Fruit Puree Cake
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Ingredients
- 220g self-raising flour
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder, 50g sugar
- 100g vegan margarine (or 70g vegetable oil)
- 360g fruit puree
- 50g carob/cocoa powder or dessicated coconut
Method
- preheat oven to 180C (170 if fan assisted)
- cream marg and sugar, then mix in the puree
- sift in the dry ingredients and mix thoroughly
- spread immediately in a greased lined baking tin
- bake for about 50 mins until a pin/knife comes out clean
- when cool, optionally ice with a blend of fruit puree, icing sugar and creamed coconut, or simply sprinkle with dessicated coconut
Notes
Puree suggestions: jar of unsweetened fruit puree, liquidised tinned fruit in most of juice (not syrup), or home-made puree.
About
- Difficulty: Experienced
- Preparation: Bake
- Provides: 10 servings
- Yields: one cake
- Vegginess:: Vegan
Type
Allergy details
Author
This recipe was reproduced with the kind permission of .
