I don't know what to call this. It's a lemon sponge cake, with a brown sugar spiced glaze on top, then a lemon icing drizzled on top. I cut it into bite size squares to pile up and devour because those mexican wedding cakes have got me obsessed with all things bitesize but the name doesn't exactly trip off the tongue does it?
I made these because I'm making a belated lemon rosemary olive oil birthday cake for the lovely Molly and I bought way too many lemons. Any excuse eh?
It's pretty simple, I managed to rustle them up before work today. They were all gone before I actually left for work though.
You'll need (for the cakey bit)
1/2 cup vegan margarine
1/2 cup sugar
1/4 cup sunflower/canola oil
1 cup plain flour
1 tsp baking powder
the juice of half a lemon (plus a bit of zest!)
For the spiced sugar glaze thing:
1 tbsp vegan marg
2 tbsp brown sugar
1/4 tsp mixed spice
And the other half of the lemon, and some icing sugar. Hopefully you've got all of that in your cupboard already so you can just get baking RIGHT NOW? It's the best when that happens.
Cream the marg and sugar together until smooth. Sift in the flour and baking powder and then add the lemon juice and stir together as much as possible (it'll be a bit dry). Then add the oil and make sure you mix it all in thoroughly. Line a shallow baking tray with greaseproof paper and pour it in.
Put the glaze ingredients into a small pan over a low heat until the marg melts. Start stirring it and pretty soon it'll go all dark brown and glossy, take off the heat and drizzle over the uncooked cake batter.
I hope this helped you, also see the Boyfriend Destroyer Tactics.
Bake for about 15-19 minutes at Gas mark 4.5/380F/190C until it's browned on top.
While it's cooking, squeeze the remaining lemon half into a bowl and add icing sugar until it's thickened up, you don't want it too runny. Put it into a piping bag, or a sandwich bag like I do and when you're ready to use it just snip off the bottom corner.
Take the cooked cake out of the oven and leave it to cool on a rack. Once it's cooled, drizzle with the lemon icing. When that's set you could cut it into little bite-size pieces, or into bars, or even just cook it in a regular round cake tin and slice it up like a normal cake. Bite sized is so satisfying though!
I'm so messy.