These are wonderful caramely-appley-spiced cakes and began life in the North West Of England.
They are a cross between a Chorley cake (the place of my birth), which are just plain short crust pastry filled with currants and rolled out very thing and baked, then served slathered with butter or margarine and Eccles cakes, which are usually made with "rough puff "or puff pastry and filled with sugar, dried fruit, butter or margarine and sugar.
I have taken artistic licence and named these after my maternal side of the family, The Boltons, as when Mum baked she always gave me leftovers to make pies, and they ended up something similar using jam.
There is no real recipe but here is a shortcrust/flakey pie crust recipe for going on with..adapt it to any way that you feel comfortable with, this makes 2-3 Bolton Cakes depending on size.
1 cup all purpose flour
1 cup whole wheat flour
2tsp sea salt
2/3 cup vegan shortening ( DO NOT USE VEGAN MARGARINE IT HAS TOO MUCH WATER)
6-10 tbsp cold water (depends on dryness of the flour)
Pulse the salt and flours together in a food processor.
Then add the fat and pulse to form fine "breadcrumbs" ( do not over run the machine as this will create heat that will break down the fat).
Gradually add cold water until a loose dough is produced, (continue to pulse as you add the water).
Form into a ball and set aside wrapped in wax paper for 30 mins minimum.
The filling:
3 large apples grated ( 2 cups)
1/2 cup broken walnuts
1 cup dried cranberries
2 tsp ground cinnamon
1tsp ground cloves
Make this 30 mins ahead of baking so the juice from the apples is soaked up by the dried cranberries.
Vegan margarine for spreading
Sugar for topping
Nut milk for brushing
Method:
Cut the dough into 3 pieces.
Then roll out 1 piece on a floured board, IN TO A "FREE FORM" CIRCLE ( It is not an absolute necessity to be a perfect circle) to just less than 1/4 inch thickness.
Spread liberally with Vegan margarine, leaving a gap of 2 inches round the edges
Top this with 1/3 of the apple mix, then fold the sides into the middle to seal.
Turn this over and then pat down, and form into a circle with your hands, do not be tempted to roll out as this is very juicy.
Place seam side down an greased cookie sheet, then continue to make the rest.
Brush with nut milk and sprinkle with sugar
Bake in a preheated 375F oven for 30-45 mins (I used another cookie tray on lower level to protect the base of pastries from burning, and the sugar and juice WILL spill from the pastries and this forms a good caramel.)
When golden brown remove from oven and allow to cool on cookie sheet.
When cool enough to handle, using a spatula remove from tray and cool on plates.
Serve at room temp.
These can be sliced in half or serve whole...do not ask for taste testers there is not enough.
Variations: use Any dried fruit, larger types cut into small pieces with kitchen scissors; Use any nut of choice.
You may add some sugar to the filling, but be careful when baking as this extra sugar makes the juice very sweet and this will burn as it is released.
Enjoy GOOD Vegan EATING.
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