Gingerbread cake with fennel-roasted peaches

A family favourite, this recipe originates from Nanna, my maternal grandmother. I’ve made some tweaks to veganise it, but you’d hardly guess, as it retains all the flavour and texture of the original. If you want to make a taller cake, use the same mixture but place it in a deep 20cm square baking tin and bake for 35-40 mins. Serves 12

160ml neutral-tasting oil, plus extra

for the tin

340g plain flour

3 tsp ground ginger

1 tsp ground cinnamon

1 tsp mixed spice

1 tsp bicarbonate of soda

110g light brown sugar

340g golden syrup or corn syrup

210ml soya milk

2 vegan eggs whipped coconut cream, to serve

FOR THE FENNEL-ROASTED PEACHES 600g peaches, pitted and sliced

3 tbsp light brown sugar

1 tsp fennel seeds

30g dairy-free vegan butter

1 lemon, juiced 1 Heat the oven to 180C/160C fan/gas 4. Lightly oil a 23 x 33cm baking tin and line with a strip of baking parchment that overhangs the long sides, securing it in place with metal clips.

2 Place the flour, spices, bicarbonate of soda and 1/2 tsp fine sea salt in a large bowl and whisk together.

3 Put the 160ml oil, sugar, syrup and soya milk in a medium saucepan and warm over a gentle heat until the sugar has dissolved. Remove from the heat and slowly pour in the vegan eggs, whisking constantly to prevent them from going lumpy. Add this liquid to the flour mixture and whisk until smooth. Pour the batter into the prepared tin and spread evenly.

4 Bake for 20-25 mins, or until the cake springs back to a light touch. Leave to cool in the tin for 20 mins before using the baking parchment to lift the cake onto a wire rack to cool completely.

5 Increase the oven temperature to 200C/180C fan/gas 6. Wash and dry the empty baking tin, then add all the peach ingredients with a pinch of salt and stir to combine. Bake for 10-12 mins, or until the fruit has softened but not broken down.

6 Serve slices of the cake with the peaches and a little whipped coconut cream. Will keep in a sealed container for up to five days.