Undubtfully the best lemon cake I ever had. Unapologetically delicious, zesty, soft, rich. The sponge is light, the contrast between the lemon citrusy and the sweetness is perfect. The drizzle gives a sparkling touch and the glaze is decadent. Only pure olive oil and plant based milk, no need for margarine and other strange stuff that granny wouldn't understand the meaning of. And, it can be made gluten free too.
This had been the Queen of our Spring Gathering (thanks Kimberly for this amazing touch!).
Putting up the first supper-club is quite an experience even when you already cooked for a large bunch of people. There are so many different things to check and to take care of when you are running your very own business.
So I thought would be nice to write down just few simple tips out of my/our experience. And you can find them at the bottom of the recipe.
Also , find over Kimbelry's blog post all the details about our Spring Gathering and about the huge menu we put on!
Bundt form Ø 20 cm
Preparation time: 15-20 minutes
Baking time: 65 minutes
250ml almond or rice milk
250ml olive oil (about 1 cup and 1 tbs)
3tbs ground flax seeds + 9tbs cold water
1/3tsp vanilla extract
grated zest of 2 un-waxed lemons
320g raw sugar
350g plain or GF flour OR self raising flour ( I use Doves Farm Organic)
1.5tsp baking powder (omit if using self raising flour)
for the lemon glaze (optional)
1 cup vegan icing sugar ( I use powdered Xylitol)
2-3tbs lemon juice
for the lemon drizzle
freshly squeezed juice and zest of 1 lemon
50g raw sugar
Preheat the oven to 170c (325F).
Prepare your bundt tin ( I used a silicon mould) by greasing it (we used coconut oil) and covering the oil with a dusting of flour. Make sure to spread the oil well, you do not want the cake sticking to the tin! Infact this cake can be delicate so be mindful when you take it out of the mould.
Prepare the flax seed mixture by combining the ground flax seeds with the water in a medium bowl. Mix briefly. Next add the grated lemon zest, milk, vanilla extract and olive oil. Set aside.
In a separate, large bowl mix together all the dry ingredients - the sugar, flour, baking powder (if using) and salt. Mix well.
Next combine the wet ingredients with the dry ingredients and gently fold with a wooden spoon until the mixture is nicely combined.
Pour the cake better into the prepared bundt cake tin and place in the oven.
Bake for 65 minutes or until golden brown. Do the stick test.
When the cake is down allow it to cook for about 5-10 minutes before removing it carefully from the cake tin.
Allow it to cool for a further 15-20 minutes before pouring over the drizzle and finishing off the cake with the glaze.
Whilst the cake is cooling prepare the glaze by combining the sugar and the juice and set aside.( if you prepare the glaze too much in advance can harden too much to whisk it again to a perfect consistency).
Also prepare the drizzle combining the ingredients and setting aside.
And here the few tips about having your first gathering.
First of all having the right partner, and a bit of foolishness running in both persons veins.
An empowering, positive relationship with your partner is mandatory. This is first in the top 5 list for me.
I consider extremely important to source the right ingredients. The integrity beyond the dishes is what gives yourself trust and pride for you own work. Choosing sponsor you really believe in, is part of this deal. This is for sure in my top 5 list as well.
And I believe that that trust and pride translate in confidence and ultimately in real satisfaction. Compromising on personal ethos make unsure and erode creative mental space. Instead once you know you are doing your best, you feel relaxed enough to start playing around. And that is the moment when the magic happens.
Choosing the right place. Having our events in a places that mirror our aesthetic is an asset. Having the right “mise an place”, the perfect music, the right lightening. All should reflect your vision. And details are extremely important. Have a Pinterest board about the table setting that reflect your dreams, but also be realistic of what you can do.
Be organized to the bits. Mistakes WILL happen, but if you are tidy in your schedule and self organized with your kitchen work, there will be mental space for that ingenious “save the moment” action.
Love every of each of the dishes you offer, and the way you present them. Nail the recipes. Have different people to try them. And again, have a Pinterest board about the dishes presentation.
On a very practical level is important to put down ALL expenses, from flowers to insurance. Being sure of each costs before starting with any plan, can sound a bit flip but when you have so many bits to care about is easy to forget something out. Last moment discovery of extra costs can be a bitter surprise.
Finally if it is your first supper-club ask your attenders to bring a lunch box. You WILL cook too much!! ;)