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| A lovely, lighter vegan alternative to traditional rich and heavy Christmas fruit cake – but still full of Christmassy flavours like cranberries, orange, walnuts and spices. Another easy but delicious recipe from Carol Kearns of The Art of Baking blog. |
The recipe uses camelina seeds in place of eggs so it's suitable for vegans, while the use of sunflower oil and mashed bananas gives the cake a wonderfully moist texture.
As well as being delicious, this recipe is supremely easy to make. I’m a huge fan of baking cakes in a loaf tin as they cook more evenly than using a square or round cake tin (no overcooked edges while the middle stubbornly refuses to cook).
The baked cake keeps well in an airtight container (indeed, it gets better and better) or it can be made ahead and frozen until needed.
Makes 8 to 10 slices
Ingredients
You will need
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Method
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* You can replace the orange juice in the recipe with 4 tablespoons of a vegan friendly orange liqueur such as Cointreau (and use the remaining orange in a fruit salad!).
Caponata is a much-loved Sicilian dish of bold Mediterranean flavours, traditionally a rich, sweet-sour stew of aubergines, onions, tomatoes, capers and herbs. In this version, tender borlotti beans join the mix, adding extra substance, creamy texture and a satisfying protein boost, making it as perfect for a light main as it is for a side dish.
Lentils can sometimes blend into the background of a dish but these organic black lentils from France deserve to be the star of the show. This simple dish showcases their texture, colour and flavour.
Taktouka is a savoury Moroccan side dish of chargrilled peppers, tomatoes, paprika and coriander. Here we break with the traditional recipe by adding borlotti beans for a more substantial dish.
