Vegan Cranberry, Orange and Walnut Cake

Method

1. Put in the camelina seeds in a bowl with 6 tbsp of warm water and leave to stand for 30 minutes.
2. Meanwhile, preheat the oven to 180°C / Gas Mark 4. Lightly grease and line the loaf tin, or pop in a non-stick liner.
3. Finely grate the zest of the orange into a mixing bowl. Squeeze the orange and put the juice* into a small saucepan with the cranberries. Bring to the boil and then simmer for 2-3 minutes, stirring continuously, until the cranberries have plumped up and the orange juice has evaporated. Set aside to cool.
4. Add the bananas to the mixing bowl and mash thoroughly with a fork. Add the sugar, soaked camelina, oil and orange extract and stir well.
5. Sift the flour and bicarbonate of soda over the banana mixture and fold in. Fold in the cranberries and walnuts. If the mixture is very stiff, stir in 1 tbsp of water.
6. Spoon the mixture into the tin and level the surface. Sprinkle the golden linseed evenly over the surface. Bake for about 50-60 minutes until a skewer inserted into the centre of the cake comes out clean.
7. Leave the cake to cool in the tin for 10 minutes then remove and place on a cooling rack.