Car­rot, ap­ple and orange cake

The Guardian - Feast - - Feast -

Prep Cook Serves 15 min 50 min 12–14

240g self-rais­ing flour 2 tsp bak­ing pow­der ¼ tsp sea salt

1 tsp ground cin­na­mon ¼ tsp grated nut­meg 170g co­conut sugar 125g wal­nuts, chopped 3 car­rots, grated

1 ap­ple, peeled and grated

Zest of 1 orange

1 tsp vanilla ex­tract 1 tbsp cider vine­gar 80ml veg­etable oil 240ml al­mond milk 1 tbsp egg re­place­ment (see choco­late fon­dant recipe op­po­site)

For the ic­ing 100g cashew nuts, soaked in wa­ter for 1 hour 60ml cashew milk

3 tbsp melted co­conut oil Juice and zest of ½ orange

3 tbsp maple syrup

1 tsp vanilla ex­tract

Sug­gested top­pings Dried or­anges, physalis and wal­nuts

Heat the oven to 180C (160C fan)/gas 4. Grease and line a loose­bot­tomed 22cm cake tin. Com­bine all the dry in­gre­di­ents in a bowl, then stir in the car­rots, ap­ple and orange zest. Add the other cake in­gre­di­ents and stir well to com­bine.

Pour into the tin and bake for 35 min­utes. To check it’s cooked, poke a skewer into the cen­tre – if it comes out clean, it’s cooked; if not, pop it back in the oven for a few more min­utes.

Leave to rest and cool slightly, then re­lease from the tin and move to a rack to cool com­pletely.

Mean­while, make the ic­ing. Drain the nuts, put them in a blender with all the other in­gre­di­ents and blitz un­til su­per­smooth. Scrape into a bowl, cover with cling­film and chill in the fridge for 20 min­utes.

To serve, re­move the ic­ing from the fridge and use a palette knife to smooth it over the top of the cake. Top with dried or­anges, wal­nuts and physalis, if us­ing.

Recipes from Ve­gan 100 and Ve­gan Christ­mas, both by Gaz Oak­ley (Quadrille)

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