Tygers 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 (cane) sugar

250grams or 1 cup (half a pound or 9 ounces) of organic wheat flower

One cup of freshly pressed orange juice

4 tablespoons of aqua faba (best beaten until stiff)

1 and a 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 :D

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 caramelised orange slices or peels.

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