Almond and Apricot Cake (vegan)

1 1/4 cups wholemeal self-raising flour
1/2 tsp. baking powder
1 cup dried apricots
1 1/4 cups soya milk
1 1/4 cups chopped almonds
1 cup ground almonds
3/4 cup vegetable margarine
4 tbs. brown sugar
1 tsp. almond essence
a few whole almonds for decoration
(optional)

Preheat the oven to 220C/425F/gas mark 7

Use a 15cm/6 inch round cake tin.

Finely chop the apricots, put them in a bowl, pour the soya milk over, cover and leave to stand for several hours - preferably overnight.

Grease and line the cake tin. Sprinkle the chopped almonds on an oven proof plate and put them in the top of a hot oven till they begin to brown (about 8-12 minutes). Remove from the oven and set aside. Leave the oven door open and reduce heat to warm (325F/163C/gas mark 3)

Put the flour, ground almonds and baking powder in a bowl and mix thoroughly. Melt the margarine and sugar in a small saucepan over a low heat before adding it to the flour mixture. Mix well and add the soaked apricots (together with any remaining liquid), the roasted almonds and the almond essence. Combine all the ingredients together thoroughly.

Transfer the mixture to a greased, floured cake tin, decorate with whole almonds and bake in the middle of a warm oven for about 50 minutes till a warm knife inserted in the centre comes out cleanly. Allow to cool in the tin before removing.

Eggless Cakes

Vegan Cakes

Almond and Apricot Cake (vegan)