Holiday edition of my Citrus Cake with marzipan and topped with a Zesty Frosting
In a mixing bowl, add vegan butter and cane sugar and mix/whisk it with a hand mixer.
Add apple sauce, lemon zest and orange zest and mix again, still using the hand mixer.
In another bowl, mix buckwheat flour, almond flour and baking powder.
Pour the flour mixture into the mixing bowl with vegan butter and sugar and mix it well using a spoon. Add lemon juice and mix again.
Add the non-dairy milk and mix it well. Grate or finely chop the marzipan and mix it into the batter together with the poppy seeds.
Preheat the oven to 180C°/350F°.
Grease a baking pan (I used a narrow rectangular bread pan) with a little oil or vegan butter. I like to line the bottom of the pan with some baking paper to make it easier to get the cake out of the pan (grease the baking paper too).
Bake it in the oven for approx. 45 minutes (the baking time might vary depending on the type of pan you use).
Let the cake cool while you mix your frosting.
In a small bowl, add powdered sugar, lemon zest and orange zest and mix well. Then add the lemon juice a little at a time until you get the desired consistency.
Let the cake cool completely before adding the frosting on top, Add the frosting right before serving.