Photo by Matt Russell
The world is brimful of baking books, and I rather think I own most of them! That in no way diminishes my keen and eager scrutiny of new titles to add to my collection, which will hardly come as a surprise to regular readers of CookbookCorner. And over the years I have developed ever more of an interest in vegan baking, finding the inherent challenges such a particular creative spur. I must own up, though, that I initially questioned, if only inwardly, the appeal of a book that favoured the twin approach of providing a vegan version of each recipe, as I did wonder how many of those who wanted a book of plant-based baking recipes would also be interested in the vegan-unfriendly ones, too. But I soon came to feel that this was the wrong way to look at it, not only because most of us who eat eggs and butter etc ourselves are frequently called upon to feed those who aren’t, but also because Ruby Bhogal’s recipes are just epic: whichever side of the divide you fall on, there is much pleasure ahead. And what a wonderful way of helping you acquire the skills and confidence to work out how to adapt and veganise other baking recipes yourself, as well as learning so valuably much about the very art and science of baking.
All that being said, let me happily return to the subject of greedy delight, as I mention to you some of the recipes that beckoned me ovenwards. These take in a luscious Lemon and Thyme Drizzle Loaf with Lemon Custard Cream; the Malt Choco-Nut Babka; Banoffee Monkey-Bread with Salted Peanuts and Toffee Sauce; Cherry and Almond Pie; Chocolate Wagon Wheels with Raspberry Jam and Hazelnut Biscuit; Passion Fruit Viennese Fingers with White Chocolate and Coconut Ganache; and the sunny Piña Colada Meringue Roulade with Roasted Pineapple. And the recipe I just had to share with you today is the Fruited Focaccia with Plums, Cherries and Lemon Thyme, a vegan recipe as it stands (so no adaptation needed) and a brilliant idea, if you ask me, for breakfast or brunch on a sumptuous summer weekend!
One Bake Two Ways: Fifty Bakes With An All-Plant Option Every Time (Pavilion Books).
Image credit Matt Russell.
