VEGAN RASPBERRY SPONGE TRAYBAKE
A quick & easy recipe for an eggless and dairy-free raspberry sponge traybake
Provided by Veganumptious
Time 35m
Yield Makes 16-20 slices
Number Of Ingredients 19
Steps:
- Line a 30cm x 20cm baking tray with baking parchment. Preheat the oven to 220C/fan 200C.
- In a small bowl, add the vinegar to the soya milk and give them a stir (this will make the soya milk curdle and thicken); set aside.
- Sift the flour into a large mixing bowl and then add the sugar, baking powder, oil and vanilla essence. Pour in the curdled soya milk/vinegar mixture and stir to mix thoroughly.
- Fold in the frozen raspberries. Pour the mixture into the baking tin and bake until firm and springy to touch and a toothpick inserted into the middle comes out clean (about 20-25 min).
- When the cake is done, take hold of the edges of the baking parchment and lift the cake out of the tin and on to a cooling rack, baking parchment and all, and leave to cool.
- Once the cake has cooled, pour a little boiling water onto a few raspberries and press with the back of a spoon to extract a pinkish raspberry-flavoured liquor. Half fill a teacup or small bowl with icing sugar and start to add the pink liquid a little at a time, stirring continually, and adding more icing sugar if necessary, until you have thick pouring consistency. Drizzle the pink icing backwards and forwards across the cake in whatever pattern takes your fancy and cut into slices to serve.
RASPBERRY BAKEWELL SLICE
Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.
- Bake the pastry for 8-10 mins until it's cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.
- For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months - overwrap the tin with baking parchment and foil beforehand.
- To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.
Nutrition Facts : Calories 595 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.76 milligram of sodium
RASPBERRY & ALMOND TRAYBAKE
One mixture all whizzed in the food processor makes the base and topping for this bake
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 1h30m
Yield Cuts into 16-24 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed - or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly - or mix with a wooden spoon. It doesn't need to be very smooth.
- Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.
Nutrition Facts : Calories 179 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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