As it contains neither eggs nor dairy
products, this cake is suitable for vegans.
Ingredients : Makes one 20cm square cake
350 g
5 ml
175 g
175 g
175 g
175 g
175 g
75 g
150 g
1
30 ml
25 g
5 ml
120 ml
75 ml
30 ml
To decorate
A few varieties
60 ml
Wholemeal flour
Mixed spice
Soya margarine
Dark muscovado sugar,
Sultanas
Currants
Raisins
Chopped mixed peel
Glace cherries, halved
Orange, finely grated rind
Ground almonds
Blanched almonds, chopped
Bicarbonate of soda
Soy milk
Sunflower oil
Malt vinegar
Mixed nuts, such as pistachios, pecan nuts
and macadamia nuts, glace cherries, angelica
Clear honey, warmed
Method :
Preheat the oven to 150oC/300oF/Gas 2.
Grease and double-line a deep 20cm square loose-based cake tin.
Sift together the flour and mixed
spice. Rub in the soya margarine. Stir in the sugar, dried fruits, mixed
peel, cherries, orange rind, ground almond and blanched almonds.
Dissolve the bicarbonate in a little
of the milk. Warm the remaining milk with the oil and vinegar and add
the bicarbonate mixture. Stir into the flour mixture.
Spoon into the tin and smooth. Bake
for 2 1/2 hours. Leave in the tin for 5 minutes, then cool on a rack.
Decorate with the nuts, cherries and angelica and brush with the honey.