Friday, 14 March 2014

Small Lemon Drizzle Cakes


Last week when I was trying to become better at not waisting food, I made a big batch of apple sauce from some apples that wasn't as crisp as I had expected when buying them. So instead of letting them go to waist, I just peeled, cored and cut up into smaller pieces. Put in a pot with a bit of apple juice, just so they don't stick and burn at the bottom of the pan, covered with a lit and cook for 20-30 minutes or until they go mushy. Cool and then just blend until smooth. Store in the fridge for a couple of days or portion it up and freeze, then just take out a couple of hours before use.

So because I had this apple sauce in my freezer, I decided to make some small lemon drizzle cakes, to bring to a friends house.
Besides being a good way to use up apples, they are also processed sugar and dairy free, and super easy to make.

Makes 12

Ingredients:
250g plain flour (I used fine spelt flour)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon fine salt
200ml apple sauce
150ml flavourless oil, like light olive oil, groundnut oil or vegetable oil
100ml agave or sweet freedom
2 eggs
zest of 2 lemons
1 teaspoon vanilla past
50ml of lemon juice

For lemon syrup:
3 tablespoons of lemon juice
5 tablespoons of agave or sweet freedom

Preheat oven to 175C
Line a cupcake tray with cupcake papers.

Mix flour, baking powder, bicarbonate of soda and salt in a big bowl. Then whisk applesauce, oil, agave, eggs, lemon zest and vanilla past, until it is mixed well.
Pour the wet ingredients into the dry slowly, while stirring it together, until it is all incorporated into a smooth batter. As a last step, when everything is ready and the oven it hot, is to stir in the lemon juice. This will activate the bicarbonate of soda in the batter and make it start to bubble, so immediately after, divide the batter in the cupcake cases and bake.
Bake for about 15-17 minutes or when turning golden on top.

While the cakes are baking, make the lemon syrup, by stirring together the lemon juice and agave in a small pan, then bring it to a boil over medium heat, letting it boil for about 3-5 minutes. Set aside to cool a bit.

When the cakes have been taken out of the oven and cooled for about 5 minutes, spoon on the syrup on top of the cake a little at a time, spreading it with the back of the spoon to cover the whole surface.
Then leave them to absorb the syrup and cool a bit more before eating.

Enjoy

Mia
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