200g (2 cups) ground almonds

2 tbsp maple syrup

75g (1/3 cup) caster sugar

2 tbsp water

130g (1 & 1/3 cup) sifted icing sugar

1 tsp almond extract

1 tbsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp allspice

For the cake:

375g (3 cups) plain flour

1 & 1/2 tsp baking powder

1 & 1/2 tsp bicarbonate of soda

2 tsp spice mix

190g (1 cup) vegan margarine,

190g (1 cup and 2 tsp) light soft brown sugar

225g (1 & 1/2 cup) mixed dried fruit

150g (1 cup) dried cranberries

225ml soy milk

Pinch of salt

100ml alcohol-free dark rum (or normal rum)

115g (1/2 cup) caster sugar

125g (1 & 1/4 cup) icing sugar, sifted

1-2 tbsp soy milk

1/2 tsp orange extract (to taste)





Method:





1. Make the marzipan by pouring the sugar, maple syrup and 2 tbsp of water in a small saucepan. Bring to a boil and leave until the sugar has dissolved.





2. Pour the ground almonds and icing sugar into a mixing bowl and pour over the hot sugar mixture. Beat until smooth. Roll into a long 50cm sausage, cover in clingfilm, and set aside.





3. Prepare the spice mix by mixing together all of the spices in a small bowl.





4. Preheat your oven to 180c (160c fan)/355f/gas mark 4. Grease your bundt tin/ring cake tin well.





5. Mix together the flour, baking powder, bicarbonate of soda and 2 tsp of the spice mixture. Into this, rub the margarine until the mixture resembles breadcrumbs.





6. Stir in the sugar, followed by the dried fruit and cranberries. Finally, add the soy milk and salt and stir until well combined.





7. Spoon half of the cake mix into the prepared cake tin and level. Place the marzipan sausage on top, and cover with the remaining cake mixture.





8. Bake for 45-50 minutes. After 30 minutes, check on the cake and if it is browning too quickly, cover with foil. To be sure it's done, check with a cake thermometer - it will read 99c/210f when the cake is fully cooked.





9. Make the syrup a few minutes before the cake comes out of the oven. Pour the sugar and rum into a saucepan and boil for 2-3 minutes, until the sugar has dissolved and the syrup has reduced slightly.





10. Once the cake is out of the oven, poke it all over with a skewer and brush over half of the syrup. Leave the cake to cool for 10 minutes, and then turn the cake out onto a wire rack and brush over the remaining syrup. Leave to cool fully at room temperature (this took my cake about 40 minutes).





11. Make the icing by beating together the icing sugar, soy milk and orange extract, until thick enough to pipe and hold it's shape. Spoon into a piping bag.





12. Once the cake has cooled, pipe lines of icing down each ridge. Leave to set.





13. Enjoy!





GBBO is back and yet again, I'm going to try and make at least one bake from each episode every week :) This time, a bit of a twist, in that I'm going to make every recipe vegan.Week 1 was a nice warm-up episode - the signature challenge of fruit cake really made us see what the bakers were made of. My partner is not a big cake fan, let alone fruit cake, and I knew the only way to win him around was to make sure the cake packed flavour and moistness. So, when Phil's spiced rum cake with a homemade marzipan filling was described as both of these things (if a bit too rummy), I thought I'd have a go at that cake.Phil's cake in a bundt tin, but I don't own any cake tins so fancy. Instead, I have a much simpler 23cm fluted cake ring tin, which I liberally greased and used instead.To make this cake vegan was very straightforward. Just a few simple switches, none of which were too pricey. I adapted a few other bits in the recipe as well, for example, I switched to light brown sugar as I thought the lighter flavour would work well.Another change I made was in the glaze. I had no rum in my cupboard, but I did purchase a bottle of "Rumless", an alcohol-free rum last week. So, using that, I made a glaze, and it worked a treat :)The cake turned out really well and is still lovely and moist half a week later - store it at room temperature in a cake tin and it should last a week or so.Makes 1 23cm cake