I realised that I haven’t posted a huge amount of sweet treats during Mofo and I also had an invite to Cake Liberation Front in Manchester, so I decided to bake up a storm. One of the reasons I’ve not really been doing much sweet stuff is because whilst a lot of the recipes are basic, they’re still very similar to what I’d make today and didn’t seem too out of he ordinary. There were a few that stuck out though and the recipe I’m sharing today is from the Sainsbury’s Summer Desserts cookbook I came across.
Sainsbury’s supermarket published a whole series of cookbooks in the 80s and I was lucky enough to come across this one in the book exchange at my work, so I picked it up for free! This book is so fruity, which I should have expected really as it’s Summer themed but I panicked a little. I like chocolate cake and ridiculous amounts of sugar! I guess that’s one of the differences between baking now and baking back in the 70s/80s, cakes of course are still laden with fat but they’re not as decadent when it comes to sugar and decorations as a lot of cakes are today. I thought perhaps change would be good. I avoided the very many fruit and cream/fruit sorbet desserts and headed over to the cake section. I could still have my cake, even if there was no chocolate in it.
- 125g vegan butter
- 125g caster sugar
- zest and juice of a lemon
- 1/2 cup soya yoghurt
- 175g self raising flour
- 1 tbsp boiling water
- 6-8 plums, sliced thinly
- 1 tbsp icing sugar
- Grease a 20cm (8 inch) cake tin and heat the oven to 180C.
- Cream the butter, sugar and lemon rind until light and fluffy
- Beat in the soya yoghurt.
- Fold in the flour, lemon juice and finally the boiling water.
- Pour the mixture into the prepared tin and scatter the plums on top. Sprinkle with icing sugar and bake for 50-60 minutes. Leave in the tin a few minutes before transferring to a cooling rack.