Between travelling, not having immediate access to a computer and ipads proving impossible to process photos on, my blogging has somewhat stalled. But the good news is I am officially back in the homeland and despite the weather (oh, the wonderful Irish weather!) I could not be happier. I’ve already done a swift recky of the charity shops and come up trumps with a pair of brogues, made a trip to the hairdressers, which resulted in what I am dubbing my ‘paige boy’ look, and made a start on my Christmas shopping…..I know, I know, I should be more organised but blame Ryanair for their lousy luggage restrictions not me!
Anywho, before we departed lovely London I was determined to squeeze in a bundt cake – I love a good bundt cake. As per usual I left it too late in the day to get the photos I wanted….after these were taken, I topped it with a cranberry glaze and some toasted, candied almonds. Sounds good, tasted good, no photographic evidence means I suck.
Ooompphh, this year has gone quick and I’m determined to go out with a bang, not a whimper. With this in mind, I’m going to do my very best to make these holidays as blog-filled as I can possibly make ’em. I think we’re off to a reasonably good start with this lightly spiced bundt cake, don’t you?
lightly spiced vegan bundt cake
2 cups plain flour
1 1/4 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 cup light brown sugar
1/2 cup granulated sugar
1 tsp ground ginger
1 tsp ground allpsice
1/4 tsp freshly grated nutmeg
1 cup soya yoghurt
1/2 cup soya or other plant milk
1/4 cup maple syrup
1/4 cup chopped medjool dates
for the drizzle….
1/4 cup sugar syrup
juice two clementines
Pre-heat the oven to 200 degrees celsius/350 fahrenheit.
Sieve the flour, baking powder, bicarb and spices into a bowl. Stir through the sugar until thoroughly combined.
Whisk together the wet ingredients, transfer to the flour bowl and mix until a thick batter is formed. Gently stir through the dates.
Grease and flour the bundt tin. Pour in the batter, ensuring it is evenly distributed – I like to bang it on the table top to get rid of any air bubbles! Place in the oven and bake for 30-35 minutes.
Allow to cool for 10 minutes before turning out onto a cooling rack where it should cool completely before adding the clementine sugar syrup. Pierce holes around the cake using a chopstick and carefully pour in the clementine drizzle syrup.
Slice and serve.