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Beautiful Bakewell Tart

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

 

Yum yum!

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What you’ll need:

100g Plain Flour
25g Icing Sugar
50g Vegan Margarine
50g Ground Almond
40g Self Raising Flour
30g Sugar
1/2 tsp Baking Powder
1 tsp Sunflower Oil
60ml Water
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!

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Now you get to try it!

P x

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Luscious Lemon Drizzle Cake

Man….this is my favorite cake so far and it’s so easy to make!

Who said being Vegan means you miss out on your old favorites?

They were WRONG!

This is simply gorgeous, light as a feather and ‘easy peasy lemon squeezy’ to make!

Thanks to the talented baker at Heavenly Vegan Baking for this little beauty..

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What you’ll need:

250g self raising flour
2tsp baking powder
200g sugar
75ml sunflower oil
250ml soya milk
2 tsp apple cider vinegar
Juice of one lemon (or 2 to 3 tablespoons of bottled lemon juice)
Zest of two lemons

For the topping:

Juice of one lemon (or same as above)
75g caster sugar

Ok what you’ll need to do:

Start by mixing together the milk and vinegar in a bowl.  Mix it so it curdles, this is essential as it gives it the fluffy texture and helps it rise.   Then you’ll need to grate the lemons and set to one side for the icing. Squeeze the juice of the lemon into a large bowl.

Now add the oil, sugar and lemon zest and milk mix to the large bowl and mix it all together well.

Add the flour and baking powder and combine it together, but not too well.  Once that’s done, pour the mixture into a loaf tin (making sure it’s lined with baking paper first).  Place in the preheated oven for 40-50 minutes at oven temp 180 degrees (less if you have a fan assisted oven).  Take out once it’s golden and comes out clean with a slim knife.

You’ll then need to cool it in the tin whilst you make the icing, please remember not to take it out of the tin yet! (I’ll tell you when).

In a small bowl mix together the caster sugar and lemon juice.  Next pierce the cake with a toothpick or something similar across the cake, then drizzle the icing all over.   Leave the cake to cool in the tin for about 20-25 mins and then transfer to a wire rack to cool completely.

Making sure you take a big old slice to test!  I did and I was glad I did!

Let me know how yours turns out.

 

Pxx

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