• Peach and raspberry vegan loaf cake

    Variation on vegan loaf cake as promised.  Happy baking!

    Ingredients:               

    Dry mix for loaf cake:

    • 500g plain flour
    • 60g ground almonds
    • 5 tsp baking powder
    • ½ tsp salt
    • 160g soft brown sugar
    • 1/2 tsp cinnamon and 1/2 tsp ground ginger

    Wet mix for loaf cake:

    •  280ml orange juice
    • 90ml oat milk or other non-dairy milk
    • 20ml vanilla extract
    • 120ml vegetable oil
    • 1-2 peaches (or nectarines) depending on size
    • 1/2 small punnet of fresh raspberries plus extra for decoration
    • 125g sultanas
    • Ground cinnamon and soft brown sugar for dusting

    Method:

    • Preheat oven to 180C. Grease (with non-dairy butter or oil) and line two loaf tin tins.
    • Peel the nectarine/s. Cut nectarine/s into small pieces.  Set aside.
    • In a large mixing bowl, sift the flour, baking powder, salt, sugar, cinnamon and ginger together. Then add the ground almonds.  Mix well.
    • In a measuring jug, add the orange juice, oat milk, vanilla extract and oil.  Mix well.
    • Make a well in the centre of the flour mixture, then pour in the wet ingredients.  Add in the chopped nectarine pieces, raspberries and the sultanas.  Fold and mix gently until a thick batter is obtained.  The batter may look quite dry (although less likely with the addition of raspberries fruits).  Do not be tempted to add more liquid as the fruit will release some moisture when the batter is baked.
    • Pour the batter into the two lined loaf tins. Spread the batter evenly in the tins.  Then place extra raspberries in a ‘herringbone’ pattern on top of the batter in a row.
    • Sprinkle with a mix of sugar and cinnamon.
    • Cook for 20 minutes at 180C and a further 20 to 25 minutes at 160C. When time is up test cake with cake tester and if it comes out clean, the cake is done.
    • Allow the cake to cool completely in the tin before removing and cutting it.

    Please note that the cake can be stored in an airtight container for a couple of days. To keep it longer it should be kept in the refrigerator as the fresh fruit can go mouldy if not refrigerated.

    Source: variation on Veganlovie recipe.

  • “Change is inevitable, progress is optional”

    I feel like I haven’t done much but yet have been very busy.  Three weeks with one day off, means that I have started my holiday in Cornwall very tired indeed.  This was evidenced by the fact that I slept on and off the whole way down from Swindon to Watergate Bay yesterday, with the exception of lunch and a comfort stop.  As if this was not enough sleep, I fell asleep again around 9/9.30 pm last night and slept through to 6ish this morning.  Possibly the early night was aided by the fact that after we arrived yesterday afternoon, we decided to do a beach workout before we went to dinner at the Beach Hut.  After bear crawls, duck walks, hero carries, wheelbarrows, walking lunges, push ups, burpees, squats, handstand dips and planks, we were decidedly knackered and a little sore when we went to dinner.  Being anaesthetised by a glass of wine was the final trick in sleep induction.

    I wish I could say that I am feeling refreshed this morning, but as I write this post in the relaxing spa lounge of the Watergate Bay Hotel, overlooking the beach, I feel that my eyelids are already getting heavy.  I feel that my massage at 11.10 am this morning may send me over the edge again into deep slumber.  So with that thought in mind, I had better get some writing done before I fall asleep.

    In terms of the reference to progress in the title of my blog, perhaps the biggest developments since last time I wrote is that I finished getting to grip with the Safer Food, Better Business document and I had my meeting with the environmental health officer.  She was happy with everything and I should be receiving a copy of her report shortly.  Our landlord has also approved me operating a business out of our rental property subject to getting the correct insurance in place.  In his words, he wants us ‘to be happy in No. 13’.  We are very grateful for his support as running a business from home is contrary to our tenancy agreement.

    My next step is to iron out my business model (still not sure exactly what I want to do or how I want to do it).  My ‘job’ is to complete this while I am on holiday this week.  It may sound a bit backwards to have set up my ‘business’ (and I say that loosely) before I know what I am doing, but I wanted to register my business so that I could bake/cook for people from home if I was requested to do so.   I guess it was also spurred on by cooking pizzas for the Coln St Aldwyns fete in September.  I want everything in place by then.

    With reference to change in the title of my blog, the only other thing I have really done since last I wrote is that I have been tinkering with the apple and rhubarb, vegan loaf that I originally made for Lynwood & Co at the Head Chef’s request.  My first attempt replaced the apple and rhubarb with nectarines and raspberries.  My second attempt used peaches instead of nectarines.  I tried the nectarine and raspberry version as I experimented with this at home, but the peach and raspberry version was too warm when I left work on Wednesday.  I did ask the owner’s wife to try the nectarine and raspberry version and she gave it the thumbs up.  I am still waiting to hear whether the Head Chef liked it or whether he tweaked it again.  He did like my Instagram post of it, which might have been his thumbs up.  I will post this variation of my vegan cake under recipes in case anyone wants to try it.

    On this note, I am going to end this post as my massage is fast approaching and I need to get ready to relax.

    Well my massage is over and according to the therapist, I did not, but need to relax more.  Without being rude, ‘tell me something I don’t already know’.  Despite not relaxing (someone, please teach me how), I think it was still time well spent.  Although I requested more pressure as I knew the instant the therapist began to massage me that I my back had more knots than a boating knot guide, the pressure was a bit too intense at times which made it difficult to relax.  She did suggest that I advise her if the pressure was too firm but I didn’t have the heart to tell her as it was me who asked her to increase the pressure in the first place.

    Oh, I just remembered that I also made a delicious carrot cake loaf with excess carrots which we ordered for the Coln Community Stores.  Okay, it was Jo but I asked him to order them at the end of a busy shift which he was helping me with on the recent Bank Holiday Monday.   Apparently he asked the supplier for the usual amount and they sent 3 kg rather than 1 kg.  I suppose all’s well that ends well as we got a carrot cake out of the excess, which was enjoyed by my colleagues at the Coln Community Stores.  Jo unfortunately missed out as I was putting the finishing touches to the cake when he walked out of the house for one of his business trips.