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Spoon the cake mix evenly between the lined tins, spread to level it out with the back of a spoon, and bake on the middle shelf of the oven for 30-40 minutes. Beat well, until the ingredients are thoroughly combined and the mixture is smooth. Add the wet ingredients to the dry and mix well with a wooden spoon.Īdd the zest from the citrus fruit. In another bowl, whisk the milk, oil and half the citrus juice. In a large bowl, mix the flour, sugar, baking powder and salt with a whisk. If you don’t have baking paper, grease the tin, add a tablespoon of sugar, then tip the tin and shake it around to cover the surface, shaking off any excess. Grease both cake tins and line the base with discs of baking paper. You will need two 20cm round cake tins.Ģ50g sugar (caster is best, granulated or light brown also work)ġ20ml flavourless oil (such as vegetable, sunflower, light olive, coconut)Ģ unwaxed lemons or limes, zested and juiced (about 8 tbsp)Ĥ tbsp thick yoghurt (thick coconut or Greek) or cream cheeseĤ tbsp jam of your choice (I used apricot) I’ve tried to keep the recipe as flexible as possible, so use whichever sugar, flour, jam and citrus you have around.
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This is easy as anything: egg-free cake is made from things that I expect most of you have in your cupboards.