Vegan Orange & Sultana Traybake (using Crack'd Egg Replacer)

Updated at: Wed, 16 Aug 2023 17:17:32 GMT

Step 1

At least 6 hours before baking, preferably the day before, weigh the sultanas in to a bowl or dish with a wide base, separating them all and ensuring no stalks. Pour the orange juice over them and stir well till all coated. Pack down well and cover. Stirring every few hours when you can will help the soak be more even.

Step 2

An hour before you start, measure out the Crack'd egg in to a jug, cover and remove the plant butter from the fridge to soften. Both butter and eggs need to be closer to room temperature.

Step 3

Grease and line à 13x9" traybake tray. A single strip coming up over the short edges on both sides is sufficient if long sides are well greased.

Step 4

Preheat oven to 180C (Gas Mark 4), with shelf in the middle position.

Step 5

Sift the flour together with the baking powder in to a container and leave to the side.

Step 6

Zest your oranges.

Step 7

In a stand mixer fitted with a beater, or in a large mixing bowl, cut up the butter in to pieces and place in the bowl. Add the sugar and beat until pale and noticeably lighter and bulked up, scraping down the sides periodically. This can take around 4-5 minutes.

Step 8

Add the orange zest to the mixture and beat briefly to incorporate evenly.

Step 9

Add your Crack'd egg to the mixture 60ml at a time, beating well for 30s-1min after each addition. After the second egg is beaten in, add 2 tbsps of the sifted flour to the mix and beat in just until fully incorporated.

Step 10

If your mixer has a folding tool, switch to that, otherwise perform folding by hand.

Step 11

Fold in remaining flour, half at a time, ensuring no dry flour remains.

Step 12

Fold in soaked sultanas, along with any residual orange juice and milk, till well distributed.

Step 13

Spoon in to traybake tin and smooth till as flat as you can achieve, preferably do not have sultanas actively protruding out of the batter.

Step 14

Place in the oven and bake for 40-50 minutes, until cake starts to pull away from the edges, the centre is springy and a skewer inserted in the middle comes out clean. (Internal temperature at centre should be above 90C.)

Step 15

Leave to cool in the tin.

Step 16

Once cake is entirely cool, juice half an orange or so, straining it well and leave juice in a small vessel.

Step 17

Sift icing sugar in to a small mixing bowl.

Step 18

Add 2 tsps of orange juice to the icing to get started and stir well till well mixed.

Step 19

Add a very small amount of orange extract, ~1/16th tsp.

Step 20

Add additional orange juice, no more than 1/2 tsp at a time until you have a desirable consistency for the icing. Runny but just barely pipeable is the aim.

Step 21

Fill a piping bag and make diagonal lines across the whole surface, or decorate as you see fit. (This amount of icing is more than sufficient for thin diagonal lines, but piping is wasteful. If you want to fully glaze, then probably double the icing recipe.)

Step 22

Once icing is dry you can cut the cake in the tin if you have a suitable non-scratch knife, or remove carefully using liner wings, then cut. 15 pieces, 3x5, seems sensible, but totally down to preference.

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