CAKEWELL TART

For 40cm x 26cm mess tin - 24 generous portions

Pastry:
• 300g organic white flour (Doves Farm or from Greens Windmill)
• 10g (2tsp) baking powder
• 120g organic sunflower margarine (Suma)

  Sponge mix:

• 450g organic wholemeal flour (Dove's Farm or Greens Windmill)
• 225g organic demerara sugar
• 20g (3tsp) baking powder
• 120g organic ground almonds
• 280ml / 250g organic sunflower oil
• 450ml / 450g water

• 280g jar Meridian organic raspberry spread

  Water Icing / cherries:

• 320g organic icing sugar
• approx 40ml water

• 12 (60g) natural glace cherries, halved

Instructions

• Either use shop bought shortcrust pastry or make your own in the usual way.
• Roll out pastry and line a greased pie dish. Prick all over with a fork.
• Bake for 20 mins at 190C (gas#5). Allow to cool.

• Spread fruit spread on top of the pastry base.
• Mix the dry sponge ingredients together.
• Add water & oil and mix again.
• Pour sponge mix over the jammy pastry base.
• Bake at 190C (gas#5) for 35 mins.

• Cool and top off with icing and halved cherries

The DIY Way . . . This original recipe makes 8 - 10 slices

1 oz = 28g
• 8 oz sifted self-raising flour
• 2 oz flaked almonds (half inside and half on top)
• 6 oz sugar
• 1 tsp baking powder
• 5 floz vegetable oil
• 7 floz water

• Strawberry spread

  for the pastry:

• 250g self-raising flour
• 125g margarine

The Easy Way:

Buy one from Veggies at many good demos - see VeggiesEvents Diary for details.

or visit Screaming Carrot, 42 Foxhall Road, Forest Fields, Nottingham's vegan/vegetarian bakery.

               

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