Vegan Lemon & Violet Cake
Vegan Lemon & Violet Cake — a Dawn Foods recipe in 3 components (yield: 2lb loaf). Uses Dawn Liquid Flavourings, 1 kg, Lemon.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 2 min
- baking temperature
- 170 °C
- baking time
- 50-60 min
- cooling time (in tin)
- 10 min
- icing temperature
- 45 °C
Ingredients
Decoration
| Ingredient | Quantity |
|---|---|
| Violet Sweets |
| Ingredient | Quantity |
|---|---|
| Dawn Balance Crème Cake Mix Vegan Plain | 1500 g |
| Dawn Liquid Flavourings, 1 kg, LemonDawn Natural Palermo Lemon Flavouring | 15 g |
| Dawn Lemon Fruit Concentrate (pieces) | 75 g |
| Water | 675 g |
| Vegetable oil | 270 g |
| Violet flavour | as needed |
Topping
| Ingredient | Quantity |
|---|---|
| Dawn Glossy Icing - White |
Method
Prep: Add the Vegan Creme Cake Mix, water, vegetable oil, lemon flavour and lemon concentrate to a mixing bowl fitted with a beater.
Prep: Mix for 1 minute on slow speed and then a further 2 minutes on medium speed.
Prep: Deposit 630 g into greased 2lb loaf tins.
Bake: Bake in a deck oven at 170°C for 50-60 minutes.
Bake: On removal from the oven, allow to cool for 10 minutes and then remove from the tins.
Finish: Break the Parma Violets into small pieces.
Finish: Warm the White Glossy Icing to 45°C and add the Violet flavour to taste.
Finish: Dip the top of each cooled loaf cake into the warmed icing and remove the excess.
Finish: Sprinkle the icing with the broken violet sweets.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.