I went to Cairo, Egypt last week (picture gallery below - click the first photo to begin!), and it was fantastic.
The purpose of the trip was for work (academic conference), but I was pretty successful with fitting in lots of other activities... a pyramid visit by camels, floating in the red sea, exploring many mosques, and simply walking around the city. The visit to Cairo went perfectly, but after running around for a week in the sun and heat with work on top, I'm totally beat!
I feel like the world has just been running around me lately. This Sunday I felt it necessary to take a break from some of the chaos and bake a cake. Not a huge party style cake, but a tiny little cake for two.
My sister and I shared it over coffee before heading out with a friend and Walter (the best dog in the universe) for a walk around the lakes in bois de boulogne. It was a perfect afternoon, and exactly what I needed after the busy week!
Mini lemon cake - What you need:
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- tinest pinch of salt (approximately 1/8 teaspoon)
- 3 tablespoons of maple syrup (sub in agave or honey if not using maple syrup)
- 1/4 cup apple sauce
- 1 tablespoon olive oil (slightly melted coconut oil will work too here)
- 1 teaspoon lemon juice
- zest of one lemon
Mini lemon cake - What you do:
Preheat your oven to 180 degrees celsius (350F). Coat two ramekins with vegan margarine and dust with flour.
Combine the dry ingredients together in a medium bowl (flour, baking powder, and salt).
Combine all the wet ingredients (maple syrup, apple sauce, olive oil, and lemon juice) in another medium bowl.
Add the dry ingredients to the wet ingredients, and beat everything together well.
Fold in the lemon zest.
Evenly distribute the cake batter into the two ramekins.
Bake at 180C for 16-18 minutes, or until an inserted toothpick comes out clean.
Turn the cakes out onto a cooling rack and cool completely.
Matcha green tea frosting - What you need:
This frosting is made with matcha green tea powder. You should be able to find it in an Asian grocery store, but if you're unable to find this powder, try using another flavour like the seeds from a vanilla pod or a touch more lemon zest.
- 1 cup confectioner's sugar
- 3 tablespoons vegan margarine, at room temperature
- 1-2 teaspoons non-dairy milk
- 1/2 teaspoon matcha green tea powder
Matcha green tea frosting - what you do:
Beat the sugar and margarine together until creamy. Add in the milk, one teaspoon at a time, until a light and fluffy consistency is achieved. Beat in the matcha green tea powder.
This frosting recipe is totally scalable - try multiplying the ingredients by 4 (aka: 4 cups of confectioner's sugar to 3/4 cups margarine... and so forth) to make enough frosting for a layer cake!
To assemble the cake, use a serrated knife to level off one of the cakes.
Frost the top of the levelled cake, and place the second mini layer cake on top. Frost the cake entirely.
The cake is moist and packed full of lemon flavour. The matcha green tea is subtle, but pairs perfectly with the lemon cake.
It's an adorable way to make a dessert or afternoon snack for two. If you're not motivated to frost the whole cake, serve these little lemon cakes straight from the ramekin!
Baking soundtrack - Tunes to inspire your inner baker:
This whole album is really great. I've been listening to Lowell on repeat for the last week. Try it the "first listen" before it's removed from the NPR website!