Alex’s Orange/Lemon Cake- Apfelsinen/Zitronen Kuchen
(This is a revamped Vegan version of my Step-grandmothers recipe)
For the cake:
250grams or 1 cup (half a pound or 9 ounces) of Vegan Buttery spread (such as Earthbalance soy free)
250grams or 1 cup (half a pound or 9 ounces) of brown sugar
250grams or 1 cup (half a pound or 9 ounces) of organic wheat flower
One cup of freshly pressed orange juice
Add egg replacer for the equivalent of 4 eggs
1 and half tablespoons of baking powder
Mix ingredients together till smooth then pour batter into a greased 26cm (10 inch) Springform/pan. You can optionally choose to bake it in a greased brownie pan.
Bake at 175 Celsius (347 Fahrenheit) for 45 minutes then take out of oven and while still hot start poking holes into the cake with a fork. Make sure the holes are close together you can make a pattern if you like. Once done slowly drip Orange/lemon mixture over the entire cake with a table spoon then let cool and consume 😀
The orange lemon mixture consists of:
175grams or 0.7 cups (0.4 pounds or 6 ounces) of brown sugar
The freshly pressed juice of two large lemons and two large oranges
Optionally the cake can be decorated with caramelized orange slices or peels.