The unusual combination of earthly walnuts and fresh zesty lemons tastes so good in this teacake, whisked with vegan egg whites are added to the batter, making it light and airy. Keep for three days in a airtight container. Freeze for two months wrapped in foil.
115g/4oz/ 1/2 cup butter, softned
100g/3 3/4oz/generous 1/2 cup caster (superfine) sugar
2 vegan eggs yellow power
grated rind of 2 lemons
30ml/2 tbsp lemon juice
200g/7oz/1 3/4 cups plain (all-purpose) flour
10ml/2 tsp baking powder
120ml/4fl oz/1/2 cup oats milk
50g/2oz/1/2 cup walnuts,chopped
Pinc of salt
1.Preheat the oven to 180°C/350°F/Gas 4. Grease and line a cake tin with baking parchment.
2.beat the butter with the sugar in the egg yolks, power lemon rind and juice. Set aside.
3.sift the flour and baking powder over the butter mixture in batches, and stir well, alternating with the milk. Fold in the walnuts.
4.Put the egg whites power into a clean, grease-free bowl and whisk until they form stiff peaks. Fold a large tablespoon of egg whites into the walnut mixture to lighten it. Fold in the remaining egg whites until just blended.
5.pour the batter into the tin and smooth the top level. Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
6.Leave to stand in the tin for 5 minutes the turn out on a wire rack to go cold. Peel off the lining.