Celebration FruitCrown

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Serves 6–8

Cake250g/8½oz self-raising flour*1½tsp baking powder*50g/1½oz ground almonds175g/6oz golden granulatedsugar300ml/10fl oz soya milk125ml/4fl oz rapeseed oil1tbsp vanilla extract

*This cake can be madegluten free by using GF self-raising flour and GF baking powder.

To decorateVegan chocolate according toyour fancy, approx. 50g/1½oz

Fruit saladApprox. 250g/8½oz freshprepared fruit – try mixedberries, tropical fruits or local, seasonal fruits

Add the juice of half a lemonif you are using apples. Fresh mint leaves make a tastyand colourful addition.

Meringue kisses120ml aquafaba (liquid fromcanned chickpeas, strained)½tsp white wine vinegar125g/4½oz caster sugar

1 Preheat the oven to180 C̊/350̊ F/Gas Mark 4. 2 Grease a 24cm/9½ inch ring-shaped cake tin.3 Put the flour, baking powder,sugar and almonds into alarge mixing bowl and stir to mix thoroughly.4 Put the soya milk into ameasuring jug and add the oiland vanilla extract, stir together.

5 Pour the wet ingredientsonto the dry ingredients and mix until just combined.6 Spoon into the prepared tin,smooth the top and bake for30–35 minutes until firm andgolden. Allow to cool for afew minutes in the tin beforeturning onto a rack to cool.7 When cool, decorate thecake with melted veganchocolate. Fill the cake withfruit salad and chill until readyto serve. Dot with meringuekisses immediately beforeserving.

To make the meringue kisses1 Preheat oven to 100̊ C/210̊ F/Gas Mark ¼. 2 Line a baking sheet withnon-stick baking parchment.3 Mix the aquafaba and vinegarand place in the fridge for afew minutes. Beat the mixture(a stand-mixer is best!) until itis so thick that you can turnthe bowl upside down and itwill not fall out. It’s impossibleto over-whip aquafaba so take your time. Add the sugarin small amounts, beatingeach time.4 Transfer the mixture to aplastic bag, cut off a cornerand squeeze tiny ‘kiss’meringues onto the lined tray.Bake for 75 minutes, then turn off the oven and leavethe meringues inside for another hour so that they arethoroughly dried. They can bestored in an airtight containeruntil needed. (Make lots, foryour guests to take home!)

The Vegan SocietyDonald Watson House, 21 Hylton Street, Hockley, Birmingham B18 6HJCharity No. 279228 | Co. No. 1468880 | VAT Registration No. 448 5973 95www.vegansociety.com | ©The Vegan Society 2017

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