SERVES: 8 TIME: 3 hours
When people say ‘seaside’ you instantly think, sea, sun and SANDCASTLES. Maybe not so much sun in England, but I suppose that’s why we all focused on becoming the most efficient sandcastle constructor, eventually ending up with a whole village of sandcastles by the end of the day.
For us, the image of this brings back fond, innocent memories and had to be included – who doesn’t love the positive vibes? Lemon and sesame drizzle cake, with handmade glittered chocolate shells and biscuit crumb finished with a personalised initialled flag for each guest.
- You’ll need to prep your chocolate decorations first so melt the dark chocolate in a bowl above a pan of boiling water.
- Pour the dark chocolate into your shell moulds and skim the excess off the top. Pop them in the fridge to cool and set.
- We then dusted ours with edible glitter because if you have it you should definitely use it… If you don’t have it, you should get it and use it.
- Time to bake the cake; first thing is first, preheat the oven to 180°C
- In a bowl, chuck in all of the dry ingredients and use a whisk to combine; the flour, sesame seeds, lemon zest, baking powder, baking soda and salt.
- In a separate bowl, combine the sugar, almond milk, coconut oil, apple sauce, 2 tbsp lemon juice, vanilla, and lemon extract.
- Create a well in the bowl with the flour mixture then pour in the liquid mixture and mix until it is just combined. Be careful not to over mix – just enough to ensure it is well combined!
- Pour the lemon cake batter into castle moulds (We used silicone cake moulds – be careful using these! They are so detailed that the time is quite hard to gauge for equal cooking throughout each single cake), and bake in the preheated oven for 35 – 40 mins. They will probably need a little longer but we suggest you check often to ensure that you do not over cook; when the knife comes out clean you are done!
- Allow the cakes to cool for 5 minutes and level off the top by slicing with a very sharp knife.
- When you’re done gently remove them from the moulds (we did a lot of patting – a similar method to removing the sand castle from buckets surprisingly!) and pop them onto a drying rack.
- To make the biscuit crumb take the nice biscuits and pulse them in a grinder/electric mixer until they resemble bread crumbs.
- To make the glaze combine the lemon juice and icing sugar, easy peasy lemon squeezy literally!
- Allow the cake to cool completely before drizzling with the glaze. We actually made the cakes the day before to save on prep time and they were delicious! However to maintain maximum moisture we suggest you do them on the day.
To serve, sprinkle the biscuit crumb over the sand castle to resemble your sand, and decorate with the glistening chocolate shells. Our final touch was an individualise flag for each of our guests. But don’t get tide up with the theme if you would like to create a normal loaf cake; follow the steps and use another mould. We got carried away because, hey, it’s the sea-sun!