IN SEASON


VEGAN ALMOND, SQUASH AND RYE CAKE


Fresh fruit and a taste of almond make for a perfect vegan-friendly loaf cake. Ideal for sharing.


Serves 12 FOR THE BASE


300ml nut milk (cashew, almond or preferred)


2.5 tsp cider vinegar 250g sunflower oil


350g squash, peeled and grated 50g linseeds 85g ground almonds 330g plain rye flour 1.5 tsp ground cinnamon 1.5 tsp ground ginger 8g arrowroot 2 tsp gluten-free baking powder 1 tsp bicarbonate of soda


Half tsp Madagascan vanilla natural extract 300g light muscovado sugar


FOR THE FROSTING


140g coconut butter (put the jar in a bowl of hot water to loosen) 125g icing sugar, sifted, plus 1–2 tbsp


1.5 tsp Madagascan vanilla natural extract 350g firm, dairy-free coconut yoghurt


FOR THE BERRY TOPPING 150ml cold water 4g vegetarian gelatine


400g mixed berries (they can all be frozen or fresh; or 200g fresh to decorate and the rest frozen)


1 Heat the oven to 180C/gas 4 then grease and double line a 20cm square tin. In a jug, mix the nut milk with the vinegar and leave for 10 mins.


2 In a large bowl, whisk the sugar and oil for a few mins until smooth. Mix in the squash, 1.5 tsp of the vanilla extract, the seeds and ground almonds. In a separate bowl, mix the flour, cinnamon, ginger, arrowroot, baking powder and bicarbonate of soda, then fold into the squash mixture.


3 Once almost combined, pour in the milk and continue to fold until smooth. Scrape into the tin and bake for 40 mins. Turn the heat down to 150C/ gas 2 and bake for a further 2 hours (checking after 1 hour 30 mins), until springy and cooked through.


4 For the frosting, blend the coconut butter, icing sugar and remaining vanilla extract with a stick blender until smooth. Add 3 tbsp of the yoghurt and blend again. Fold the remaining yoghurt into this mixture (don’t blend or it will become runny), chill for 1 hour to firm up.


5 For the berry topping, pour 150ml of cold water into a jug and sprinkle over the vegetarian gelatine. Mix to dissolve. Put 200g fresh berries (or frozen) into a small saucepan over a medium heat for 2 mins, then roughly crush with a potato masher and stir in 1–2 tbsp of icing sugar. Pour in the mixture, turn up the heat and simmer until almost boiling; mix well. Put aside to cool and set for approx. 30 mins. It should become like a conserve.


6 To decorate, spread the yoghurt topping over the top, drizzle over the berry topping then finish with the remaining berries.


www.oetker.co.uk


COOK’S TIP


This cake freezes well – even decorated. Just wrap well and freeze for up to 6 weeks.


Defrost somewhere cool overnight.


Heligan Harvest


A TASTE OF OUR HERITAGE 6TH - 14TH October


12 | THE WEST COUNTRY FOODLOVER


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