Monday, 25 April 2011

Happy birthday, Daddy!

20th April would have been my dad's 74th birthday. For those of you who don't know, as I haven't mentioned it here before, he died in November last year, so this is the year of first Dad-less things!

Now, my dad was a man who liked his cake.

Exhibit A:

So, in his honour, my sister and I decided to bake him cakes. With the added advantage, of course, that this time we get to eat them all ourselves... ;) Well you've got to look on the bright side! Lemon Drizzle was always a favourite of Dad's, so that's what I went with. I think I got the original recipe off the BBC Food site a few years back (possibly for the same reason, to make one for Dad's birthday!), and as I remembered it to have been successful, I decided to have a bash at veganising it. It came out pretty well, if I say so myself! Possibly the best version I've made, including eggy ones. In fact, I think a thin sliver of a cake made from this pre-veganised recipe (just to check out my handiwork), may have been the last non-vegan thing I voluntarily ate.

Vegan Lemon Drizzle Cake

225g margarine
225g raw cane sugar (or whatever you've got/like)
6 tbsp soya yoghurt
1/2 cup soya milk
1 tsp vinegar
zest of 2 lemons (this makes a fairly lemony cake, add more or less if you prefer)
225g self-raising flour (or if like me you only have plain flour, add a good tsp baking powder and 1/2 tsp baking soda)

Juice of 1 1/2 lemons (more if you want it more lemony - mine could probably have used more drizzle - adjust the sugar levels as necessary)
85g icing or caster sugar
And if you're feeling adventurous and you have some knocking about, a tablespoon or two of maple syrup (my own genius addition!)

Preheat oven to 180/gas mark 4. Grease and flour (or line with greaseproof paper if you prefer) a largish loaf tin or other tin of similar capacity (but remember to adjust baking time accordingly - more surface area means less oven time).

Mix the vinegar with the soya milk and leave to curdle. Beat together the margarine and sugar until they are creamed together, fluffy and all that. Add the soya yoghurt and curdled milk, beat again - it probably won't emulsify, but do your best. You can stick it all in the blender for this step, if you have one. Sift in the flour and raising agents if using (make sure you've mixed them into the flour first so that they are evenly distributed), add the lemon zest, and mix together til just combined. Pour the mix into the tin and level it off if neatness is your bag, then bake for 45-50 minutes.

Mix up the drizzle ingredients. Remove cake from oven, and while it's still hot, prick the top all over with a fork or knife and pour on the drizzle, distributing evenly. Leave it in the tin to cool.