I fancied baking on Saturday when it was pouring with rain, but I didn't fancy going out. So I came up with this rather gorgeous vegan variation on Delia Smith's 'marmalade cake'.
You will need:
8 oz self raising flour
4 oz marg
4 oz caster sugar
grated rind of a large orange
heaped dessertspoonful of marmalade
1 teaspoonful orange juice (possibly not vital; the original recipe has vinegar!)
6 fluid oz milk (soya works fine)
4 oz chopped dates
generous teaspoonful demerara sugar.
I did it all in the Magimix, but the theory is this:
Rub together flour and marg. Stir in caster sugar, orange rind, then marmalade. Gradually add soya milk and then orange juice. Finally (especially if using Magimix) stir in dates.
Pour/scrape into a lined 2lb loaf tin and sprinkle the demerara sugar on top. Bake for about an hour at mk4/180 until you can poke something sharp into the middle and it doesn't come out gooey.
It's rather crumbly at first but firms up a bit (and the crust softens) if you keep it for a day in an airtight box. I kept it in the fridge as I thought it might be prone to mould, but then I ate it so that became academic.
Really, well worth a try. I thought it was lovely and it doesn't scream 'vegan' (not that there's anything wrong in that of course, but sometimes the most appalling stuff gets passed around in the name of vegan cake and you're supposed to make allowances - with this, like Kath/Carrie's banana cake, you certainly don't need to.)
Another back to home mooring trip.
1 month ago