caraway-and-rye

Mother’s vegan cake

Ingredients:

• 1.5 cups water
• 1.5 cups sugar
• 8 tbsp oil
• 1 tbsp cocoa
• 1 tbsp jam
• a handful of raisins or preserved cherries
• 90g ground walnuts
• 1 tsp baking soda
• cinnamon
• flour

Timing:

Make the day before or with 3-4 hours before serving.

Makes:

30 x 20 cm cake

How to make:

Make caramel syrup with 1 cup of sugar and all the water. Don’t over-boil it, because it doesn’t need to be reduced. Leave to cool.

Heat oven at 180 degrees and line a 20 x 30 cm tray with baking paper.

Add the remaining sugar, cocoa, jam, walnuts, cinnamon and baking soda to the syrup and mix well. Add also the oil and enough flour to make a medium-thick batter. Mix with the cherries or raisins and pour into the prepared tray.

Bake until done. Cut in pieces when it cools.

Source:

My mother.

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