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  • Jesmond Cake Company

Vegan mince pie bundt cake














Ingredients

400g self raising flour, plus a little extra for dusting

30g cornflour

1 teaspoon salt

225g caster sugar

180g vegan butter eg Flora Plant butter or Naturli block

zest of an unwaxed lemon and an unwaxed orange

about 300ml vanilla milk plus 3 tablespoon yoghurt/custard to make 360ml

10ml lemon extract

10ml orange extract

1 tablespoon mixed spice

300g mincemeat (check it is vegan)

For greasing the tin:

1 teaspoon vegan margarine or butter or shortening eg Trex, plus flour


To glaze:

20ml sugar gently dissolved in 20ml water, cooled. Then add 30ml brandy (check it's vegan). If you prefer not to use alcohol, add a teaspoon of vanilla extract instead.


To decorate

300g icing sugar mixed with 35ml water


Preheat the oven to 180 degrees C. Gently melt the 1 teaspoon of fat and brush the inside of the tin with it, taking care to cover the whole area. Sieve a little bit of flour over the layer of oil. Turn the tin the other way round and tap it on the bench to remove any excess. This will help you remove the cake from the tin neatly.


Mix the milk, yoghurt and extracts and set aside. Sieve the flours together. Cream the butter, sugar, zests and salt until it is light and fluffy, then add the flour mixture and milk mixture alternately, then fold in the mincemeat.


Spoon the batter into the tin and bake for about 45 minutes until a skewer comes out clean. Allow the cake to cool for 10 minutes, then remove from the tin onto a wire rack and brush on the glaze. Allow the cake to cool completely before icing.


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