This recipe for florentine cake is from the little green cookbook published by Hendersons’ Vegetarian Restaurant in Edinburgh. It’s gloriously easy, unusual and delicious – basically, a giant soft florentine masquerading as a tart.
This might be the sweetest thing that ever graced the menu in an establishment better known for its salads and wholefoody main courses – but it’s packed with wholesome dried fruit and almonds.
Hendersons was the oldest vegetarian restaurant in the UK when it closed last year, after fifty-eight years. The great news for all those who have been mourning its loss is that it will be re-opening this September. The location will be new, but hopefully the laid back vibe and the quality of the vegetarian and vegan food will be the same.
The original recipe uses dairy, but this works just as well with the plant-based alternatives given below. The quantities here will produce an 8″/20cm tart, and eight to twelve servings.
vegan florentine cake…
ingredients
- 100 g vegan margarine
- 125 icing (confectioner’s) sugar
- 55 g plain flour
- 50 ml oat (or other non-dairy) milk
- 175 g mixed peel, raisins and sultanas
- 100 g flaked almonds
- 140 g dark chocolate
method
- Set the oven to 150°C/300°F and line an 8″/20cm round flan tin.
- Melt the margarine in a large bowl and add the icing sugar. Stir until smooth.
- Add the flour, milk, dried fruit and almonds to the bowl, stirring as you go, to create a sticky cake mixture.
- Transfer to the tin and level the top before baking for 35 to 40 minutes until it’s golden brown on top.
- Allow to cool a bit before topping with the melted chocolate.
- Place the cake in the fridge and wait for the chocolate to set before removing from the tin and slicing.
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