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FREE CLICK & COLLECT | EDINBURGH & HIGHLANDS & CROY

 

Cookbook

Fig rolls

Fig jam

900g figs

450g granulated sugar

1½ lemons

Remove the stalk from the figs, halve then slice each half and chop each slice in half.  Place in an ANTA salad bowl, pour over the sugar and the grated lemon and juice of the lemons, stir cover and leave to stand overnight.

Heat the figs mixture and bring to the rolling boil, turn the heat down and simmer for about 35 – 45 minutes until the jam is thick and syrupy.

Spoon into warm sterilized jars, seal, label and store.

 Shortbread

Preheat the oven to 170C / gas 3.

  • 120g plain flour
  • 50g caster sugar
  • 50g cornflour
  • 125g unsalted butter

Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Stir in the sugar. Bring together with your hands.

Roll out the dough into a rectangle about 3mm thick. Cut into 2 lengths. Spread 2 table spoons down the middle of each half. Roll and divide each into 4, transfer to a tin.

Bake for 30 minutes until just coloured.

Dust with caster sugar.

Serve on an ANTA tile.

Honey Drizzle Cake

225g unsalted butter

225g caster sugar

4 eggs – lightly beaten

275g self-raising flour

2 tsp baking powder

4 tbsp milk

2 tsp fresh rosemary leaves - finely chopped 

1 large lemon – zest and juice

5 tbs honey

 

Preheat oven to 180C / gas 4

 

Grease an ANTA baking dish and line with greaseproof paper.

 

Cream together butter and sugar until light and fluffy. Beat in the finely chopped rosemary then gradually add the eggs a little at a time. Once you have added half the egg, fold in half the flour and baking powder. The add the remains of the egg and fold in remaining flour. Stir in the milk, chopped rosemary and lemon zest.  Spread the mixture evenly into the baking dish.

 

Bake for about 45 minutes until the cake is a light golden brown and springy to the touch.  Allow to cool slightly.

 

Mix together the honey and lemon juice and spoon evenly over the cake.

 

Alternatively, bake in 12 ANTA small mugs lined with paper muffin cases

 

 Prosciutto and figs

Prosciutto and figs

A classic paring, perfect as a starter or a healthy snack

 

2 ripe figs per person

2 slices prosciutto per person

Balsamic vinegar

 

Lightly wash the figs taking care as they bruise easily. Remove the stalk, then place on a chopping board and cut a cross from the pointed end  almost to the base, gently open to form flower shape.

 

Roll each slice of Prosciutto and place on an ANTA serving plate with the figs.  Lightly drizzle over a little balsamic vinegar and serve immediately.

 

Roasted pepper, onion and tomatoes

Roasted pepper, onion and tomatoes

1 red pepper

1 yellow pepper

1 orange pepper

2 onions

1 head of garlic

6 tomatoes

2 – 3 sprigs of rosemary

Olive oil

Salt and pepper

 

Preheat the oven to 220C/200C fan gas 6

 

Halve the peppers, remove the stalk and seeds and cut into 2cm wide strips and spread onto a large baking tray (or two).

 

Halve the onions and cut into wedges, sprinkle over the peppers, add the whole garlic cloves, rosemary sprigs, season and drizzle with olive oil.

 

Roast for about 10 minutes.

 

Meantime quarter the tomatoes – removing the core, skin if you wish.

 

Stir the vegetables add the tomatoes and roast for a further 10 minutes or until the peppers are starting to char.

 

Remove the rosemary stalks, check the seasoning then pile into an ANTA baking dish.

 

Delicious served with grilled chicken or on its own with warm Ciabatta.

 

Pizza

Pizza

Makes 4 x 30cm pizzas

 

Dough

1kg strong white flour

2 x 7g sachet dried yeast

1 tbsp caster sugar

1 tbsp salt

600ml warm water

100ml olive oil

 

Passata

1 tbsp olive oil

1 medium onion – finely chopped

2 cloves garlic – finely chopped

2 x 400g tins plum tomatoes

1tsp caster sugar

Salt and pepper

 

Topping ideas

1-2 mozzarella ball

Anchovy fillets

Olives

Griddled aubergine/courgette slices

 

Put the flour, yeast, salt and sugar into an ANTA salad bowl, make a well in the centre then pour in the warm water and olive oil.  Bring together with a knife until you have a soft, quite wet dough. Turn onto a lightly floured surface and knead for about 10 minutes until the dough is smooth.  Place in a lightly oiled ANTA salad bowl cover with a tea towel and set aside for about 1½ hours until the dough has doubled in size.

 

Make the sauce, heat the olive oil in a heavy-based saucepan, add the onions and garlic and gently sweat over a low heat until soft.

 

Add the tomatoes, stir well then add the sugar and season and simmer gently for about 35-40 minutes until sauces has thickened.  If you prefer a smooth sauce, blitz with a blender. Season and leave to cool.

 

Preheat oven 240C / gas 8 / 220C fan  Place a baking tray in the oven. The oven must be fully heated before baking.

 

Tip the dough onto a lightly floured surface and quickly knead.  Then divide into four parts. Using a rolling pin roll out the dough until it is about 30cm in diameter, if you have a pizza tray, place into the tray and using your fingers press the dough to the edges of the tray.  If you do not, place on a baking sheet.

 

Top each pizza base with about 2 good tablespoons of tomato sauce and add toppings of your choice,

 

Place the tray into on the preheated baking tray and bake for about 12-15 minutes until the base is crispy and the cheesy topping golden brown.

 

Serve on an ANTA serving plate.

 

Note: We like to make more passata than you will need for the pizzas and either freeze the leftovers or use as the base for pasta dishes.

 

Once proved, you can freeze the dough – divide into preferred portion size, lightly coat with olive oil ad place in a freezer bag. Squeeze out the air and seal. Defrost in the fridge overnight.

 

white risotto

White onion risotto

2tbs olive oil

knob butter

4 white onions – finely sliced

4 cloves garlic – finely chopped

400g Arborio rice

2 wine glasses white wine

About 800ml hot vegetable stock

75g butter - cubed

1 Taleggio cheese – cubed (remove any rind)

Salt and pepper

Parmesan cheese for grating

 

Heat the oil in a heavy based frying pan, when hot add a knob of butter and the onions and garlic and cook over a low heat until soft – about 15 minutes - being very careful not to let them brown.

 

Turn up the heat then add the rice, stir it well.  Add the wine and keep stirring, until the wine has been absorbed.  Turn down the heat and start adding the hot stock a ladle at a time.  Ensure the liquid is absorbed before adding more, this will take about 15 minutes, the rice should be creamy but still have a slight bite. Season to taste.   

 

Remove from the heat, add the cubed butter and taleggio cheese, cover the pan and set aside for a few minutes.

 

Serve in ANTA pasta dishes – grate over Parmesan cheese to taste.

Banana & fig tart

Fig and banana tart

400g plain flour

200g unsalted butter

2-3 tbsp cold water

2-3 bananas

About 18-20 small ripe figs

½ lemon - juice

2 tbsp honey

 

30cm pizza tin

Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough cold water to form a dough.

Roll out the pastry on a floured surface to form a circle about 5cm larger than the tin. Carefully lift the pastry around a rolling pin and unroll on top of the tin, using two fingers gently push the pastry into the corners of the tin.  Trim away any excess pastry.  Lightly prick the base of the flan with a fork and place in a fridge to chill for 30 minutes.

Preheat oven Gas 6 / 200C / 180C fan.  Place a baking tray in the oven.

Bake the pastry for about 20 - 25 minutes until a light golden colour.  You do not need to use baking beans as a pizza pan has such a shallow rim. Allow cooling completely.  

Carefully place the pastry case on an ANTA serving plate.

Lightly wash the figs taking care as they bruise easily. Remove the stalk, then place on a chopping board and cut across from the pointed end almost to the base, gently open to form a flower shape.

Slice the bananas into 2cm discs and arrange neatly over the pastry.  Cover with the fig ‘flowers’ placing them as close together as you can without damaging the fruit.

In a small ANTA bowl mix the lemon juice and honey together and carefully spoon over the fruit.

Serve with cream or Greek yoghurt.

Indian Fruit Summer

Peaches

Nectarines

Pears

Plums

Greengages

Figs

Grapes

Oranges (for juice if desired)

 

Peel, stone and slice peaches, nectarines and pears.  Wash plums and greengages remove the stone and quarter.  Remove the stalk, then slice the figs and if large halve the grapes. Pile into an ANTA pasta dish, pour over the juices squeezing over orange juice if desired.   Serve with cream or Greek yoghurt.

Minestrone

Minestrone
The secret to an authentic minestrone is to add the vegetables in layers - soffritto - which should be cooked slowly over low heat. By adding the vegetables this way the flavours build whilst giving the cooking time to dice the vegetables.
In addition to the base of onion, carrots, celery and potatoes you can, of course, use a selection of vegetables including fennel, artichokes, Cavolo Nero, kale etc.
4 tbs olive oil
30g butter
2 large onions - diced
2 medium carrots - diced
4 sticks celery - diced
1 large or 2 small potatoes - diced
150g French beans - cut into 2.5cm pieces
2 medium courgettes - diced
1/2 Savoy cabbage - shredded
4 large tomatoes - diced
400g can chopped tomatoes
400g can cannellini beans
Parmigiana Reggiano rind
Grated Parmigiana Reggiano for serving
Place your largest saucepan over medium heat and add the olive oil and butter, once the butter has melted add the onions and cook until soft and a light golden brown.
Add the carrots and cook for 2-3 minutes, then add the celery and cook for a further 2-3 minutes and then the potatoes followed by the green beans then courgettes each time cooking for a few minutes and stirring to ensure the vegetables do not stick. Add the shredded cabbage and cook until it has wilted.
Add the chopped fresh and tinned tomatoes and enough water to barely cover the vegetables. Season and add the Parmigiana rind, cover then gently simmer for about 2 1/2 hours stirring occasionally.
Add the cannelloni beans and cook for a further 30 minutes or so. Remove the Parmigiana rind and add further seasoning if necessary.
Serve with grated Parmigiana.
The soup tastes even better the next day.

sticky figgy pudding

Sticky Figgy Pudding
700g fresh figs - quartered
175ml orange juice
2tsp bicarbonate of soda
180g butter
360g dark soft brown sugar
360g plain flour
2 large eggs - lightly beaten

Sauce
110g butter
110g dark soft brown sugar
200ml double cream

Preheat oven 180C / Gas 4

Simmer the figs in the orange juice with the bicarbonate of soda until soft and pulp. Pour into an ANTA salad bowl and immediately add the butter and sugar and mix well. Once the butter has melted sieve in the flour and beaten eggs and fold together.

Pour into a lightly greased ANTA baking dish and bake for 45 - 50 mins until firm.

For the sauce melt the butter and sugar with the cream and bring to the boil. Pour over the pudding and serve with cream or ice cream.

Mixed leaf and Gorgonzola salad

Mixed leaf and Gorgonzola salad
400 mixed leaves
25g pine nuts, toasted
100g Gorgonzola
8 figs, quartered
6tbs olive oil
2tbs balsamic vinegar
1tsp grainy mustard
Honey to taste
Seasoning

In a small ANTA bowl mix together the olive oil, balsamic vinegar and mustard. Add honey to taste and season.

Put a small handful of mixed leaf salad onto an ANTA dinner plate, place the quartered figs on the salad with a slice or two of Gorgonzola, sprinkle with the pine nuts then drizzle with the dressing.

Blueberry Cake

INGREDIENTS

  • 150g caster sugar
  • 225ml milk
  • 100g butter
  • 55g dried fruit
  • 55g bluberries
  • 300g self raising flour
  • 1 egg

Preheat oven to 180°C/Gas 5.

Put the sugar, fruit, butter and milk to a sauepan and heat until the butter has completely melted. Mix well and leave to cool.

Add the flour and egg to the cooled fruit mixture and beat together gently.

Line an ANTA Baking Dish with parchment and cook for approximately 45 minutes.

**Swap the blueberries for blackcurrants or redcurrants or a mixture of both!

Coffee Cake

Sponge

  • 285g unsalted butter
  • 285g caster sugar
  • 5 large eggs
  • 3tsb espresso or strong coffee
  • 285g self-raising flour

Preheat oven 160°C/Gas 3.

Grease and line an ANTA Baking Dish.

Cream butter and sugar until light. Gradually beat in eggs, then coffee, and fold in the flour.

Pour into baking dish and bake for about 45-50 minutes until coloured and firm to the touch.

Allow to cool.

 

Icing & decoration

  • 90g unsalted butter
  • 180g icing sugar
  • tsp espresso or strong coffee
  • 24 walnut halves

 

For the icing cream together butter and sugar – add coffee to taste.

Spread over cake and decorate with walnut halves.

Return to the baking dish for storage.

White chocolate and raspberry cake

Ingredients:

225g unsalted butter

22g caster sugar

4 large eggs

227g self-raising flour

1 tsp baking powder

150g white chocolate

250g raspberries

Method:

  • Cream the butter and sugar together
  • add the eggs one at  a time 
  • slowly sift the flour and baking powder then fold in the mixture
  • add in the chocolate chopped up
  • spoon the mixture into two ANTA baking dishes
  • sprinkle in the raspberries evenly
  • set the oven to 180°
  • bake for 25-30 minutes
  • melt white chocolate and drizzle it on top of the cake once it is cool

Mushroom puffs

MUSHROOM PUFFS

1 sheet ready-made puff pastry

30g butter

1 shallot – finely chopped

1 tsp thyme - chopped

200g chestnut mushrooms – roughly chopped

2 cloves garlic – chopped

2-3 tbsp double cream

Handful parsley – chopped

 

Preheat oven Gas 6 / 200C / 180C fan.  

 

Cut the pastry sheet into eight slices, place on a baking tray and bake as directed until golden brown and well risen.

 

Heat the butter in a frying pan, add the shallot and thyme, then fry over a gentle heat until soft. Add the mushrooms and cook for about 5-10 minutes over a medium heat stir to ensure the mushrooms do not stick, add the garlic and cook for a few more minutes, stir in the cream and simmer until thickened and season.

 

Split the pastry in half horizontally, spoon on the mushroom mix, sprinkle over the parsley and top with the pastry lid.

 

Serve on an ANTA serving plate.

 

Carrot Cake

INGREDIENTS

  • 250 ml sunflower oil
  • 4 large eggs
  • 225 g light muscovado sugar
  • 200 g carrots, coarsely grated
  • 300 g self-raising flour
  • 2 tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 75 g walnuts, chopped

For the icing:

  • 50 g butter, at room temperature
  • 250 g icing sugar
  • 250 g full-fat cream cheese
  • a few drops of vanilla extract

METHOD

1. Preheat the oven to 180C/fan 160C/gas 4. Grease two deep 20cm round sandwich tins and line the bases of the cake tins with baking parchment. 

2. Put the oil, eggs, and sugar into a large mixing bowl. Whisk until the mixture is well combined, lighter, and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, baking powder, mixed spice, ginger, and chopped walnuts until evenly blended. 

3. Spoon the mixture evenly between the tins. Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool. 

4. For the icing: Put the butter, icing sugar, cream cheese and vanilla extract in a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended. 

5. Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern. 

Duck and pineapple

Ingredients:

  • 2.25kg (5lb) duck
  • 1 1/4 cups water
  • 2 tbsp chopped chilies
  • 4 1/2 tbsp white vinegar
  • 4 1/2 tbsp soy sauce
  • 4 tbsp Chinese-style barbecue sauce
  • 1/4 teaspoon 5-spice powder
  • 1 pineapple
  • 4 green onions
  • 2 tbsp canola oil
  • 2 tsp ginger root, diced
  • 1 garlic clove, crushed
  • 1 tbsp cornstarch

Directions:

  • Rinse the duck and place on rack in baking pan.
  • Combine 1/2 cup water, 1 tbsp chopped chilies, vinegar, soy sauce, and barbecue sauce, and the 1/4 tsp 5-spice powder.
  • Pour mixture over the duck.
  • Roast the duck uncovered in preheated 2200C (4250F) oven, basting and turning frequently until light brown, about 20 minutes.
  • Reduce heat to 1800C (3500F) and roast the duck, basting and turning frequently, 1 hour longer.
  • Remove the duck from oven.
  • Cool completely.
  • Cut the duck in half.
  • Remove and discard the backbone.
  • Cut the duck into small serving-size pieces.
  • Remove top leaves and all skin from the pineapple.
  • Cut the pineapple into quarters.
  • Cut out and discard the core.
  • Cut the pineapple quarters crosswise into 6mm (1/4-inch) slices.
  • Cut the onions into thin diagonal slices.
  • Heat the oil in a wok over high heat
  • Stir-fry ginger and garlic in the oil for 1 minute.
  • Add the duck and stir-fry until the duck is hot throughout, 3 to 4 minutes.
  • Combine remaining 3/4 cup water, 1 tbsp chilies, 1 1/2 tbsp each vinegar and soy sauce, 1 tbsp barbecue sauce, and the cornstarch.
  • Pour the mixture over the duck.
  • Cook and stir until liquid boils.
  • Add the pineapple and onions.
  • Cook and stir until the pineapple is hot, about 2 minutes longer.
  • Garnish with green onion curls.

MONKFISH PROVENCAL

MONKFISH PROVENCAL (serves 2)

1 monkfish tail (approx. 280g)

Plain flour

Salt and pepper

2 tbsp oil

30g butter

 

Sauce

1 tbsp olive oil

1 medium onion – finely chopped

1 shallot – finely chopped

2 cloves garlic – finely chopped

125ml glass white wine

1 heaped tsp tomato puree

450g vine tomatoes skinned, cored and chopped

1 tsp sugar

I tbsp chopped parsley

 

Heat 1 tbsp of the oil in a deep pan, add the onion and shallot and fry over a gentle heat until soft, add the garlic and cook for a further minute or two.  Add the wine and bring to the boil and cook for a few more minutes, add the tomatoes, puree and sugar and season, simmer (uncovered) for about 20-25 minutes until the sauce has thickened.

Remove membrane from the fish if necessary, rinse pat dry with kitchen paper and cut into 2.5m slices.

Put about 2 tbsp of flour onto a plate and season with salt and pepper and lightly dredge the fish, shaking off any excess flour.

Heat 1-2 tbsp of the oil and butter in a frying pan over medium heat, and cook the monkfish medallions over medium heat until lightly browned - about 3 minutes per side – allow to rest for a few minutes.

Spoon the tomato mixture into an ANTA pasta dish, place the monkfish on the sauce and sprinkle over the chopped monkfish.

Serve with rice and a green salad.

 

Cheesy pineapple

BARBECUED PINEAPPLE AND CHEESE CHUNKS 

Our take on the ubiquitous pineapple and cheese party appetizer.

1/2 fresh pineapple

Cheese – we used Gouda

Cocktail sticks

Preheat barbecue or griddle pan.

Cut the pineapple in half lengthways and remove the skin.  Cook the pineapple for 2-3 minutes on each side until they start to char, allow to cool.

Cut the pineapple and cheese into bite-sized chunks and thread onto cocktail sticks.

Serve on an ANTA plate.

 

Pecan pie

PECAN PIE

300g plain flour

250g unsalted butter

2-3 tbsp cold water

50g granulated sugar

3 large eggs

250ml golden syrup

50ml maple syrup

110g butter - melted

1 tsp vanilla essence

Pinch of salt

120g pecan halves

 

23cm loose bottom flan case

 

Preheat oven Gas 4 / 180C / 160C fan.  Place a baking tray in the oven.

 

Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough cold water to form a dough.

 

Roll out the pastry on a floured surface to form a circle about 10cm larger than the tin. Carefully lift the pastry around a rolling pin and unroll on top of the tin, using two fingers gently push the pastry into the corners of the tin.  Trim away any excess pastry. Place in a fridge to chill for 30 minutes.

 

In a large bowl whisk together the sugar, eggs, syrups, butter,  vanilla essence and salt then stir in the pecans, pour into the flan case, and bake for about 40-45 minutes until golden brown the middle of the filling should wobble a little when shaken.  Note - you may need to place a piece of kitchen foil over the pie for the last few minutes of cooking to prevent it becoming too brown. Leave to cool in the tin. 

 

Serve on an ANTA serving plate with cream or ice cream.

 

Smoked haddock and leek tart

SMOKED HADDOCK AND LEEK TART

300g plain flour

250g unsalted butter

2-3 tbsp cold water

2 leeks – finely sliced

1 tbsp oil

200g smoked haddock – cut into 1cm chunks

50g dill – finely chopped

3 eggs

150ml single cream

100g cheddar – grated

Salt and pepper

 

23cm loose bottom plan case

 

Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough cold water to form a dough.

Roll out the pastry on a floured surface to form a circle about 10cm larger than the tin. Carefully lift the pastry around a rolling pin and unroll on top of the tin, using two fingers gently push the pastry into the corners of the tin.  Trim away any excess pastry. Place in a fridge to chill for 30 minutes.

Preheat oven Gas 6 / 200C / 180C fan.  Place a baking tray in the oven.

Heat the oil in a frying pan, add the leek and fry over a gentle heat until soft. Set aside.

Put the eggs, cream and cheese in a mixing bowl and whisk together, season and add the dill.

Tip the leek into the flan case and spread evenly over the base, dot the haddock chunks over the leeks, then pour over the cream mix.

Bake for 25-30 minutes until starting to brown.

Serve on an ANTA serving plate.

 

MELANZANE PARMIGIANA

2 aubergines

1 tbsp olive oil

1 onion – finely chopped

2 sticks celery – sliced

1 red pepper – halved, deseeded and sliced

1 red chilli – finely chopped

2 x 400g tins chopped tomatoes

1 tsp caster sugar

2 x 125g mozzarella balls torn into small chunks

Parmesan cheese

Basil leaves

 

Preheat oven Gas 6 / 200C / 180C fan.  

 

Heat the oil in a frying pan, add the onion and celery and fry over a gentle heat until soft add the garlic, pepper and chilli and cook for a further minute or two.  Add the tomatoes, sugar and season. Simmer for about 20-25 minutes until the sauce has thickened.

 

Preheat griddle pan.

 

Slice each aubergine lengthways as thinly as you can and brush with a little olive oil then griddle in batches, the aubergine should be softened and slightly charred.

 

Place a couple of spoonfuls of tomato sauce in the middle of an ANTA baking dish, then a layer of aubergine placed widthways, cover with a bit more sauce and scatter over some mozzarella, repeat the layering placing the next layer of aubergine lengthways. The final layer should be tomato topped with mozzarella.

 

Grate over a good layer of Parmesan.  Bake for about 30-40 minutes until starting to brown, let it stand for 10 minutes before serving sprinkled with basil.

 

Cheese and vegetable tart

300g plain flour

250g unsalted butter

2-3 tbsp cold water

1 onion - chopped

1 tbsp oil

400g mix of broccoli and cauliflower florets

1 Romano pepper – sliced into rings

100g cheddar - grated

50g blue cheese

Salt and pepper

 

23cm loose bottom plan case

 

Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough cold water to form a dough.

 

Roll out the pastry on a floured surface to form a circle about 10cm larger than the tin. Carefully lift the pastry round a rolling pin and unroll on top of the tin, using two fingers gently push the pastry into he corners of the tin.  Trim away any excess pastry. Place in a fridge to chill for 30 minutes.

 

Preheat oven Gas 6 / 200C / 180C fan.  Place a baking tray in the oven.

 

Heat the oil in a frying pan, add the onion and fry over a gentle heat until soft.

 

Cut the broccoli and cauliflower florets into bit sized chunks.

 

Tip the onion into the flan case and spread evenly over the base. Top with the broccoli and cauliflower florets and pepper rings.  Sprinkle the cheeses over the top and season.

 

Place the flan on the preheated baking tray and bake for about 25-30 minutes until starting to colour.

 

Serve on an ANTA serving plate.

 

Cooks note:  Placing to flan on a preheated baking tray should help prevent a soggy bottom.

 

Vegan Chocolate Cake

Ingredients

  • 1 1/4 cups (300ml) vegan milk(soy, almond etc...)
  • 1 tbsp lemon juice (or white vinegar)
  • 2/3 cup (150g) vegan margarine/butter
  • 3 tbsp golden/agave/maple syrup (use your favorite liquid sweetener (maple will make a slightly less sweet cake))
  • 1 tsp instant coffee granules / espresso powder (OPTIONAL)
  • 2 1/4 cups (275g) plain (all purpose) flour
  • 3/4 cup (175g) sugar
  • 4 tbsp unsweetened cocoa powder
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)

For the vegan chocolate frosting

  • 1/3 cup (75g) vegan margarine/butter
  • 1 2/3 cups (200g) powdered icing sugar (confectioner's sugar)
  • 4 tbsp unsweetened cocoa powder
  • 2 tbsp water

Instructions

  • Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.
  • Stir the lemon juice (or vinegar) into the milk and set aside to thicken and 'curdle' slightly into buttermilk.
  • In a pan over a medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.
  • Sieve the flour, cocoa, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl and whisk together.
  • Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
  • Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.
  • Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
  • Meanwhile, to make the icing beat together all ingredients until smooth.
  • When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.

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