Ok, so I know it’s normally ‘drizzle’, but this really is more of a dribbley recipe. It’s funny, coz you end up with a sort of wet patch down the middle (stop giggling) but it kind of works. You’ll just have to try it to see what I mean.
200g plain flour
170g unrefined cane sugar
Egg replacer equal to 2 eggs
2 tbsp water
30g ground almond
rind and juice of 1 lemon
6 tbsp icing sugar
Preheat oven to 180C. Line a 1lb baking tin with greaseproof paper.
Cream the marg and sugar. Add the flour and egg replacer, and 2 tbsp of water, and mix. Add the ground almonds and lemon rind and mix again.
Spread evenly into bottom of baking tin and put in oven for 50 minutes.
Once golden brown let cool slightly whilst whisking the icing sugar into the lemon juice (don’t worry about the odd lump).
Remove from tin, place on a chopping board (or something like that), and prick the cake all over before pouring over the icing sugar and lemon juice ‘dribble’. Let it soak for a second before placing on a wire rack to cool completely.
With mine I found that there was a slight depression running the length of the cake, which allowed the sweet lemon juice to pool slightly before soaking into the cake. The creates the afore mentioned wet patch, which you can see in the slice above, but rather than being a problem I think it actually adds to the flavour/texture of the cake, setting it apart from others. I hope you do too. 🙂