The Vegan Summer 1979

P p / M p e c G E R M A N A P P L E OR t. W PLUM CAKE (This cake consists of three layers, the base, the fruit topping, and the semolina top cover.)

INGREDIENTS For the base | oz (20g) fresh yeast or equivalent of dry yeast.

1 teaspoon molasses (or black treacle or sugar) spt. (| 1) diluted/reconstituted Vegan milk 17 \ oz (500g) 85% plain wheat flour 2 | oz (70g) sugar (optional) For the fruit topping 5level teaspoon salt About lb (1-1J kg) 3 tablespoons vegetable oil. raw apples or plums.

For the top cover 1 pt (g I) diluted/reconstituted Vegan milk of pleasant taste (suggest mixture of | pt "Plamil" and \ pt "Nectina" almond milk) 4 oz. (U5g) semolina lg oz (40g) vegetable margarine \ level tea spoon Joking 2 | - 3oz ( 7 O - 8 O g) soft light-brown sugar pinch of Bicarbonate of 1 desertspoon "Soyolk" Soda (optional) 2 level teaspoons Vanilla essence pinch of salt a little margarine.

The above quantities will fill 2 baking sheets for average-size gas oven or 4 round sandwich cake tins of 8|" diameter or 1 baking sheet and 2 sandwich cake tins.

METHOD 1. Peel apples, remove cores and cut in fairly thick slices - or wash plums, remove stones and cut in halves.

2. Prepare top cover as follows: Bring milk with salt to boil. Remove from fire, slowly and gradually stir in semolina, simmer on low flame until thick, switch off flame and let cool to room temperature - stirring all the time.

Warm margarine and beat to a cream, gradually adding sugar, Soyolk, Vanilla essence, baking powder, bicarbonate and semolina pulp.

3. Prepare dough for base as follows Dissolve yeast and molasses in 5 tablespoons of the lukewarm milk.

Sieve f, of the flour into a bowl, make a hole in the centre, into which pour 18