Gaz Oak­ley Cakes and pud­dings

The Guardian - Feast - - Feast -

Choco­late fon­dants

Prep Cook Makes 10 min 30 min 6-8

For the egg re­place­ment 5 tbsp white chia seeds 270ml (15 tbsp) fil­tered cold wa­ter

(1 heaped tbsp of mix is the equiv­a­lent of 1 egg)

For the fill­ing 300g ve­gan dark choco­late, chopped 240ml cashew milk ¼ tsp salt

For the cake mix 240ml cashew milk

2 tsp cider vine­gar

2 tsp vanilla ex­tract 115g ve­gan ‘but­ter’ 4 tbsp egg re­place­ment (see above)

240g plain flour

3 tbsp ca­cao pow­der 200g caster sugar 3 tsp bak­ing pow­der ¼ tsp salt

¼ tsp ground cin­na­mon

To fin­ish Cher­ries

Ca­cao pow­der, to dust

To make the egg re­place­ment, blitz the chia un­til finely ground. For every ta­ble­spoon of ground seeds, mix in three ta­ble­spoons of fil­tered cold wa­ter. Pour into a sealed con­tainer and keep in the fridge for up to two weeks.

For the fill­ing, tip the choco­late into a bowl. Heat the milk with the salt un­til pip­ing hot, pour over the choco­late and stir un­til smooth and creamy. Put in the freezer to chill quickly.

Heat the oven to 180C (160C fan)/gas 4 and grease eight in­di­vid­ual pud­ding moulds.

Gen­tly heat the first five cake mix in­gre­di­ents in a small saucepan, stir­ring un­til melted and com­bined. Mix the re­main­ing cake in­gre­di­ents in a bowl, then pour in the hot mix­ture and stir un­til just com­bined. Half-fill each pud­ding mould with fon­dant mix, then put a ta­ble­spoon of chilled choco­late in the cen­tre of each. Fill the moulds with the rest of the fon­dant mix­ture, then tap each mould on a work sur­face to level it out.

Trans­fer to an oven tray and bake for 12 min­utes. Leave to cool slightly, then turn out on to in­di­vid­ual plates and serve with cher­ries and a sprin­kle of ca­cao.

New York-style cheese­cake

Prep Cook Cool and set Serves 10 min 1 hr 15 min 4 hr 10–12

For the base

300g Lo­tus Bis­coff bis­cuits (or sim­i­lar) 160g melted ve­gan ‘but­ter’

3 tbsp melted co­conut oil

For the fill­ing 65g al­mond flour 360g ve­gan ‘cream cheese’ 400ml co­conut milk 200g caster sugar 5 tbsp plain flour 3 tbsp corn­flour 2 tsp vanilla ex­tract

For the top­ping 4 sticks rhubarb, chopped Juice and zest of 1 orange 120ml wa­ter

4 tbsp agave nec­tar Fresh mint, to dec­o­rate

Heat the oven to 170C (150C fan)/gas 3½. Grease a loose-bot­tomed, 8cm- to 10cm-deep, 23cm-di­am­e­ter cake tin.

Blitz the bis­cuits to a fine crumb, then blend in the melted but­ter and co­conut oil. Tip into the tin, press in with the back of a spoon to cre­ate an even layer in the base and up the sides, then chill.

Clean the blender, then blitz the al­mond flour, cream cheese and co­conut milk un­til su­per­smooth. Add the sugar, flour and corn­flour, and blend again. Add the vanilla and pulse to mix.

Re­move the tin from the fridge, pour in the fill­ing and level out the top. Fill a deep oven tray with 4cm warm wa­ter. Wrap the bot­tom of the cake tin with foil to stop wa­ter get­ting in, then put in the tray and bake on the mid­dle shelf of the oven for an hour.

Take the tray out of the oven and leave to cool for an hour be­fore lift­ing the tin from the tray. Dry the bot­tom and put in the fridge to set for at least three hours.

Mean­while, for the top­ping, sim­mer all the in­gre­di­ents in a small pan on a low heat for eight to 10 min­utes, un­til the rhubarb is soft.

Once the cake has chilled, re­lease it from its tin and cut into slices with a hot knife. Serve with the warm rhubarb and dec­o­rate with mint.

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