Apricot, cherry and sultana cakes

This weekend, I went to see a pregnant friend of mine and the subject of cravings came up. Interestingly, rather than craving a particular food, she said she's been craving colours - orange food, for example, or green.

It sounds a little bit on the weird side, but think about it again and there's clearly a rationale behind her colour-lust - if you're after orange, maybe your body is hankering after some vitamin C or beta carotene. If it's green you're thirsting for, maybe you're after the iron that leafy greens bring.

As for myself, without the excuse of pregnancy, I've simply been craving cakes - fruit cakes to be precise. Here's the result.

(Incidently, another friend of mine told me when she was pregnant she had an all consuming hunger for a Mars bar in a pancake, so maybe cake does have something my body really needs...)

Apricot, cherry and sultana cakes


50g of vegan marge
35g of vegan sugar
50g of self raising flour
25g of rice flour
25g of sultanas
25g of glace cherries, chopped into small pieces
1 apricot, chopped into small pieces
1 pot of vanilla Alpro dessert
one half teaspoon of cider vinegar
one half teaspoon of baking powder

How you do it

Cream together the marge and sugar until light and fluffy.

Stir in the two flours and baking powder- you should get something a little like chunky breadcrumbs.

Stir in the chopped apricot, chopped cherries and sultanas and mix thoroughly.

Stir in the Alpro vanilla dessert and vinegar and mix until you have something resembling cake mix!

Spoon tablespoonfuls of the mixture into cupcake cases - you want to have the mix three-quarters of the way up the cases.

Bake in the oven at 200 degrees until risen, golden and a fork or skewer inserted into the cake comes out clean. (Unfortunately, I forgot to time how long the cooking takes, but you're looking at 30 minutes or more, I think)

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