I'm not sure what this is actually called, my grandma just called it "tea cake" but it's a Hungarian cake slice that is full of yummy goodness. It always reminds me of being a kid at grandma's house where baked goods were always waiting!
600g Pitted morello cherries (drained)
1 tsp lemon or orange zest
4 egg replacers
1 1/2 cups vegan caster sugar
1 1/2 SR flour (I used G/F)
1 1/2 cup ground hazelnuts (hazelnut meal)**
200g vegan margarine (room temperature)
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp vanilla extract
Preheat over to 180C and grease cake tin (putting a layer of baking paper underneath stops it sticking).
Beat egg replacer and sugar together until white.
Add in margarine, vanilla extract and zest and mix.
Mix all dry ingredients together.
Slowly add dry mixture to wet mixture continuing to beat.
Stir cherries in gently.
Pour mix into cake tin and bake for 40mins or until brown on top.
The inside should still be moist like a brownie.
**If you can't find hazelnut meal just grind your own hazelnuts in a coffee grinder.