Vegan bakewell cake
A moist vegan cake with a frangipane filling made from ground almonds, fresh cranberries and orange. A wintry update on the classic English tea time treat.
Servings: 8
Ingredients
- 175 g margarine cubed
- 175 g self raising flour sieved
- 150 g golden caster sugar
- 125 g ground almonds
- 1/2 tsp baking powder
- 25 mls oat milk
- 1 tsp vanilla extract
- 1/2 orange zested
- 1 tbsp freshly squeezed orange juice
- 1/4 tsp salt
- 200 g fresh cranberries rinsed and dried
- 2 tbsp toasted flaked almonds
To decorate
- 115 g icing sugar
- 1 orange juiced
- 1/2 orange zested to form large strips
- 1 tbsp toasted flaked almonds
Instructions
- Pre heat the oven to 180C/ 160C fan/ gas 4.
- Lightly grease and line a 20cm loose bottom cake tin. Excluding the cranberries, add all the remaining ingredients to a stand mixer. Mix on medium-high for 30 seconds and the ingredients are just combined with no flour visible. Alternatively, a food processor can be used if you don’t have a stand mixer to hand.
- Pour half the mixture into the cake tin. Spread over the fresh cranberries and then pour over the remaining cake mixture. Smooth over with the back of a spoon and scatter over the toasted flaked almonds.
- Place the tin in the oven and bake for 50 minutes. Place a skewer in the centre of the cake and check to see it comes away clean. Remove the cake from the oven and allow to cool completely in the tin. This is a delicate and light sponge so please don’t be tempted to remove the cake before it’s cooled!
- In a bowl, whisk together the icing sugar and orange juice. Spoon the mixture into a piping bag and drizzle the glaze over the cake in a zig zag design. Scatter over the orange zest and flaked almonds. Serve alongside vegan cream or vanilla ice cream.