There’s something quite magical about baking, especially Vegan Baking.
To create beautifully delicious cakes without any harm, well it’s amazing. Especially when they taste almost as good as before.
I’ve been looking for good traditional recipes, to bake for my new little venture and asked a good few vegan’s what baked good’s they missed the most – Bakewell Tart came out on top!
So without further ado here is the recipe……….all thanks to Live Long and Vegan
What you’ll need:
100g Plain Flour
25g Icing Sugar
50g Vegan Margarine
50g Ground Almond
40g Self Raising Flour
1/2 tsp Baking Powder
1 tsp Sunflower Oil
4 tbsp Raspberry Jam
For the topping:
200g Icing Sugar
Water – little by little
What you’ll need to do:
Start by making the shortcrust pastry base, by mixing the plain flour and icing sugar. Then add the vegan margarine and rub between your fingers until the mixture becomes breadcrumb like. Then add water, little by little, until the mixture turns into a pastry dough.
Next roll the dough out into a circular shape on a floured work surface, until it is around 5mm thick, then push into a shallow tin of 7-8 inches diameter. Using a fork prick the pastry and bake at 180°C for 10 minutes until just starting to harden up. Take out of the oven and out of the tin, and place on a baking tray.
Make the filling by adding the ground almonds, self raising flour, sugar and baking powder. Stir these together well before adding the vegetable oil and cold water. Stir together and you should get a sort of gloopy cake mixture that looks a bit rough because of the ground almonds.
Now the pastry dough has cooled down add the raspberry jam. Spread this evenly over the base before carefully spooning the almond mixture on top. Spread this with the back of a spoon so that it makes an even layer with no jam poking through! Pop back in the oven at the same temperature for 25 minutes.
The middle should rise, essentially it is like a cake mixture, and you can test it after 25 minutes by putting a cocktail stick inside and seeing if it comes out clean. If it isn’t yet done, put it back in but keep a close eye on it to ensure the pastry edges don’t burn.
When cooked, remove from the oven and set aside until completely cool.
Now do the topping:
Once cooled, sift the icing sugar into a bowl and add water a little bit at a time, to make a fairly stiff icing. Bear in mind, this icing needs to be spreadable, but you don’t want it all thin and running down the edges of your pastry case! Spread evenly over the cooled almond topping and there you go all done!
Now you get to try it!