Like the rest of the country, I get really into The Great British Bake Off. I’m not usually a massive fan of TV, apart from the Food Network, and I much prefer watching a series or a film on Netflix or Amazon Prime, as I feel that most television programmes sit somewhere between slightly dull and brain-destroyingly stupid. However, when August rolls around, you can be damn sure I’ll be keeping my Wednesday nights free for GBBO, something I usually only do when Doctor Who is running (which, incidentally, usually happens around four weeks after Bake Off starts – September and October always make for great viewing).
This year, rather than just watching, I’m challenging myself to join in and make a vegan version of one recipe each week! This project will clash with this year’s vegan mofo, and possibly with the baby’s birth, so we’ll see what happens, but I’m determined to manage for the time being!
Last Wednesday, the signature bake was a Madeira Cake. I used to love this particular cake when I was younger, but it does rely quite heavily on eggs, so the vegan version doesn’t taste quite like the original. I also didn’t let it cool for long enough, so my cake is slightly sticky and the bottom fell off when I took it out of the tin (oops), and it didn’t get the lovely crack that a Madeira Cake needs, so this recipe definitely isn’t perfect. Still, I’m happy with the result and it tastes fantastic!
Classic Madeira Cakes are made with citrus flavours, but that just really wasn’t exciting me at all, so I chose to make a Pink Lemonade version using raspberries as well as lemon. Pink Lemonade is one of my favourite drinks ever, and I felt it was very fitting for this week, considering summer has finally arrived here in Liverpool!
- 175g margarine
- 175g caster sugar
- 100g raspberries
- 1 tbsp egg replacer
- 1 tbsp lemon juice
- 1/3 tsp bicarbonate of soda
- 75g soya yoghurt
- 1 tsp vanilla
- 200g self-raising flour
- 50g almond meal
- 50ml water
- 50ml lemon juice
- 2 tsp caster sugar
- Preheat your oven to 170ºC and grease a 2lb baking tin.
- Cream together margarine and sugar.
- Puree raspberries with egg replacer, lemon juice, bicarb, yoghurt and vanilla.
- Beat the raspberry mixture into your margarine by the spoonful. Don’t worry if your batter curdles, it will pull itself back together when you add the flour.
- Mix the flour and almond meal into your batter.
- Fill the batter into your loaf tin and bake for one hour, or until a wooden skewer inserted into the cake comes out clean.
- Let your cake cool down a bit. In the meantime, make your syrup by bringing the water, lemon juice and sugar to a boil and reducing it until it has thickened slightly.
- Remove your cake from the tin and make lots of little punctures in the top with a fork or a wooden skewer. Pour the syrup over the top.
- Leave to cool completely and serve!
- I say 1 tsp of vanilla, but in reality, I always just splash some in straight from the bottle. I would say to add vanilla according to taste, for me, more is always better!