PREP TIME 30 mins / COOK TIME 60-70 minutes / Serves 8-10
- 250g self-raising flour, sifted
- 75g dried cranberries or dried cherries, chopped
- 50g pecan nuts, roughly chopped, plus a small handful extra to serve
- Zest of 1 unwaxed orange
- 125g golden caster sugar
- 200ml OGGS® Egg Alternative Aquafaba
- 100g vegan spreadable margarine, melted and cooled
For the icing
- 50g icing sugar
- 1-2 tbsp orange juice
- Preheat the oven to 190°C/170°C if using a fan oven/gas mark 5. Pop a loaf tin liner into a 900g loaf tin.
- Put the flour into a bowl and stir in the dried cranberries, pecan nuts, orange zest and sugar.
- In a separate clean, grease-free bowl, whisk the OGGS® Egg Alternative Aquafaba with an electric hand whisk for 3-4 minutes until thick and frothy and the liquid has doubled in size. The whisks will leave a slight trail when lifted out of the mixture.
- Pour the melted and cooled vegan margarine into the dry mixture and fold in a couple of times – it doesn’t need to be completely mixed in. Next add a large spoonful of the whisked Aquafaba and fold in, then gradually fold the remaining mix into the dry cake mixture in three stages, making sure everything is combined. It’ll be a smooth batter by the time you’ve finished.
- Spoon into the prepared loaf tin and bake for around 1 hour-1 hour 10 minutes until golden all over and well risen. To check it’s cooked all the way through, push a skewer into the middle – it’s ready when it comes out clean.
- Leave to cool in the tin for 20 minutes, then slide onto a wire rack, still in its paper, to cool completely.
- Mix together the icing sugar and orange juice in a bowl until smooth. Lift the cake onto a serving plate and drizzle the icing all over the top. Chop the remaining pecan nuts, scatter on top, then slice and serve.
Top tip: Store the cake in an airtight container for up to 3 days.
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