This is a very aromatic cake with no dairy and not much fat. It is easy to make and can last more than a week as it is moist.
Ingredients: 250ml coconut milk or whichever nondairy milk, 3 tsp of earl grey tea or 3 teabags, 110ml sunflower oil or which ever oil of your preference, leon zest and lemon juice of two lemons, 225 gr of sugar, 300 gr self raising flour, a pinch of salt
For the icing:
Ingredients: juice and zest of one lemon, 100 gr of icing sugar
In a small pot warm up the milk with the tea. Don’t let it boil. Let it be as warm as to allow the tealeaves brew. Strain the tea leaves.
In your mixer, mix your oil and sugar. Add the lemon zest and lemon juice. Add the milk and a pinch of salt. Add the flour and mix well slowly.
In a cake baking tray apply a greased proof paper. Pour the mixture. Bake in pre-heated oven for 55’ in 160-170’ until you check with a knife and comes out clean. Take the cake out of the oven and let it cool down.
Grate the lemon zest off a lemon. In a small plate mix the icing sugar slowly with drops of one lemon. Don’t poor the whole lemon juice all at once in the icing sugar as it might become too aqueous. Add lemon juice slowly until it becomes a thick icing. Perhaps you won’t need the entire lemon juice. Pour the icing over the cake and also sprinkle the zest.
Enjoy!
