Almond and Apricot Cake (vegan)

[Guest guest]

Here is the recipe for one of those cakes that I had asked about with soya milk.

I haven't tried it yet, but it sure sounds good.

 

Almond and Apricot Cake (vegan)

 

1 1/4 cups wholemeal self-raising flour

1/2 tsp. baking powder

1 cup dried apricots

1 1/4 cups soya milk

1 1/4 cups chopped almonds

1 cup ground almonds

3/4 cup vegetable margarine

4 tbs. brown sugar

1 tsp. almond essence

a few whole almonds for decoration (optional)

 

Preheat the oven to 425F.

 

Use a 15cm/6 inch round cake tin.

 

Finely chop the apricots, put them in a bowl, pour the soya milk over, cover and

leave to stand for several hours - preferably overnight.

 

Grease and line the cake tin. Sprinkle the chopped almonds on an oven proof

plate and put them in the top of a hot oven till they begin to brown (about 8-12

minutes). Remove from the oven and set aside. Leave the oven door open and

reduce heat to warm (325F)

 

Put the flour, ground almonds and baking powder in a bowl and mix thoroughly.

Melt the margarine and sugar in a small saucepan over a low heat before adding

it to the flour mixture. Mix well and add the soaked apricots (together with any

remaining liquid), the roasted almonds and the almond essence. Combine all the

ingredients together thoroughly.

 

Transfer the mixture to a greased, floured cake tin, decorate with whole almonds

and bake in the middle of a warm oven for about 50 minutes till a warm knife

inserted in the centre comes out cleanly. Allow to cool in the tin before

removing.

 

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