P9 :DAIRY-FREE CHOCOLATE CAKE
P10: APPLE & MARZIPAN GALETTE
P11: CINNAMON APPLE FRENCH TOASTIE
P11: APPLE CAKE WITH SALTED CARAMEL
P12: SPICED PEAR FRANGIPANE TARTS
P13: APPLE CRÈME BRULEE
P13: STICKY TOFFEE PUDDING
P14: BURNS NIGHT TIPSY LAIRD TRIFLE
P15: RUM & RAISIN FUDGE
P15: NO BAKE CHOCOLATE TARTS
P16: APPLE & RHUBARB TART
P17: BLACKCURRANT & APPLE HAND PIES
P17: WALNUT & BANANA BREAKFAST TRAYBAKE
By Stockfood, The Food Media Agency
Dairy-free chocolate cake
SERVES 8-12
For the cake
175g (6oz) dark muscovado sugar
2 free-range eggs
150ml (5½fl oz) sunfl ower oil
150g (5½fl oz) wholemeal fl our
50g (1¾oz) unsweetened cocoa powder
3tsp baking powder
1tsp ground cinnamon
200g (7oz) fi rm pears, peeled, cored and coarsely grated
Salt
For the icing
225g (8oz) vegan cream cheese
115g (4 oz) plant-based butter, at room temperature
400g (14oz) icing sugar
2tsp lemon juice
1tsp vanilla extract
To decorate
300g (10½oz) caster sugar
4 small ripe pears; peeled
1 cinnamon stick
75g (2¾oz) dark chocolate (minimum 70% cocoa solids)
1 Preheat the oven to 190°C/Gas Mark5 and line two 20 cm (8in) round loose-bottomed cake tins with greaseproof paper.
2 Whisk together the sugar, eggs and oil with an electric whisk for 3 minutes or until thick.
3 Mix together the flour, cocoa, baking powder and cinnamon with a pinch of salt, then fold it into the egg mixture, followed by the grated pear.
4 Divide the cake batter between the prepared tins and level the tops. Bake for 30 minutes or until a skewer inserted into the centre of each cake comes out clean. Leave to cool in the tins.
5 To make the decoration, choose a saucepan in which the pears will snuggly fit. Add the sugar, 600ml (1¼pt) water and the cinnamon stick, then stir over a medium heat to dissolve the sugar. When the sugar syrup starts to boil, lower in the pears and simmer for 20 minutes or until a skewer will slide into the middle. Transfer the pears to a wire rack set over a plate and leave to cool and dry.
Heat half the chocolate in a microwave or bain marie. Spoon the chocolate over two of the pears and
