When me and my dad go on days out it usually consists of seeking out weird and unusual ingredients and on this particular adventure we came across one of the best creations ever... KIWI JAM!!!
One of the best things about being a baker is that you can add anything to a recipe or change its flavours and it can turn into something completely different, and all you have done is change the jam flavour! This is what makes baking such a marvel to me is that the prospect of all these combinations excites me! In this classic twist the jam compliments the sponge perfectly and not to add it is 100% VEGAN!!
Ingredients~
For the Pastry
175g Plain flour
75g Vegan butter
For the Sponge Mixture
100g Vegan butter, softened
100g Caster sugar
175g Self-raising flour
1 Level tsp Baking powder
4 heaped tbsp. Arrowroot powder
2 tbsp. soya milk
1/2 tsp Almond extract
To Finish
5 heaped tbsp. Kiwi jam (or jam of your preference) x2.
A sprinkle of Flaked almonds.
Method~
1. To make the pastry, measure the flour into a bowl and rub in the butter so it resembles fine breadcrumbs. Add 2-3 tbsp. of cold water gradually and mix to form a smooth dough.
2. Pre-heat the oven to 160'C fan. Roll the dough out on a lightly floured surface and use this to cover a 9in pie tin, it should just cover two pie dishes.
3. Measure all the sponge ingredients into a bowl and add 7 tbsps. of water to make it a slightly runny sponge mixture if it needs more water add it gradually. Spread the kiwi jam over 1 pie tin so it is even then use the same amount on the second pie dish. Top with half of the sponge mixture, then sprinkle with some flaked almonds.
4. Bake in the pre-heated oven for about 20-25 minutes or until the pastry has shrunk from the sides and the sponge and springs back when it is pressed in the middle with a finger tip, don't worry it will look rather pale. Leave to cool in the tin and then slice and enjoy!
I hope you enjoy this quirky recipe just like my family did!
OliveeKid x
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