- (Yeast mix)
- 200ml soya milk
- 50ml hot water
- 1 tsp salt
- 2 tsp sugar
- 14g fast active yeast
- 150g vegan marg
- 2 tbsp rum
- 2 tsp vanilla essence
- Peel of ½ orange and ½ lemon
- 80g sugar
- 600g plain white flour
- In a jug, add the hot water to the soya milk. Stir in 2 tsp of sugar and the salt. Sprinkle the yeast over the top and leave in a warm place for 10 – 15 minutes until the mixture has frothed up.
- In a pan, heat up the marg, rum, vanilla essence, peel, and the 80g sugar. Whisk until thoroughly mixed and starting to boil.
- Put the flour into a large bowl and make a well. Pour in the contents of the pan and stir into the flour using a wooden spoon. When the mixture starts to get doughy, start to mix using your hands.
- Knead into nice, elastic, smooth dough. This will take 5 – 10 minutes.
- Cover with a clean tea towel and place in a warm place for 1 – 2 hours until the dough has doubled in size.
- 250g walnuts
- 250g almonds
- 100g sugar
- 50g agave syrup
- 100ml soya milk
- 2tsp vanilla essence
- 2tsp ground cinnamon
- Peel of ½ orange
- ½ lemon
- 2tbsp rum
- 2tbsp soya cream
- Whiz up the almonds and half the walnuts in a food processor until fine crumbs are formed. Leave to one side.
- Whiz up the remaining walnuts until very roughly chopped.
- In a pan, heat up the sugar, agave, soya milk, vanilla, rum, cinnamon and peel until all melted and beginning to boil. Add the finely ground nut crumbs and stir in. Allow to bubble for 5 minutes whilst stirring.
- Take off the heat and allow to cool to room temperature.
1. Knead the dough again for a further 5 minutes before rolling out onto a well-floured surface.
2. Roll out to about ¼ cm in thickness (or as thin as possible before the point where the dough turns translucent or starts to break / form holes).
3. Spread the cooled filling over the dough. I used a rubber spatula. It might seem that there isn’t enough filling but keep spreading! Once spread, sprinkle the roughly chopped walnuts over the dough. Then drizzle the cream over the top.
4. Roll up the potica into a long sausage shape.
5. Here’s the part where you can use your imagination. You can cook the potica in almost any tin. You can layer it up so that when cut, the cake displays various layers of rings, or you can keep it simple.
I sliced the roll up into 4 pieces and placed around a greased bundt tin, overlapping the ends.
6. Leave the cake to rise in a warm place for a further hour, before baking in an oven preheated to 180oC for around 20 minutes. (Cooking times will vary depending on the size and depth of the tin, so be careful to keep an eye on your cake).
7. The potica should easily slide out of the tin when turned upside down. Allow to cool on a wire rack.
I’m not sure how the Slovenian’s devour this delightful dessert, but I couldn’t resist serving it with lashings of dairy-free custard. Mmmmmm!
Happy Easter everyone!