Lemon Cake with Maple Syrup

Recently I am experementing with the flour of arrowroot. It's a very good binder and especially used for vegan baking as it creates a firm and un-crumbling cake. Besides it tastes neutral and therefore doesn't influence the cake-flavor.

Here in Germany we can buy arrowroot for about USD6,50 (5€) at wholefood shops. Another source is the internet. If you don't get it you can simply use soy flour for this recipe. Another possiblity would be to replace it with two tablespoons of soy yoghurt or apple puree. In this cases you have to use a little less sparkling water.

This recipe is for a 7inch (18cm) loaf pan.

12 oz. spelt flour (350g)
5 oz. raw cane sugar (150g)
1 sachet vanilla sugar
2 tablespoons baking powder/soda
1 heaped tablespoon of arrowroot flour
1-2 fl. oz. maple syrup (40g)
Juice and paring of a not sprayed lemon
2-3 fl. oz. oil (75ml)
9 fl .oz. sparkling water, not sweetened (250ml)

Mix the flour, sugar, baking soda and arrowroot flour. Form a "dell" and add the maple syrup, juice and paring of the lemon and oil in it. Stir everything smooth with sparkling water.

Grease and dust the loaf pan well. Pour the dough into the pan and bake it for 320°F (320°C) for about 10 minutes. Then carve it lengthwise and bake it for another 40-50 minutes. Test with a skewer. Should the cake become dark but not done, then cover it with aluminum foil and bake it another 5-10 minutes.

Let the cake cool down, then remove carefully the pan. Use icing sugar, maple syrup and lemon juice to create a glaze and spread it over the cake.

Have fun!

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