This may not be the most beautiful cake in the world, its sunken in the middle and has nothing fancy about it. BUT it certainly tastes good with a little glass of whiskey! Maybe I make too many gooey pudding type cakes, but they just satisfy my belly like nothing else. I have always been a fan of “gooey” foods, I wouldn’t eat much else when I was a kid, and although my tastes have changed as I’ve grown up nothing can compare. It’s like going to a fancy party in a suit (not that I own a suit, or get invited to fancy parties), that’s nice and all but when I get home I wanna get straight into my comfy jumper and lounge pants crawl into bed and watch buffy. Basically don’t be put of by this sorry-looking cake, me and my boyfriend loved it, its comfort in a cake!
1/2 cup vegetable shortening
3/4 golden unrefined caster sugar
1/2 cup fine or medium cut marmalade
1/2 tsp vanilla extract
2 flax eggs (1 flax egg = 1 tbsp ground flaxseed + 2 tbsp water)
1 1/2 cup plain white flour
1/3 cup soy flour
2 1/2 tsp baking powder
Pinch o’ salt
1/2 cup almond milk
A tbsp of marmalade
1 tbsp sugar
enough hot water to make a syrup like mix
Preheat the oven to 180c/360f. Grease an 8″ cake pan and dust with a light dusting of flour. Cream the vegetable shortening with the sugar until soft and well combined. Cream in the flax eggs and vanilla, followed by the marmalade. Sift in the flour, soy flour, baking powder and salt, and mix together, you should have a very very thick mix, now slowly add in almond milk and gently whisk in.Spoon the mix into the prepared cake pan and level out the top with the back of a wet spoon. Bake for 30- 35 minutes until the top in a dark golden brown colour. Whisk together the marmalade, sugar and hot water. Remove from the oven and pierce the top of the cake all over with a skewer, carefully pour the syrupy mix over the top of the cake, trying to cover it nice and evenly. All the cake to cool fully in the pan, once cooled remove from pan and serve.