20
Christmas
Cake
Surprisingly moist and decadent, you will love this vegan easy-to-make festive cake. Now is a good time to prepare the cake and skewer the top before adding a tbsp or two of port or whisky to keep it moist every week until icing. Store it in an airtight container. To ice it I prepped the cake with a glaze made from marmalade, which I boiled with a tbsp of water and strained.
You will need: • • • • • • • • • • • • • •
1kg mixed dried fruit I then coated in marzipan and royal icing. We used @loveoggs aquafaba and icing sugar zest and juice of 1 orange which tastes like the real thing! zest and juice of 1 lemon 150ml port, plus extra for feeding 250g vegan butter 200g light soft brown sugar Recipe created by Annabell, one of the new chefs 4 tbsp chia seeds at the Seasons Kitchen on Hartfield Road, Forest 175g plain flour Row. You can follow her on instagram 100g ground almonds @bellsplantkitchen ½ tsp baking powder BrainBashers - Daily Sudoku Print 2 tsp mixed spice 1 tsp ground cinnamon BrainBashers Sudoku - Nov 24 - Super Hard ¼ tsp ground cloves 100g flaked almonds
SUDOKU
Put the dried fruit, zests and juice, port, butter and sugar into a large pan over a medium heat. Mix and bring to the boil, then lower the heat and simmer for 5 mins until the sugar has dissolved. Put aside and leave to cool for 30 mins. Mix the chia seeds with 150ml water until thick and gel-like. Then add the chia with remaining ingredients to the cooled fruit mix. Add to a lined 20cm cake tin and bake for 2 hours at 150c.
Enjoy x
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