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Summer vegetarian recipes Summer vegetarian recipes
(6 days later)
Turkish fried eggsTurkish fried eggs
This is a really good weekend breakfast. I use Turkish chilli pepper flakes; if you can't get them, use a chopped fresh red chilli or a tiny pinch of dried, crushed chilli flakes.This is a really good weekend breakfast. I use Turkish chilli pepper flakes; if you can't get them, use a chopped fresh red chilli or a tiny pinch of dried, crushed chilli flakes.
Serves 2Greek yoghurt 4 tbspsea salt a good pinchbutter a good knobeggs 4, organic or free-range wholemeal pittas or flatbreads 2Turkish chilli flakes 1 tspsumac a good pinchfresh mint, parsley and dill a few sprigs, leaves picked and choppedServes 2Greek yoghurt 4 tbspsea salt a good pinchbutter a good knobeggs 4, organic or free-range wholemeal pittas or flatbreads 2Turkish chilli flakes 1 tspsumac a good pinchfresh mint, parsley and dill a few sprigs, leaves picked and chopped
Mix the yoghurt and salt in a bowl and leave to one side.Mix the yoghurt and salt in a bowl and leave to one side.
Heat the butter in a large non-stick frying pan on a medium heat. Allow it to begin to brown, then crack in the eggs and turn the heat down, spooning the butter over the eggs until they are cooked exactly how you like them.Heat the butter in a large non-stick frying pan on a medium heat. Allow it to begin to brown, then crack in the eggs and turn the heat down, spooning the butter over the eggs until they are cooked exactly how you like them.
I like my fried eggs to be just set, with a super-runny middle and just starting to crisp up around the edges. If you are having problems getting your eggs perfect, a lid over the pan can help keep in the heat so that the top and the bottom cook evenly.I like my fried eggs to be just set, with a super-runny middle and just starting to crisp up around the edges. If you are having problems getting your eggs perfect, a lid over the pan can help keep in the heat so that the top and the bottom cook evenly.
Once your eggs are ready, quickly toast your pittas or flatbreads. Top with a good spoonful of yoghurt and the fried eggs, then sprinkle over the chilli, sumac and herbs and season with a little salt if needed.Once your eggs are ready, quickly toast your pittas or flatbreads. Top with a good spoonful of yoghurt and the fried eggs, then sprinkle over the chilli, sumac and herbs and season with a little salt if needed.
Any night of the week pizzaAny night of the week pizza
This is not a run-of-the-mill pizza – the base is made from cauliflower, oats and ground almonds, and makes a crispy, hearty and delicious vehicle for the mozzarella, tomato and fennel that sit on top of it.This is not a run-of-the-mill pizza – the base is made from cauliflower, oats and ground almonds, and makes a crispy, hearty and delicious vehicle for the mozzarella, tomato and fennel that sit on top of it.
I'm not trying to pretend it's a normal pizza and that you won't ever want a delicious margherita again – you will. But this base is so very easy you could eat it any night of the week with glee. Sounds weird, tastes genius. Give it a try.I'm not trying to pretend it's a normal pizza and that you won't ever want a delicious margherita again – you will. But this base is so very easy you could eat it any night of the week with glee. Sounds weird, tastes genius. Give it a try.
Makes 1 pizza, to serve 2-3For the pizza basemedium cauliflower 1, cut into big chunksground almonds 100goats 100gdried oregano a good pinchsea salt and freshly ground black pepperorganic eggs 2, beatenMakes 1 pizza, to serve 2-3For the pizza basemedium cauliflower 1, cut into big chunksground almonds 100goats 100gdried oregano a good pinchsea salt and freshly ground black pepperorganic eggs 2, beaten
For the toppingchopped tomatoes ½ x 400g tinfresh basil a big buncholive oilorganic mozzarella cheese 1 × 125g ballleafy greens (I use spinach or rocket) 2 big handfulsfennel ½ a bulb, shaved into thin slices with a vegetable peelerpecorino cheese for gratingFor the toppingchopped tomatoes ½ x 400g tinfresh basil a big buncholive oilorganic mozzarella cheese 1 × 125g ballleafy greens (I use spinach or rocket) 2 big handfulsfennel ½ a bulb, shaved into thin slices with a vegetable peelerpecorino cheese for grating
Preheat the oven to 220C/gas mark 7 and line a baking tray with baking paper.Preheat the oven to 220C/gas mark 7 and line a baking tray with baking paper.
Blitz the cauliflower in a food processor until it has a fine, rice-like texture. Put it into a mixing bowl, add the ground almonds, oats, oregano, salt and pepper, and mix with your hands. Make a well in the centre and add the eggs. Mix it all together, then use your hands to form the lot into a ball. It won't look like a traditional pizza dough, it will be a little wetter and less firm.Blitz the cauliflower in a food processor until it has a fine, rice-like texture. Put it into a mixing bowl, add the ground almonds, oats, oregano, salt and pepper, and mix with your hands. Make a well in the centre and add the eggs. Mix it all together, then use your hands to form the lot into a ball. It won't look like a traditional pizza dough, it will be a little wetter and less firm.
Rub the baking paper with some olive oil, then put the dough in the middle of the baking tray and use your hands to flatten it out until it is about 0.5cm thick, slightly thicker around the edges. Bake for 20 minutes, until just golden. Meanwhile, whiz up the tomatoes in the food processor with half the basil, a good pinch of salt and pepper and a good drizzle of olive oil.Rub the baking paper with some olive oil, then put the dough in the middle of the baking tray and use your hands to flatten it out until it is about 0.5cm thick, slightly thicker around the edges. Bake for 20 minutes, until just golden. Meanwhile, whiz up the tomatoes in the food processor with half the basil, a good pinch of salt and pepper and a good drizzle of olive oil.
Once the base is golden, remove it from the oven and turn the oven up to 240C/gas mark 9. Spread over the tomato sauce, top with the mozzarella, greens and shaved fennel, drizzle with a little more oil, then put back into the oven for another 8 minutes to cook the toppings.Once the base is golden, remove it from the oven and turn the oven up to 240C/gas mark 9. Spread over the tomato sauce, top with the mozzarella, greens and shaved fennel, drizzle with a little more oil, then put back into the oven for another 8 minutes to cook the toppings.
Once cooked, finish the pizza with the remaining basil, some more oil and a little grating of pecorino.Once cooked, finish the pizza with the remaining basil, some more oil and a little grating of pecorino.
Honey-roasted radishesHoney-roasted radishes
Roasting radishes turns them into something new – it mellows their punch, and they turn the most beautiful cerise colour. I roast mine with honey and some lemon juice.Roasting radishes turns them into something new – it mellows their punch, and they turn the most beautiful cerise colour. I roast mine with honey and some lemon juice.
Don't waste the tops, as they can be tossed through the roasted radishes to pep them up and provide beautiful contrast to the neon pink.Don't waste the tops, as they can be tossed through the roasted radishes to pep them up and provide beautiful contrast to the neon pink.
Serves 4radishes 2 bunches, with their topssea salt a good pincholive oilhoney or agave syrup 1 tbsplemon juice of 1Serves 4radishes 2 bunches, with their topssea salt a good pincholive oilhoney or agave syrup 1 tbsplemon juice of 1
Preheat your oven to 220C/gas mark 7.Preheat your oven to 220C/gas mark 7.
Trim the leaves from the radishes and give both leaves and radishes a good wash. Put the leaves to one side for later. Halve the radishes and tumble on to a baking tray with a good pinch of salt and some olive oil, then drizzle over the honey or syrup and squeeze over the lemon juice. Roast in the oven for 15 minutes, until just softened and starting to brown.Trim the leaves from the radishes and give both leaves and radishes a good wash. Put the leaves to one side for later. Halve the radishes and tumble on to a baking tray with a good pinch of salt and some olive oil, then drizzle over the honey or syrup and squeeze over the lemon juice. Roast in the oven for 15 minutes, until just softened and starting to brown.
Take the radishes out of the oven and toss with radish tops and a little more good olive oil, then taste and add a little more salt and pepper if needed. Perfect alongside a summer tart.Take the radishes out of the oven and toss with radish tops and a little more good olive oil, then taste and add a little more salt and pepper if needed. Perfect alongside a summer tart.
Seeded pistachio and squash galetteSeeded pistachio and squash galette
This is what I make on a Sunday for a crowd. A galette is somewhere between a tart and a pizza, but this galette base is much kinder in terms of time and far less fiddly than pastry or a dough. You will need a food processor, though.This is what I make on a Sunday for a crowd. A galette is somewhere between a tart and a pizza, but this galette base is much kinder in terms of time and far less fiddly than pastry or a dough. You will need a food processor, though.
Using this crust, I vary the toppings throughout the year. In spring I use wild garlic instead of spinach, char some asparagus on the griddle and top the galette with those instead of the butternut squash. In summer I add a bright bunch of basil in place of quarter of the spinach, and add some roasted tomatoes in place of the squash.Using this crust, I vary the toppings throughout the year. In spring I use wild garlic instead of spinach, char some asparagus on the griddle and top the galette with those instead of the butternut squash. In summer I add a bright bunch of basil in place of quarter of the spinach, and add some roasted tomatoes in place of the squash.
Serves 6For the galette baseshelled pistachio nuts 100g sunflower or pumpkin seeds 100g vac-packed chestnuts 100g olive oil 2 tbspmaple syrup 1 tbspunwaxed lemon 1, grated zestfresh thyme a small bunch, leaves pickedsea salt and freshly ground black pepperServes 6For the galette baseshelled pistachio nuts 100g sunflower or pumpkin seeds 100g vac-packed chestnuts 100g olive oil 2 tbspmaple syrup 1 tbspunwaxed lemon 1, grated zestfresh thyme a small bunch, leaves pickedsea salt and freshly ground black pepper
For the spinach toppingcashew nuts 75g, soaked overnight if you remember ripe avocado 1, halved and destonedspinach 2 big handfulslemon juice of ½To finishsmall butternut squash ½, deseeded and cut into 0.5cm slicesolive oilred onion 1, peeled and finely slicedred chilli 1, slicedFor the spinach toppingcashew nuts 75g, soaked overnight if you remember ripe avocado 1, halved and destonedspinach 2 big handfulslemon juice of ½To finishsmall butternut squash ½, deseeded and cut into 0.5cm slicesolive oilred onion 1, peeled and finely slicedred chilli 1, sliced
Preheat the oven to 200C/gas mark 6.Preheat the oven to 200C/gas mark 6.
Pop the squash on a baking tray with some salt and pepper and a drizzle of olive oil, and roast in the oven for 30 minutes, until golden.Pop the squash on a baking tray with some salt and pepper and a drizzle of olive oil, and roast in the oven for 30 minutes, until golden.
While the squash is roasting you can get on with everything else. First the galette crust: put the pistachios and sunflower seeds or pumpkin seeds on a baking tray and roast in the hot oven alongside the squash for 5 minutes.While the squash is roasting you can get on with everything else. First the galette crust: put the pistachios and sunflower seeds or pumpkin seeds on a baking tray and roast in the hot oven alongside the squash for 5 minutes.
Remove the tray of nuts and seeds (leaving the squash to carry on roasting) and tip them into a food processor with the chestnuts, olive oil, maple syrup, lemon zest, thyme and a pinch of salt and pepper. Blitz until you have a fine crumbly paste that comes together when you squeeze it. If it is too crumbly, add a touch more oil until it comes together into a solid piece when you scrunch it in your hands.Remove the tray of nuts and seeds (leaving the squash to carry on roasting) and tip them into a food processor with the chestnuts, olive oil, maple syrup, lemon zest, thyme and a pinch of salt and pepper. Blitz until you have a fine crumbly paste that comes together when you squeeze it. If it is too crumbly, add a touch more oil until it comes together into a solid piece when you scrunch it in your hands.
Lay a sheet of baking paper on your work surface, then tip out the paste and shape it into a circle with your hands. Place another sheet of baking paper on top and use a rolling pin to roll it out into a pizza-sized circle about 0.5cm thick. Put it on a baking tray and take off the top sheet of paper, then prick the dough with a fork and pop it into the oven alongside the squash for 15-20 minutes, until golden around the edges. Take it out and let it cool a little. If the squash is ready before the crust, take it out and set it aside.Lay a sheet of baking paper on your work surface, then tip out the paste and shape it into a circle with your hands. Place another sheet of baking paper on top and use a rolling pin to roll it out into a pizza-sized circle about 0.5cm thick. Put it on a baking tray and take off the top sheet of paper, then prick the dough with a fork and pop it into the oven alongside the squash for 15-20 minutes, until golden around the edges. Take it out and let it cool a little. If the squash is ready before the crust, take it out and set it aside.
Meanwhile, fry the red onion in a little oil with a pinch of salt until deep violet, sweet and just starting to colour (this will take about 10 minutes).Meanwhile, fry the red onion in a little oil with a pinch of salt until deep violet, sweet and just starting to colour (this will take about 10 minutes).
Now put all the topping ingredients – soaked cashews, avocado flesh, spinach and lemon juice – into a blender with a good amount of salt and pepper, and blitz until you have a smooth whipped grass-green paste.Now put all the topping ingredients – soaked cashews, avocado flesh, spinach and lemon juice – into a blender with a good amount of salt and pepper, and blitz until you have a smooth whipped grass-green paste.
Once the galette base has cooled a little, spread it with the spinach topping and scatter the red onion over it, squash and red chilli. I sometimes sprinkle over a bit of feta too.Once the galette base has cooled a little, spread it with the spinach topping and scatter the red onion over it, squash and red chilli. I sometimes sprinkle over a bit of feta too.
In summer I serve this with a bowl of crisp salad and some roasted new potatoes, and in winter with roasted roots and flash-fried lemony kale.In summer I serve this with a bowl of crisp salad and some roasted new potatoes, and in winter with roasted roots and flash-fried lemony kale.
Figs with sticky date dressingFigs with sticky date dressing
This is a killer dressing for any robust salad. If figs aren't in season, peaches, thinly sliced apples or clementines are all good too. I use date syrup here. If you can't get it, a couple of dates blitzed with a little oil will work, as will some good thick balsamic.This is a killer dressing for any robust salad. If figs aren't in season, peaches, thinly sliced apples or clementines are all good too. I use date syrup here. If you can't get it, a couple of dates blitzed with a little oil will work, as will some good thick balsamic.
Serves 4shallot 1, peeled and very finely choppedDijon mustard ½ tspdate syrup 2 tbsp or 2 dates blitzed with a little oillemon juice of 1sea salt and freshly ground black pepperextra virgin olive oil 2 tbspfresh mint a small bunchmixed salad leaves 8 big handfuls (I use rocket, radicchio, baby chard and mustard greens)fresh figs 6, quarteredfresh basil a small bunchsoft goat's cheese or goat's curd 100gPut the chopped shallot, mustard, date syrup and the juice of the lemon into a jug, season with salt and pepper and drizzle in the oil, whisking as you go. Chop the mint, add to the jug and set aside.Serves 4shallot 1, peeled and very finely choppedDijon mustard ½ tspdate syrup 2 tbsp or 2 dates blitzed with a little oillemon juice of 1sea salt and freshly ground black pepperextra virgin olive oil 2 tbspfresh mint a small bunchmixed salad leaves 8 big handfuls (I use rocket, radicchio, baby chard and mustard greens)fresh figs 6, quarteredfresh basil a small bunchsoft goat's cheese or goat's curd 100gPut the chopped shallot, mustard, date syrup and the juice of the lemon into a jug, season with salt and pepper and drizzle in the oil, whisking as you go. Chop the mint, add to the jug and set aside.
Put the salad leaves into a bowl and scatter the figs over. Give the dressing a good mix, then drizzle it over the salad. Pick the basil leaves off the stems and scatter over the salad, then toss everything together. Dot the goat's cheese over the top and it's ready to serve.Put the salad leaves into a bowl and scatter the figs over. Give the dressing a good mix, then drizzle it over the salad. Pick the basil leaves off the stems and scatter over the salad, then toss everything together. Dot the goat's cheese over the top and it's ready to serve.
The really hungry burgerThe really hungry burger
Does a veggie burger have a place in modern vegetarian food? Please be assured that this is not the breaded sweetcorn-and-mushroom mush excuse that usually shows up between two white buns. This is a hearty health-packed wonder.Does a veggie burger have a place in modern vegetarian food? Please be assured that this is not the breaded sweetcorn-and-mushroom mush excuse that usually shows up between two white buns. This is a hearty health-packed wonder.
I've played around with a lot of recipes before settling on this one, some full of bright herb freshness and grated veg, some packed with protein-rich tofu, and all were good, but what I look for in a burger is a deep moreish flavour, savoury and complex, so this is the one.I've played around with a lot of recipes before settling on this one, some full of bright herb freshness and grated veg, some packed with protein-rich tofu, and all were good, but what I look for in a burger is a deep moreish flavour, savoury and complex, so this is the one.
I use brown rice, but any cooked grain will do – quinoa, pearl barley and farro all work well.I use brown rice, but any cooked grain will do – quinoa, pearl barley and farro all work well.
I like to make a quick pickled cucumber to top these with. Thinly slice a quarter of a cucumber and pop it into a bowl with a pinch of salt, a squeeze of honey and a good tablespoon of white wine vinegar, then scrunch together and leave to sit while you make your burgers. A homemade quick pickle that beats a gherkin any day.I like to make a quick pickled cucumber to top these with. Thinly slice a quarter of a cucumber and pop it into a bowl with a pinch of salt, a squeeze of honey and a good tablespoon of white wine vinegar, then scrunch together and leave to sit while you make your burgers. A homemade quick pickle that beats a gherkin any day.
Makes 8 burgersolive oil a splashbig portobello mushrooms 8, roughly chopped into little bitsfresh thyme a few sprigs, with the leaves pickedsea salt and freshly ground black pepperwhite beans, haricot or cannellini 1 × 400g tin, well drainedfat medjool dates 4, pittedgarlic 2 cloves, peeled and finely choppedfresh parsley a small bunch, finely choppedtahini 2 tbspsoy sauce or tamari 2 tbspbrown rice 200g, cooked and cooled breadcrumbs or oats 100gunwaxed lemon 1, grated zestMakes 8 burgersolive oil a splashbig portobello mushrooms 8, roughly chopped into little bitsfresh thyme a few sprigs, with the leaves pickedsea salt and freshly ground black pepperwhite beans, haricot or cannellini 1 × 400g tin, well drainedfat medjool dates 4, pittedgarlic 2 cloves, peeled and finely choppedfresh parsley a small bunch, finely choppedtahini 2 tbspsoy sauce or tamari 2 tbspbrown rice 200g, cooked and cooled breadcrumbs or oats 100gunwaxed lemon 1, grated zest
To serveavocados 1–2, peeled and slicedtomato relish or ketchuppickled cucumber spinach leaves a few handfulsseeded burger buns (I use wholemeal ones), 8Get a large pan on a medium heat and add a splash of olive oil. Once the pan is good and hot, add the mushrooms and thyme, and season with salt and pepper. Fry on a good heat until the mushrooms have dried out and are slightly browned, then set to one side and leave to cool.To serveavocados 1–2, peeled and slicedtomato relish or ketchuppickled cucumber spinach leaves a few handfulsseeded burger buns (I use wholemeal ones), 8Get a large pan on a medium heat and add a splash of olive oil. Once the pan is good and hot, add the mushrooms and thyme, and season with salt and pepper. Fry on a good heat until the mushrooms have dried out and are slightly browned, then set to one side and leave to cool.
Next, drain the white beans and put them into a food processor with the dates, garlic, parsley, tahini and soy sauce.Next, drain the white beans and put them into a food processor with the dates, garlic, parsley, tahini and soy sauce.
Pulse until you have a smoothish mixture, then transfer to a bowl and add the rice, breadcrumbs, lemon zest and the cooled mushrooms. Mix well, then put in the fridge for 10 minutes or so to firm up.Pulse until you have a smoothish mixture, then transfer to a bowl and add the rice, breadcrumbs, lemon zest and the cooled mushrooms. Mix well, then put in the fridge for 10 minutes or so to firm up.
Once cooled, divide the mixture into 8 portions and shape into 8 patties. Place them on a baking tray lined with baking paper and pop into the fridge until needed. (This can be done the day before – and the burgers freeze well at this point.)Once cooled, divide the mixture into 8 portions and shape into 8 patties. Place them on a baking tray lined with baking paper and pop into the fridge until needed. (This can be done the day before – and the burgers freeze well at this point.)
Preheat your oven to 230C/gas mark 8 and bake the burgers for 15 minutes, until nicely brown. If you like cheese on your burger, pop a slice on top a couple of minutes before they come out of the oven.Preheat your oven to 230C/gas mark 8 and bake the burgers for 15 minutes, until nicely brown. If you like cheese on your burger, pop a slice on top a couple of minutes before they come out of the oven.
While your burgers are cooking, get your toppings ready. I go with avocado, tomato relish and pickled cucumber, plus a few spinach leaves. Hummus, grated carrot and sprouts is another favourite, but feel free to improvise. Once the burgers are golden, toast your buns and layer up your burgers.While your burgers are cooking, get your toppings ready. I go with avocado, tomato relish and pickled cucumber, plus a few spinach leaves. Hummus, grated carrot and sprouts is another favourite, but feel free to improvise. Once the burgers are golden, toast your buns and layer up your burgers.
Double chocolate cloud cakeDouble chocolate cloud cake
This is everything you want in a chocolate cake. Rich, bouncy and well rounded, with a chewy brownie outside, cloud light chocolate icing and a dreamy chocolate glaze to top everything off. No butter, refined sugar or white flour, but still delicious. I use light spelt flour here, as I prefer its more flavourful character and it is much easier on your body than white flour – however, if you can't get your hands on it plain flour would work. Likewise, if you can't get coconut oil, you can use melted butter. Half fat coconut milk doesn't work here, though.This is everything you want in a chocolate cake. Rich, bouncy and well rounded, with a chewy brownie outside, cloud light chocolate icing and a dreamy chocolate glaze to top everything off. No butter, refined sugar or white flour, but still delicious. I use light spelt flour here, as I prefer its more flavourful character and it is much easier on your body than white flour – however, if you can't get your hands on it plain flour would work. Likewise, if you can't get coconut oil, you can use melted butter. Half fat coconut milk doesn't work here, though.
Makes one big double-layered cakeFor the cakecoconut oil 100gmaple syrup 20mlvanilla extract 2 tspwhite spelt flour 300ggood unsweetened cocoa powder 50gbaking powder 2 tspsalt a good pinch milk (I use almond milk or ready-to-drink coconut milk) 200ml Makes one big double-layered cakeFor the cakecoconut oil 125gmaple syrup 150mlvanilla extract 2 tspwhite spelt flour 100ggood unsweetened cocoa powder 50gground almonds 150ggood unsweetened cocoa powder 100g baking powder 2 tspsalt a good pinch milk (I use almond milk or ready-to-drink coconut milk) 200mlripe banana 1
For the icingfull-fat coconut milk 1 × 400ml tinset honey 3 tbspcocoa powder 3 tbspvanilla essence 1 tbspFor the icingfull-fat coconut milk 1 × 400ml tinset honey 3 tbspcocoa powder 3 tbspvanilla essence 1 tbsp
For the chocolate glazemilk (almond or ready-to-drink coconut) 60mlgood-quality dark chocolate 100g, chopped into small piecesFor the chocolate glazemilk (almond or ready-to-drink coconut) 60mlgood-quality dark chocolate 100g, chopped into small pieces
To decorateberries a couple of handfuls (I use blueberries and blackberries, but raspberries, strawberries and red or white currants look good too)To decorateberries a couple of handfuls (I use blueberries and blackberries, but raspberries, strawberries and red or white currants look good too)
Preheat your oven to 190C/gas mark 5. Grease a 23cm springform cake tin and line the base with baking paper. Put your tin of coconut milk into the fridge to chill.Put the coconut oil into a small pan and let it melt over a low heat. Add the maple syrup and vanilla extract and mix well.Sieve the flour and cocoa into a mixing bowl and add the baking powder and salt. Bit by bit, add the coconut oil mixture, mixing as you go, then finally beat in the milk.Pour the mixture into the lined tin and level the top using the back of a spoon. Bake in the oven for 35–40 minutes, until it feels firm to the touch and a skewer comes out clean. Don't worry if the cake has cracked on the top, as this will all get covered by the chocolate glaze.Remove the cake from the oven and leave to cool in its tin for 10 minutes.Then carefully transfer to a cooling rack and leave to cool completely.Once it has had an hour in the fridge, open the tin of coconut milk and scoop the thick, creamy white top layer into a bowl, leaving behind the watery stuff (you can keep this to use in smoothies). Add the honey, cocoa powder and vanilla essence, then use an electric hand whisk or a normal whisk and a bit of elbow grease to quickly whisk together, breaking down the coconut cream and whisking it into a smooth fluff. Put it straight into the fridge and leave to chill.For the chocolate glaze, pour the milk into a small pan, bring to a simmer, then remove from the heat. Put the chopped chocolate into a medium bowl and pour over the hot milk, stirring until melted and glossy.Once the cake has cooled, use a bread knife to slice it horizontally into two layers. Remove the top layer and place to one side. Spread the chocolate coconut icing over the bottom layer and put the top on. Now put the cake back on the cooling rack and place a plate underneath.Pour the glaze all over the top of the cake, letting it drip down the sides (the plate underneath should catch all the drips). Pile the fruit on top and pop into the fridge to chill for 10 minutes, allowing the chocolate on top to set. Preheat your oven to 180C/gas mark 4. Grease a 23cm springform cake tin and line the base with baking paper. Put your tin of coconut milk into the fridge to chill.Put the coconut oil into a small pan and let it melt over a low heat. Add the maple syrup and vanilla extract and mix well.Put the flour, ground almonds, cocoa, baking powder and salt into a bowl and mix well. Mash the banana and add it to the milk. Make a well in the centre of the dry ingredients and slowly pour in the melted coconut oil mixture and the banana and milk. Mix well.Pour the mixture into the lined tin and level the top using the back of a spoon. Bake in the oven for 35–40 minutes, until it feels firm to the touch and a skewer comes out clean. Don't worry if the cake has cracked on the top, as this will all get covered by the chocolate glaze.Remove the cake from the oven and leave to cool in its tin for 10 minutes.Then carefully transfer to a cooling rack and leave to cool completely.Once it has had an hour in the fridge, open the tin of coconut milk and scoop the thick, creamy white top layer into a bowl, leaving behind the watery stuff (you can keep this to use in smoothies). Add the honey, cocoa powder and vanilla essence, then use an electric hand whisk or a normal whisk and a bit of elbow grease to quickly whisk together, breaking down the coconut cream and whisking it into a smooth fluff. Put it straight into the fridge and leave to chill.For the chocolate glaze, pour the milk into a small pan, bring to a simmer, then remove from the heat. Put the chopped chocolate into a medium bowl and pour over the hot milk, stirring until melted and glossy.Once the cake has cooled, use a bread knife to slice it horizontally into two layers. Remove the top layer and place to one side. Spread the chocolate coconut icing over the bottom layer and put the top on. Now put the cake back on the cooling rack and place a plate underneath.Pour the glaze all over the top of the cake, letting it drip down the sides (the plate underneath should catch all the drips). Pile the fruit on top and pop into the fridge to chill for 10 minutes, allowing the chocolate on top to set.
Extracted from A Modern Way to Eat by Anna Jones published on 19 JuneExtracted from A Modern Way to Eat by Anna Jones published on 19 June
This article was amended on 19 June. The publisher requested that the double chocolate cloud cake recipe be updated to reflect additions to the ingredients and directions.