Skip to main content

No results found

oxford cwmodd
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

festival
Mon 1 Aug 2022

What Is The Big Feastival?

With Alex James

We spoke to Alex James from Blur who told us all about this years Big Feastival, taking place on his idyllic Cotswolds farm on the 26-28 August.

WILDING WINE
Fri 8 Dec 2023

Wilding, renowned for its commitment to exceptional wines and immersive experiences, is thrilled to present the Winter Wine Series featuring Kent Barker, Owner and Wine Director of Wilding.

Christmas Leaflet 2023   final 01 1 eepuzs
Fri 8 Dec 2023

Oxford Food Hub has launched its 2023 winter appeal as demand grows from communities and charities for support this Christmas.

Renemar Pinedo
Fri 8 Dec 2023

Cotswolds gourmet bolthole, The Feathered Nest Inn, has appointed Renemar Pinedo as their new Head Chef.