and a secret vegan chocolate cake recipe from the BBC’s Alan Clifford at the bottom of the page too!
I’ve been a bit crap at updating this website recently. I could give you multiple reasons involving work, diets and other hobbies getting in the way but the real truth to the matter is that I simply forgot!
Allow me to correct that for you now with a recipe that should have gone up last valentine’s day for my girlfriends favorite cake of all time.
Now I believe I have posted a simple lemon drizzle cake before HERE but this goes the extra mile to make something a bit more indulgent. Combining the spikey lemon cake with a soft vanilla marshmallow which is then topped with a thick icing drizzle before being coated in crushed meringue. The best of ALL worlds!
This was featured on BBC Radio Nottingham on the 10th February 2017 as part of my monthly how-to-bake show. I will next be on the radio, celebrating St Patrick’s Day on Friday 17th March and would love it if you could all listen in HERE!
175g self-raising flour
1tsp baking powder
175g softened butter
175g caster sugar
3 Medium eggs
2tbsp semi-skimmed milk
finely grated rind of 2 lemons
For the Lemon syrup
Juice of 2 lemons, strained
115g caster sugar
For the Lemon Icing Topping
200g Icing Sugar
2tsp cold water
Finley grated zest of 1 lemon
Handful of crushed meringue (you could make your own but it’s a hell of a lot easier to buy some small nests that you can crush up)
For the Marshmallow
1 large egg white
250g caster sugar
3 leaves gelatin
100ml cold water
For the cake
Per-heat the oven to 180c
Zest or grate the lemons straight into the sugar to preserve as much of the lemon flavor as possible.
Place the butter and lemon-sugar into a large bowl (of a stand mixer if you have one) and beat until fluffy. You can do this by hand but you will have to give it some welly.
Add the eggs one by one, alongside a spoon of the flour to help prevent the mix from separating. Mix until combined.
Combine the baking powder and sugar together then sift into the batter. Fold together until combined adding the milk to help loosen the batter.
Spoon the mix into a lined and buttered 9” baking tin and bake in the middle of the oven for around 15mins. Keep an eye on it after the 30min mark and cover with baking paper if it gets to brown.
Make the syrup by heating the lemon juice and caster sugar over a medium heat until combined.
Remove cake from oven once baked and place onto a wire tray to cool. Immediately pour over the lemon syrup and wait for it to sink into the cake. After 5mins, remove the cake from the tin and leave to cool completely.
For the Marshmallow
Add the gelatin leaves to a little cold water to soften.
Add the sugar and water to a pan and heat until 122c, using a sugar thermometer to check the temperature.
When your sugar is almost to temperature start to mix your egg white until it is stiff, as if you were making meringue.
Slowly pour the molten sugar syrup over the egg white whist whisking slowly. Once it has all been combined, add the drained gelatin leaves & vanilla then whisk on high until nearly cool.
Tip out onto a sheet of baking paper that has been lightly brushed with oil then sprinkled with a little icing sugar. Sprinkle some more icing sugar over the top of the mallow then leave to set for an hour.
Using the tin you baked your cake in, cut out a circle of marshmallow the same size as your cake.
Cut the cake in half using a large serrated knife. Place the marshmallow puck in the middle of the cake.
Mix the cold water and icing sugar together for the drizzle top then pour over the cake before covering in the lemon zest and crushed meringue.
Here is the beautiful vegan chocolate cake created by BBC Radio host Alan Clifford for his wife on Valentines day. Recipe for this can be found here: http://www.veganbaking.net/recipes/cakes/sponge-cakes/chocolate-cake-2 and the vegan ganache frosting can be found here: https://www.nigella.com/recipes/dark-and-sumptuous-chocolate-cake