Vegan Almond and
Semolina Sugee Cake SERVES 12
1 2
Cream the vegan butter in a large bowl to soſten it, then mix in the
semolina and plant milk. Cover the bowl and chill in the fridge overnight to soſten the semolina. Next day, preheat the oven to 180°C, and grease and line an 18cm round
3 4
cake tin. Take the bowl of semolina from the fridge and siſt in the flour and icing sugar. Stir well, then add the yoghurt, baking powder, baking soda, salt, vanilla and almond extracts, agave syrup, brandy and cinnamon. Mix until just combined, then fold in the almonds. Pour the batter into
the tin and bake for 45 minutes, or until a skewer inserted in the centre comes out clean. Meanwhile, make the marzipan. In a food processor, blitz the ground
5 6
almonds for 30-60 seconds to make them a little finer - but don’t over-process or you’ll end up with almond butter! Tip out into a large bowl and siſt in the icing sugar. Drizzle in the maple syrup, lemon juice, one tablespoon of water, and the almond extract, if using. Knead until it starts to come together. Shape into a ball, then flatten into a disc - this will make it easier to roll it out later. Wrap in plastic wrap and chill for at least an hour before using. Let the cake cool completely before turning out of the tin. Roll out the marzipan into an 18cm circle. Warm the apricot jam in a
small pan (or the microwave) and brush over the top of the cake. Lay the marzipan onto the cake, then garnish with almonds and pistachios.
Jackfruit And Blue Ginger: Asian Favourites Made Vegan by Sasha Gill is published by Murdoch Books.
42 / PROPERTYMAIL
INCREDIENTS *115g vegan butter *300g fine semolina
*250ml plant milk *75g plain flour *130g firmly packed icing sugar *130g vegan yoghur t or 125ml coconut milk *1tsp baking powder *1/2tsp bicarbonate of soda *Pinch of salt *1/2tsp vanilla extract
*1/2tsp almond extract *1tbsp agave syrup*1tbsp brandy *1/2tsp ground cinnamon *40g finely chopped almonds *2tbsp apricot jam, for brushing *Flaked almonds and whole pistachios, to garnish For the vegan marzipan:
*150g ground almonds *110g sifted icing sugar *1tbsp maple syrup *1tsp lemon juice *1/4tsp almond extract - optional
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44
