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Soya Citrus Cake

November 25, 2012


I first encountered baking liquid in the sale section at the supermarket.  I was shocked because I didn’t know there was such a thing.  It seemed rather bizarre.  Why would you use baking liquid when you could just use butter? Or butter milk and a fatty oils?  But then I thought maybe it wasn’t such a bad thing to have alternatives.  I was therefore inspired to make my own fatty alternatives, especially as I refused to use baking liquid.  My alternatives to fat came in the form of cream cheese, nutella and peanut butter.  As an alternative to milk I used soya milk and to make things even wilder I made a citrus syrup.

My Time

This is one of the most unusual cakes I have ever made.  I had reservations before adding all of the ingredients together, but this was my time.  It was then or never.  I am young and ready to make mistakes.. mistakes with some thought behind them and a creative touch.  My risks paid off.  The cake tasted interesting and had a distinct taste.  This tastes like nothing in the shops, a winner for sure.  I divided the cake into different sections to make it easier to follow and to show my designing process.

This recipe was adapted from Stork baking recipes.


1st mixture:

175g butter, 175g self – raising flour, 175g caster sugar, 3 medium eggs, 1 level tsp baking powder, 2 tbsps soya milk.

2nd mixture:

1 large heaped spoon peanut butter, 1 tbsp soya milk, 1 egg, 2 heaped spoons flour, 1 tbsp caster sugar.

3rd mixture:

115g caster sugar, the juice from a lime and lemon.

4th mixture:

100g cream cheese, 180g white chocolate (broken into small pieces), 2 spoons of lemon juice, 1 spoon nutella, slices of lemon and lime, white icing (for decoration).


1. Using the 1st mixture beat the butter and sugar until creamy.
2. Add the eggs beating well after each addition.
3. Sieve in the flour and baking powder and mix in.
4. Add the milk and mix well.
5. Pour into prepared round baking tin.
6.  In another bowl milk all of the ingredients from the 2nd mixture and fold into the tin with the other cake mixture.

7. Bake for an hour at 180 degrees C until the bake is firm to the touch and the utensil comes out clean when inserted into the centre.
8. Heat up the 3rd mixture in a saucepan to make a syrup and pour over the cake.
9. Melt the cream cheese from the 4th mixture in a saucepan then add the rest of the ingredients apart from the lemon and lime slices.
10. When the cake is cooled top the cake, making your own decoration with the nutella chocolate cheese mixture.
11. Decorate the cake with white icing and citrus slices.  I spread the icing sugar on top of the nutella mix.


From → Baking, Desserts

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