Monday, January 31, 2011

Meyer Lemon Bundt Cake

I made this for dessert last night and it was...instant love!

1 Cup Plain Soymilk (I use rice milk)
Zest of 1 Meyer Lemon
1/2 Cup Freshly Squeezed Meyer Lemon Juice
1 1/4 Cups Light Agave Nectar (I use maple syrup)
1/2 Cup Canola Oil (I use light olive oil)
3 1/2 Cups All Purpose Flour (I use spelt flour)
1 1/2 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
3/4 Teaspoon Salt (I use Celtic salt)
1 Tablespoon Flax Seeds

Cashew Icing

1 1/2 Cups Roasted, Unsalted Cashew Pieces (I use raw cashews)
1/3 Cup Light Agave Nectar (I use maple syrup)
1/3 Cup Coconut Milk
1 Teaspoon Vanilla extract
Pinch Salt (I use Celtic salt)

Preheat your oven 350 degrees and lightly grease and flour a 12-cup capacity bundt pan.

First combine the soymilk, zest, and juice, and allow the mixture to sit for about 5 minutes. Add in the agave nectar and oil, and mix well.

In a separate bowl, whisk the flour, baking powder and soda, and salt. Grind the flax seeds down into a fine meal, and incorporate them as well, so that the dry goods are all evenly distributed. Pour the wet mixture into the dry, and using a wide spatula, mix thoroughly with as few strokes as possible, being careful not to over-mix. Once you achieve a smooth batter, pour it into your prepared bundt pan, and smooth down the top evenly. Bake for approximately one hour, until golden brown and a skewer inserted into the center (of the cake, not the pan; that would just be silly) comes out clean. Let cool completely before turning the cake out of the pan.

To prepare the icing, simply place all of the ingredients in your food processor, blender, or VitaMix, and let it blend until completely smooth. Be patient, as it could take up to five minutes. Pass the icing through a fine sieve if you’re not confident that it’s entirely lump-free. Drizzle over your cake as desired, and enjoy while thinking of sunny days.

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