Ok, so I know it’s normally ‘drizzle’, but this really is more of a dribbley recipe. It’s funny, coz you end up with a sort of wet patch down the middle (stop giggling) but it kind of works. You’ll just have to try it to see what I mean.
200g plain flour
170g unrefined cane sugar
Egg replacer equal to 2 eggs
2 tbsp water
30g ground almond
rind and juice of 1 lemon
6 tbsp icing sugar
Preheat oven to 180C. Line a 1lb baking tin with greaseproof paper.
Cream the marg and sugar. Add the flour and egg replacer, and 2 tbsp of water, and mix. Add the ground almonds and lemon rind and mix again.
Spread evenly into bottom of baking tin and put in oven for 50 minutes.
Once golden brown let cool slightly whilst whisking the icing sugar into the lemon juice (don’t worry about the odd lump).
Remove from tin, place on a chopping board (or something like that), and prick the cake all over before pouring over the icing sugar and lemon juice ‘dribble’. Let it soak for a second before placing on a wire rack to cool completely.
With mine I found that there was a slight depression running the length of the cake, which allowed the sweet lemon juice to pool slightly before soaking into the cake. The creates the afore mentioned wet patch, which you can see in the slice above, but rather than being a problem I think it actually adds to the flavour/texture of the cake, setting it apart from others. I hope you do too. 🙂
Well, I thought the flu had abated, but it’s back as a tickly cough that’s settled itself comfortably in my chest and looks like it’ll be there for a while.
So annoying being ill. There’s so much I want to do and it’s getting in the way. Could be a lot worse though. Just reading My Stroke of Insight by Jill Bolte Taylor. She had a stroke when she was 37, and it set her back a good 8 years. NB: If you haven’t seen her Ted talk yet you simply must! I’ve blogged about it before but it’s certainly worth mentioning again. Very emotional and inspiring.
So really I shouldn’t complain. Things could be a lot worse. Despite the cough I’m stuck in the house today anyway, waiting for a delivery I have to sign for. Going to take the opportunity to do some writing after I’ve done this post. Want to look again at the book I started and see where it goes.
I also keep thinking about opening a bakery. So many things are conspiring to keep it in my mind I can’t not think about it. Keep constructing the menu in my head. The big question at the moment is how much would be sweet (cakes) and how much savoury (pies)? And would I serve tea and coffee, meaning most people would expect cows milk to go with them, or just herbal drinks? Decisions, decisions. For now I’m just going to test a few recipes. Check out this one for Chocolate Chocolate Chip cookies from Veganomicon.
Nice huh? The mixture was very wet when I put it on the tray, which looked a bit suspect to me, but they came out nice and moist and chewy, so I obviously did something right.
Starting Yoga 3 tonight at the Sivananda Centre. Can’t wait for that. Hopefully the cough won’t get in the way, though who knows. Could go either way. Thinking about going twice a week now too. Want to push ahead with my practice and get to a comfortable level. Think my progress is stagnating a little.
Anyway, that’s all for now. Time for some honey, lemon and ginger tea.
Been wanting to do one of these for ages. There’s not many cakes I miss, but the Battenberg is one of my favourites, and ripe for a bit of veganisation. And since it’s my birthday I thought why the hell not!
It was fairly easy to do in the end. I just made a batch of the vanilla cupcake mix from Vegan Cupcakes Take Over The World, split it into two batches, mixed some pink food colouring in one of them, then put them in two lined cake tins and baked as directed.
Once they’re done all you’ve got to do is roll out some marzipan into a thin sheet, give it a light coating of apricot jam, slice the two sponges into square ended oblongs, and construct them in a checker-board pattern on the marzipan, using apricot jam between the layers to hold it together.
Finally wrap the marzipan around the sponge, slice off the excess, dust with icing sugar to combat the general stickiness, et voila! one battenberg. Then all you’ve got to do is make a wish and eat it quick. Tastes just like Mr Kipling used to make. 🙂
Got a pretty decent haul of pressies this year too.
From left to right: a t-shirt from my twin brother, a book, some mini silicon bun-cases from Sabera, a punky mug from Regine, some vegan fudge from Mrs Mu and Bean, and a meditation CD from Carolina. The book is my present to myself. It’s The Warlock of Firetop Mountain, the first Fighting Fantasy book I ever bought when I was a kid, and the only one I never managed to complete. But now, 20-odd years later, perhaps I’ve got the nounce to finally beat it. I’ll let you know how it goes. Wish me luck!
Check this bad boy out! (and by “bad boy” I mean the moustache, and not me)
Coming on pretty nicely huh? I added the hat and shades just to stop the pics getting too repetitive (and I think it looks good too ;)).
I’m just over 2 weeks into my Moustache for Cash charity growing for the London Tropical Zoo and things aren’t going too badly. If you check out my Just Giving page you’ll see I’m about 33% towards my intended target. Not as far along as I’d like to have been, but there’s still plenty of time for people to get involved.
If you want to make a donation to help out you can do so here, or you can come enjoy the moustache in person and make a donation then. There’s no limits, every little helps, even a couple of quid, and as an added incentive I’ve decided to do a draw of all donators to win a bag of home made vegan cookies (as well as baking a cake for whoever makes the largest donation). Now if that doesn’t entice you to give a little I dunno what will! 🙂
Had no time for new stuff this week, so here’s a couple of recipes from the ‘archive’. And I thought it was time we had some cake.
150g marg/butter (soya spread)
75g golden syrup
75g sugar (soft brown sugar)
125g porridge oats
125g rolled oats (if no rolled oats, use 250g porridge oats)
melt butter, syrup and sugar on low heat to a smooth liquid.
line baking tray with grease-proof paper.
add oats and mix. press into baking tray.
cook in pre-heated oven at 175C for 20-25mins (the longer the crispier).
slice out of oven. allow to cool.
Maple and pecan date cake
1/2 pint boiling water (1/4 pint if using maple syrup – see below)
1 tsp bicarbonate of soda
3oz soya spread (was butter)
10oz plain flour (sieved)
1/2 tsp salt
8oz dates (chopped)
8oz sugar (though I used 175ml maple syrup instead – recommended!)
1/2 banana (ie: 1 egg – though I used a whole one to make it more bananaey)
1 tsp baking powder
2oz chopped walnuts (or pecans, as in the loaf pictured)
Put chopped dates, bicarb and water in bowl for 5 minutes.
cream sugar (syrup) and soya spread until soft.
combine flour, baking powder and salt. mix.
add banana and flour mix to creamed sugar/spread mix. stir together.
add chopped nuts.
line bread tin with baking sheet and pour in mixture to 1/2 inch below top (should make 2 x 1lb tins, but I only got the one out of it)
bake in pre heated oven at 180oC for 3/4-1 hour. mine took an hour. test with knife every 5 minutes after first 45 to make sure it’s done.
leave to cool and enjoy.