Vegan Food & Living - October 2017

VEGAN FOOD & LIVING OCTOBER 33

Total fat Saturates Salt Sugar Protein

22g 7. 3g 0.13g 21.6g 3.9g

130g (4½oz) unbleached

plain fl our

2 tbsp cornfl our

1 tsp baking powder

a pinch of salt

a pinch of ground turmeric

55g (2oz) desiccated

coconut

100g (3½oz) sunfl ower oil

180g (6¼oz) brown

rice syrup

2 tbsp plain soy milk

½ tsp vanilla extract

1 tsp lemon juice or apple

cider vinegar

FOR THE FROSTING

5 tbsp cornfl our

365ml (13fl oz) vanilla-

fl avoured soy milk

100g (3½oz) raw brown

sugar, plus 2 tbsp

¼ tsp vanilla

bourbon powder

a pinch of ground turmeric

100g (3½oz) vegan

margarine, at room

temperature

55g (2oz) desiccated

coconut, lightly toasted

1 Preheat the oven to 160°C/Gas

Mark 3 and oil a 24x17cm (9x6in)

baking tin.

2 Sift together the flour, cornflour and

baking powder in a mixing bowl, then

mix in the salt, turmeric and coconut.

3 In a separate bowl, mix the oil, syrup,

milk, vanilla extract and lemon juice

or vinegar. Pour into the bowl of dry

ingredients and mix gently with a

spatula until combined.

4 Spoon the mixture evenly into

the prepared baking tin, pressing it

down lightly. This mixture is thicker

than you might expect – it slightly

resembles moist cookie dough. Put

it in the oven and check it after

10 minutes and every couple of

minutes thereafter. Remove it from

the oven as soon as you see a slight

change in colour. If you wait until it

gets golden brown, you might end

up with a tasty but quite hard base

that will be difficult to eat with a

fork. When it is ready, remove it

from the oven, allow it to cool for a

couple of minutes, then cover it with

clingfilm to keep it soft. Allow to

cool completely.

5 For the frosting, mix the cornflour

into 120ml (4¼fl oz) milk, then

stir in the 2 tbsp sugar, the vanilla

powder and turmeric.

6 Heat the remaining milk in a pan

until boiling, then remove from the

heat and slowly add the cornflour

mixture, whisking vigorously. Put

back over low heat and whisk for a

minute until the sticky cream starts

bubbling. Remove from the heat,

allow to cool completely and whisk

until smooth again.

7 Very finely grind the remaining sugar

in a spice mill or food processor. In

a bowl, beat the margarine with an

electric whisk until soft. Gradually

add the powdered sugar and beat

until light and fluffy. Add the vanilla

cream, gently mixing with a spatula

to get an even, smooth frosting.

8 Spread the frosting evenly over the

cooled base. Sprinkle the desiccated

coconut over it to cover completely.

Wrap in foil and refrigerate for a

couple of hours before cutting into

slices to serve.

Rafaello slices

By Dunja Gulin

Makes 12 slices | Prep 15 mins | Cook 20 mins | Calories 342 (per slice)

VFL17.AfternoonTea.indd 33 06/09/2017 11:11