingredients listed in section B in a bowl and mix them well using a whisk.
4. Add the section B ingredients to the section A ingredients and mix them well using a whisk.
5. Add the walnuts and lemon zest to the mixture and mix with a spatula.
6. Line a round pan with parchment paper.
7. Place the batter in a cake pan, and add the sliced lemons on top.
8. Cook in the preheated oven for 30 to 40 minutes until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the cake pan and coat with apricot jam


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