With ‘Veganuary’ in full swing and Burns Night around the corner on 25th January our regular contributor Tim Brooks has sent us his tried and tested Dundee Cake recipe to give you something seasonal to enjoy!

VEGAN DUNDEE CAKE
(Preparation time around 20 minutes)

Ingredients:
250g Light Brown Sugar
180g Dairy Free Margarine or Butter
4 Tablespoons of Marmalade
800g Self-Raising Flour
200g Ground Almonds
500g Dried Mixed Fruits
2 Teaspoons of Ground Cinnamon
1 pinch of salt
Plant based milk
Blanched almonds

Method:
• .I used a 10 inch diameter x 3 inch deep baking tin. Line tin with quality baking paper.
• Heat up oven to 160 degrees centigrade
• Mix together in a medium size bowl the following ingredients:
250g Light Brown Sugar
180g Dairy Free Margarine or Butter
4 Tablespoons of Marmalade.
• In a separate large mixing bowl add the following Ingredients:
800g Self-Raising Flour
200g Ground Almonds
500g Dried Mixed Fruits
2 Teaspoons of Ground Cinnamon
1 pinch of salt
• Now add the other mixed ingredients to this large mixing bowl .
• Add some plant milk (either soya, almond, oat,) a little at a time and mix very well until it is a strong mix consistency, but not too firm.
• Add all contents of bowl into baking tin, smooth over top slightly with knife.
• Place blanched almonds over the top of the unbaked cake following layout in photo.
• Place baking tin and contents into oven for around an hour or so.
• Afterwards, remove from oven and test with clean knife into the cake. If knife comes out clean, cake is ready! Allow to cool and remove from tin.
• When it’s cooled down, slice and enjoy with a cup of coffee!