There's been a lot of nice comments from people who have tasted this cake. I'm yet to try any other vegan versions myself so I can't compare to other recipes, but it was very yummy!
Nice and easy recipe for this one, not ideal for a novice but simple enough if you've made pastry before.
A pastry tin or flan case would work best. Sandwich tins or cake tins (without a removable base) should be fine too.
Pre-heat your oven to 180c or gas 4/5. Grease your flan/cake tin with a little marg.
Ingredients:
For the Pastry-
225g Plain flour
1/4 teaspoon salt
115g Dairy free margarine
3 tablespoons cold water
Sift the flour and salt into a bowl. Add the butter, rub it into the flour with your fingertips until its a crumb-like mixture. Sprinkle 3 tablespoons of water over the mixture and gently mix with your fingers til it forms into a dough.
If it is still to dry add another tablespoon of water. Roll the dough into a ball and wrap it in clingfilm. Refrigerate for 30 minutes (this stops the pastry from shrinking)
For the filling-
200g Dairy free margarine
200g Sugar
4 eggs worth of egg replacer
200g self raising flour
1 and 1/2 tablespoons almond essence
Strawberry Jam
Chopped almonds
Cream your butter and sugar together, stir in the egg replacer mix, then fold in your flour.
Add your almond essence and mix until it's a creamy batter.
Take your pastry from the fridge and roll it out until it will cover the base and sides of your baking tin. Carefully place your pastry in the tin and mould to the edges so it's flat.
Spread the strawberry jam all over the pastry base til it's completely covered.
Pour your filling on top of the jam, then put in the oven for 30-40 minutes.
5 minutes before baking is complete, sprinkle the chopped almonds on top of the bakewell so they brown slightly.
Remove from oven and cool before serving.
Voila!!
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