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Family Cottage Cake

Updated: Oct 19



This is my most precious recipe. And I am sharing it with you. This recipe means everything to me. It has been there for me in good time and bad. I have fond memories of my Great Grandma making this, my Mum, and my Dad. Thankfully my Dad let me have this recipe years ago.

I remember, after a loss in our childhood community, trying to teach my twin brother this recipe over one too many drinks (would not advise baking whilst overly indulged in alcohol) and I do hope he at least remembers what I tried to teach him.

Originally this recipe isn't vegan but I have made it vegan.


This cake goes perfectly with a cuppa tea and can easily be adapted to with different flavours. I have used jam but have had success with lemon curd, fig jam, and marmalade.


So now I pass it onto my reader to create more of your own precious memories with you family, friends.

If you do have go let me know. Tag @veganshizbaking on Instagram

@veganshiz on Facebook

Or just send me your pictures of precious family baking.

Enjoy.





Ingredients


450g- Self Raising Flour

220g- Vegan butter/margarine

100g- Sugar

1 tbsp- Chai Seeds/Flax seeds

1 tbsp- plant milk

2/3 tbsp- Jam/lemon curd/marmalade


Method


1- In a cup of small bowl add the chai seeds and mix with 3 tbsp of water. Leave in the fridge for 10 minutes (I have left it over night but as long as the mixture goes a little gloopy). Cover a baking tray with greaseproof paper.


2- Meanwhile mix the flour and sugar in a large bowl .




3- Add the butter and rub in using fingers until all big lumps are gone. You can test this by shaking the bowl making the larger bits come to the top. The picture below is how it should look once shook.


4- Add the chai seed mixture and 1 tbsp of plant milk. Using hands bring the mixture together into a dough. I find it best to fold and press.


5- Cut the dough into 2 pieces


6- On a lightly floured surface, and lightly flour a rolling pin, roll out one piece of dough to the size of you tray (be careful not to roll too thin. It should be no less then 1 cm thick ideally)


7- Using the rolling pin roll the dough round the rolling pin and roll the dough back out onto your tray.


8- Cover the dough with jam leaving around 1 cm around the edges


9- Roll out the other piece of dough and place on top of the jam covered piece. Don't worry about it looking untidy. Tuck and press the edges together, fitting to the tray.


10- Pre-heat the oven to 180 degrees Celsius and bake for 25-30 minutes.


11- Leave to cool completely before cutting into squares. Enjoy with a lovely cuppa.




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