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Traditional Vegan Gur Cake Recipe From Blazing Salads

Gur Cake Recipe

In Blazing Salads this is one of the most popular cakes on our Autumn menu. It appeals to all palates being vegan, sugar-free and made using wholemeal flour.

Gur cake is a fruit slice traditionally made in Dublin. It was made from left-over stale bread or cake and baked with dried fruit. It was one of the cheapest cakes to buy from the baker and was popular with young lads ‘on the gur’ – mitching from school.

N.B. this recipe should be started the night before, in order to give the dried fruit time to soak. This cake keeps very well and is great for picnics or long journeys. It also freezes well. Makes 12 – 16 slices.

Ingredients:
For the filling
200g sundried sultanas
200g currants
200g sultanas
1 teabag
350g breadcrumbs
4 tbsp apple concentrae or brown rice syrup or maple syrup
2 tsp mixed spice

For the pastry
350g wholemeal spelt flour or fine whole meal flour
150g sunflower margarine
2/3 dessertspoons of cold water
Sea salt

Method:
For the filling
1. Wash the raisins, currants and sultanas and place in a large bowl along with a teabag and boiling water and soak overnight or for 6-8 hours.

For the pastry
1. In a large bowl place the flour and a pinch of salt and rub in the margarine until the mix resembles breadcrumbs.
2. Add the water gradually and mix gently until the pastry comes away from the sides of the bowl and forms a ball.
3. Wrap the ball of dough in cling film and place in the fridge to rest for 30 minutes.

To make the cakes
1. Preheat the oven to Gas 4, 180C, 350F.
2.
Squeeze the teabag into the soaked fruit, and discard. Add the breadcrumbs, apple concentrate and mixed spice to the fruit. Mix well. Oil a 23cm square baking tin.
3.
Take the pastry out of the fridge and roll half of it on a lightly floured surface, using the baking tin as a template. Line the base of the tin with the pastry, pressing well into the sized and corners.
4.
Pour in the fruit mixture and press down evenly with the palm of your hand. Roll out the other half of the pastry and again using the tin as a template cut out the pastry leaving a 1/2 cm extra around the edges.
5.
Place the pastry on top of the fruit mix and press firmly around the edges. Place in the centre of a preheated oven and bake for 40 minutes or until the top is golden brown.
6.
Slice into 12-16 pieces to serve.

RECIPE FROM BLAZING SALADS

Lorraine and Pamela of Blazing SaladsBlazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.

Blazing Salads 42 Drury Street, Dublin 2, Ireland. www.blazingsalads.com

Blazing Salads  Blazing Salads

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