Vegan Nut Cake Recipe
Ingredients
| 350 g - 12 oz plain wholewheat flour | ||
| Mixed spice | 1 Teaspoon | |
| 175 g - 6 oz soya margarine | ||
| 200 g - 7 oz muscavado sugar | ||
| 175 g - 6 oz sultanas | ||
| 175 g - 6 oz raisins | ||
| 175 g - 6 oz currants | ||
| 85 g - 3 oz mixed peel | ||
| 150 g - 5 oz glace cherries, halved | ||
| Grated zest of a lemon | ||
| Ground almonds | 2 Tablespoon | |
| 25 g - 1 oz chopped almonds | ||
| 125 ml - 4 fl oz soya milk | ||
| 75 ml - 3 fl oz sunflower | ||
| Malt vinegar | 2 Tablespoon | |
| Soda bicarbonate | 1 Tablespoon | |
| Pistachio | 225 Gram, mixed (Topping) | |
| 4 tbsp clear light honey | ||
Directions
Sift the flour and mixed spices into a bowl, add in the bran left in the sieve.
Rub the margarine into the flour until it resembles fine breadcrumbs.
Stir in the sugar, dried fruits, mixed peels, cherries, orange zest and the ground and blanched almonds.
Warm 50 ml - 2 fl oz of the soya milk in a sauce pan and add the sunflower oil and vinegar.
Dissolve the bicarbonate of soda in the rest of the milk and combine the two mixtures, stir into the dry ingredients.
Prepare a spring form square tin with a double thickness of greased paper.
Spoon the cake mixture into the tin and level out with a table knife.
Bake in the centre of the oven for almost 2.5 hours, test with a skewer before taking out of the oven.
Leave in the tin for 5 minutes and then turn onto a wire tray, peeling off the paper and allowing the cake to cool completely.
Pile all the fruit on top of the cake and glaze with the warmed honey.
Rub the margarine into the flour until it resembles fine breadcrumbs.
Stir in the sugar, dried fruits, mixed peels, cherries, orange zest and the ground and blanched almonds.
Warm 50 ml - 2 fl oz of the soya milk in a sauce pan and add the sunflower oil and vinegar.
Dissolve the bicarbonate of soda in the rest of the milk and combine the two mixtures, stir into the dry ingredients.
Prepare a spring form square tin with a double thickness of greased paper.
Spoon the cake mixture into the tin and level out with a table knife.
Bake in the centre of the oven for almost 2.5 hours, test with a skewer before taking out of the oven.
Leave in the tin for 5 minutes and then turn onto a wire tray, peeling off the paper and allowing the cake to cool completely.
Pile all the fruit on top of the cake and glaze with the warmed honey.
Chef
