- 9oz self-raising flour
- (2tsp baking powder, only if using plain flour instead)
- 4oz margarine
- 1/2tsp salt
- 3oz sugar
- 2 chopped, peeled and cored apples
- 2oz slivered almonds (or more to taste and extra to sprinkle)
- Soya (or similar) milk
- 2tsp vanilla extract
- Rub the flour and margarine together.
- Stir in the salt, sugar, apples and almonds.
- Stir in enough milk to bind and make a moist dough.
- Add the vanilla extract and stir.
- Put in baking tin and sprinkle with sugar and almond slices.
- Bake at 180c for 45 minutes.
Recipe: Angie Winerbottom
Makes approx. 15 pieces.
- 225g (8oz) digestives, roughly crushed.
- 85g (3oz) vegetable margarine.
- 50g (2oz) golden syrup
- 50g (2oz) sultanas or raisins
- 25g (1oz) cherries, chopped
- 25g (1oz) pecan nuts, chopped
- 25g (1oz) dark chocolate chips
- 225g (8oz) dark cooking chocolate
- extra cherries and pecan nuts (optional for decoration)
- Melt the margarine and syrup together in a small saucepan.
- In a large bowl, mix together the biscuits, sultanas or raisins, cherries, chocolate chips and nuts.
- Pour the margarine and syrup mixture into the biscuit mixture and combine thoroughly.
- Pour the mixture into a small, greased baking tray and press down evenly into the corners. Place in the fridge to harden.
- Meanwhile, bring a small pan of water to the boil and turn the heat to the minimum setting.
- Place a bowl on top of the pan. Break the chocolate into the bowl and stir it until melted.
- Spread the melted chocolate evenly over the baking tray. Decorate with nuts or cherries if desired and put back into the fridge to re-harden.
- Remove from fridge and cut into pieces.
Recipe: Martin Shaw Cooks Veggie
- 275g Self Raising Flour
- 200g Caster Sugar (+ 1 tbsp for topping)
- 1tsp Baking Powder
- Zest of 1 Lemon
- 100ml vegetable oil
- 170ml cold water
- Juice of ½ lemon (+ ½ lemon for topping)
- Preheat oven to 200C/ 180C fan oven/ Gas Mark 6.
- Grease and line a loaf tin.
- Mix together the flour, sugar, baking powder and zest in a large bowl.
- Add the juice, oil and water and mix thoroughly until smooth.
- Pour into the lined loaf tin and bake for 30mins or until a skewer comes out clean.
- Sprinkle 1tbsp caster sugar over the top of the cake.
- Pour remaining juice (½ lemon) over top.
- Leave to cool in the tin for 10mins then remove.
From BBC Good Food, adapted by Kim (@adventureandcake)
Here is Angie’s previously secret recipe carrot cake, unveiled to the world at the Egg-free Cookery Demo on 3 February, 2018 in Todmorden. Shhh!
Prep time 15 mins. Cooking time 35-45 mins.
- 150ml oil (sunflower or other neutral oil)
- 15tbsp unbeaten aquafaba (chickpea water)
- 225g light muscovado sugar
- 200g grated carrots
- 300g plain flour
- 4tsp baking powder
- 1tsp allspice
- 2tsp cinnamon
- 50g sultanas
- 50g walnuts
- Two tubs of Toffuti cream cheese
- Juice of 1 lemon
- 1tsp vanilla bean paste
- Pinch of Himalayan pink salt
- A handful of walnut pieces to decorate
- Preheat the oven to 180C/fan 160C/gas 4. Grease a deep cake tin and line with baking parchment.
- Whisk the oil, aquafaba, and sugar until the mixture is well combined, lighter, and noticeably thickened.
- Fold the carrot in, then gently stir in the flour, baking powder and spices. Once the batter is thoroughly mixed, stir in the sultanas and walnuts. Don’t overbeat or the cake won’t rise.
- Bake for 35-45 mins. Test with a skewer; if it comes out clean, it’s ready. If not, leave in a little longer and check every 5 minutes.
- Cool the cake in the tin for 10 mins, then turn out onto a cake rack.
- Mix together the frosting ingredients with an electric whisk.
- Once cool, cover the top and sides with the frosting then scatter walnut pieces on top.