Taken from 1066 Cake Stand’s Compendium of Cakes. Reproduced with kind permission of Shelley Feldman, courtesy of 1066 Cake Stand.
| Rosh Hashanah – Golden Syrup Cakes |
Recipe Type: Vegan
Author:
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 8
AKA “Mums Vegan ‘Honey’ Cake”. My Mum went vegan a few years ago, until then she had never really baked, but this recipe goes down really well with her congregation. She was kind enough to let us put it in our recipe book, “1066 Cake Stands Compendium of Cakes”, which is now being sold through VIVA and through our own website www.1066cakestand.co.uk, where you can also find a recipe for vegan challah in the blog section. Mum’s congregation loved it, and a couple said they liked this “new delis” challah better than the one she usually bought. This recipe can easily be doubled for a larger loaf. Freezes well.
Ingredients
- 1/4 cup/60ml/3 fluid oz vegetable oil
- 1/3 cup/ 90ml/2 fluid oz warm water (warm helps melt the syrup)
- 1 teaspoon lemon juice
- 3 Tablespoons golden syrup
- 1 Tablespoon black treacle
- 2/5 cup/40g/1.5 oz sugar
- 1 teaspoon mixed spice
- 1 teaspoon baking powder
- 2/3 cup/75g/5oz self raising flour
Instructions
- Pre heat the oven to 325°F/170°C/gas mark 3.
- Grease a small loaf tin or 8 muffin tins.
- Mix the oil, water, lemon juice together.
- Add the golden syrup and black treacle (lick the spoons).
- Stir in the sugar, then add the spice and baking powder.
- Lastly, stir in the flour.
- Bake for 30 minutes.
- Test with a knife to see if it comes out clean.
- Cool on a wire rack for 20 minutes before carefully turning out and slicing.