Vegan Bakewell Slice


Cake mix
Satin Vegan Cake Plain Mix 1.000 kg
Soya milk 0.200 kg
Oil 0.320 kg
Water 0.250 kg
Ground almonds 0.300 kg
Glycerine 0.090 kg
Almond extract 0.024 kg
Cake mix total 2.184
Satin Vegan Cake Plain Mix 0.400 kg
Cake margarine 0.150 kg
Soya milk 0.060 kg
Biscuit flour 0.160 kg
Golden syrup 0.070 kg
Pastry total 0.840


  • Using a planetary mixer & beater mix the Satin Vegan Plain Mix, biscuit flour, margarine & golden syrup to form a crumb, add the soya milk to form a dough.                                         
  • Pin the dough to 5mm and line a 9 inch foil tray.                                               
  • Using a planetary mixer & beater mix almond batter ingredients for 2 mins slow & 3 mins medium.         
  • Deposit 400g over the sweet pastry & top with 200g of Topfil Cherry, sprinkle with flaked almonds.        
  • Bake at 170°C for 20 – 25 mins.                                  
  • Once cooled top with Puratos White Icing at 40°C.