Skip to main content

No results found

Subrooms Leaderboard1110x120px nz9jo5
What's On, Eat, Sleep, Drink, Eat

M’hancha

For National Vegetarian Week

divider
3
© flavourphotos

Time to prepare: 15 minutes

Time to cook: 20 minutes

Makes 15 slices

8 sheets of filo pastry (leave these in the packet until ready to use)

For the filling

100g/3½oz vegan margarine, melted
50g/1¾oz caster sugar
50g/1¾oz glacé cherries, chopped
100g/3½oz ground almonds
Zest and juice of one orange
75g/generous 2½oz orange marmalade
150g/scant 51/3oz mixed nuts chopped and lightly toasted
1 tsp vanilla essence
¼ tsp mixed spice

Garnish

A little icing sugar
A few chopped nuts

  1. Preheat oven to 180°C/360°F/gas mark 4.
  2. Place half the margarine and all the remaining ingredients into a bowl and combine.
  3. On a large work surface (see chef’s tip below) place the filo pastry sheets in a row, overlapping by approximately 5cm.
  4. Spread the filling out in a line 10cm from the top. Quickly drizzle half of the remaining margarine over the pastry and filling.
  5. Fold over the left and right edges of the pastry to seal the ends. Carefully roll the pastry from top to bottom. This can be tricky, but don’t worry if the filo breaks. Once rolled into a sausage shape, carefully form into a coiled snake.
  6. Carefully transfer to a lined baking sheet and drizzle on the remaining margarine.
  7. Bake for 20 minutes.
  8. Transfer to a large serving plate and garnish with a few chopped nuts and a dusting of icing sugar, or alternatively a squirt of maple syrup. This is a sweet treat so only a small piece is needed. Start with the end of the ‘tail’ and work to the ‘head’!

Chef’s tip: You will need a large, clean work surface (e.g. long kitchen worktop) to make this on, so it’s worth clearing an area before starting. This cake will keep well for up to a week.

The Vegan Baking guide can be downloaded free of charge from the Vegetarian for Life website where details of the vegan baking courses can also be found, or order a physical copy for just £2 plus P&P.

RECOMMENDED

LRWftrOw
Tue 4 Jan 2022

Good Eats and Cheat Sheet Meats

Busting the Bilge with BOSH!

With our Optimism issue coinciding with Veganuary, there could be no better time to speak with bestselling authors and the UK’s biggest vegan brand BOSH!; Henry Firth and Ian Theasby. Ahead of the release of their ultimate money-saving plant-based cookbook  BOSH! On A Budget, Eloise Lonsdale zoomed them to talk budgeting, Oxford eats and their dream kitchen guests. 

jjkswaqI
Mon 1 Nov 2021

Tall Poppies and Fruity Business

In Conversation with Lime Cordiale

Brothers Oliver and Louis Leimbach – otherwise known as Lime Cordiale – caught up with us from their home in New South Wales, Australia ahead of their visit to Oxford’s O2 Academy in January.

Screen Shot 2021 10 27 at 12.15.11
Wed 27 Oct 2021

It’s a year on since my last visit to Brasserie Blanc in Oxford, and the welcome was just as warm as I remember.

FAbD78eA
Mon 4 Oct 2021

Yes, dear reader, my Bridget Jones moment came when I was sent to Bicester Heritage to try out their Finest Hour experiences.