28 JUNE 2019
lemon elderflower cake with strawberries
EQUIPMENT
- Baking oven
INGREDIENTS
- 300gr (2 1/3 cup)flour spelt or wheat
- 2tsp baking powder
- 1tsp baking soda
- 1 pinchof salt
- 150gr (3/4 cup)sugar (raw cane sugar or xylitol)
- 140gr (3/4 cup)vegan butter or margarine
- 200ml (1 cup)plant based milk
- 100ml (1/2 cup) elderflower syrup
- Juice and zest 1lemon
- 1Tbsp apple cider vinegar
INSTRUCTIONS
- Sieve the flower into a bowl and stir in baking soda, baking powder and salt
- Put sugar, margarine, elderflower syrup and milk into a food processor or mixer and mix until foamy
- Now add lemon juice and zest
- Add the dry ingredients and mix well (but not for too long)
- Stir in apple cider vinegar
- Grease and flour a loaf pan (approx. 25-30 cm/10-12“)
- Bake the cake for 30 – 40 minutes at 180°C (356°F) and check with a stick if well done
- Mix sugar and fresh lemon juice for the icing or alternatively use elderflower syrup and sugar – this will turn out very sweet though
Dieser Beitrag ist auch verfügbar auf: deutsch
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Yours, Verena
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