Friday, June 19, 2009
LIGHT WALNUT & RAISIN CAKE
This is a lighter, less sugar- and fruit-heavy version of a previous cake I posted here. It uses golden syrup instead of treacle and gives a nice light-coloured, sweet loaf. Spread with vegan marg - the way we Irish eat brack - or eat plain with a hot cup of tea. Lovely!
225gr of self raising flour
1 tsp mixed spice
1tsp NoEgg mixed with 2tblsps water (or 1 beaten egg for non vegans)
1½ tablespoons of golden syrup
200mls of soya milk
50gr of light brown sugar
200gr of raisins or dates and raisins
30gr flaked almonds
o Preheat the oven to 160˚C
o Grease a 2lb loaf tin
o Sieve the flour and spice, mix in sugar, dried fruits and walnuts
o Heat the soya milk and the golden syrup gently until they are thoroughly combined, but be careful not to over heat.
o Mix the NoEgg mix (or beaten egg) into the treacle and milk. Then mix this mixture into the dry ingredients
o Put the mixture into the loaf tin. Gently shake to flatten the top
o Sprinkle with the flaked almonds
o Bake for an hour and ten minutes in the top of the oven.