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Twelfth Night Cake

Vegan.World's picture
Ingredients
  Barbados sugar 4 Ounce (115 gram)
  Vegetarian fat 3 Ounce (85 gram)
  Flour 4 1⁄2 Ounce (130 gram)
  Soya flour 1 Ounce (30 gram)
  Fine oatmeal 1 Ounce (30 gram)
  Mixed spice 1⁄2 Teaspoon (Leveled)
  Ground cashews 3 Tablespoon (Leveled), creamed with a small teacupful cold water
  Lemon juice 1 Tablespoon
  Cream of tartar 1 Teaspoon (Leveled)
  Soda bicarbonate 3⁄4 Teaspoon (Leveled)
For creamed coconut cake topping
  Creamed coconut 4 Ounce (115 gram)
  Sunflower oil 2 Tablespoon
Directions

MAKING
1) Take a mixing bowl and beat together fat and sugar.
2) Take another bowl and mix together soya flour, whole-meal flour, mixed spice and oatmeal.
3) Gradually and slowly add dry ingredients to the fat and sugar mixture. Alternate by stirring creamed cashew mixture. Beat all the ingredients nicely.
4) Stir in lemon juice and then fold cream of tartar along with bicarbonate of soda.
5) Take two sandwich tins and divide the mixture between the two. Bake for 3/4 hour at 400°F/200°C (Gas Mark 6).

SERVING
6) Allow the cake to cool down completely and then sandwich it with mincemeat prepared at home. Also decorate with creamed icing or sprinkle with mixed spice and walnuts.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegan, Vegetarian
Ingredient: 
Cashew
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
85 Minutes
Ready In: 
0 Minutes
Servings: 
10

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