PETA Global AU 2024 Issue 2

“ I wanted to make treats that blow you away with the taste and indulgence you expect – just without animal ingredients.” That’s how renowned pastry chef Philip Khoury describes the decadent vegan desserts – a huge hit with customers – that he concocted for the Harrods department store food halls. If a trip to London isn’t in your future, Khoury is at your service with his new cookbook, A New Way to Bake . And as PETA UK’s 2023 Best Vegan Cookbook award winner proves, whipping up show-stopping sweets using plantry staples – and no eggs or dairy – is a piece of cake! Philip Khoury: © Matt Russell • Cookbook and recipes: © This is an edited extract from A New Way to Bake by Philip Khoury. Published by Hardie Grant Books. Photography by Matt Russell.

Pastry Chef Harrods’ Head Divine Desserts From Get a copy of A New Way to Bake at your favorite bookstore.

Strawberries: © iStock.com/Liudmila Chernetska • Background: © iStock.com/StevanZZ

• Whisk the jam so that it’s soft and spreadable. Using a small palette knife, spread it over the base cake almost to the edge. • Place whole raspberries along the perimeter of the base cake, leaving a raspberry-size gap between each one. • Pipe alternating dots of the whipped cream between each raspberry. Then pipe it in a spiral in the middle of the cake and out to the edge so the cake is covered in a generous layer of whipped cream. • Place the other cake, domed side up, on top and dust with icing sugar. Top with a single raspberry and serve immediately. Berry Jam Makes 245 g

Notes : Agar-agar is a flavorless gelling agent made from seaweed. It is available in the baking section of many supermarkets and can be ordered online. This jam recipe makes more than is called for in the Victoria Sponge. Spread the extra on toast or biscuits. Thick Whipped Cream Makes 500 g

Note : This recipe makes more than is called for in the Victoria Sponge. Use the extra sandwiched between cookies or graham crackers. Additional Recipe Online! For another recipe from A New Way to Bake – Almond Vostock , a bun of brioche dipped in syrup, filled with frangipane, and topped with nuts – go to PETA.org/PhilipKhoury .

METHOD • Place an oven rack in the middle of the oven and preheat to 350°F/180°C. Line the bases of two 20-cm round springform pans with baking parchment. • In a large bowl, gently whisk together the flour, cornflour, caster sugar, muscovado sugar, baking powder, bicarbonate of soda, and salt. • Place the oil, soy milk, vinegar, vanilla extract, and sweet potato in a blender and blend until smooth. • Add the blended liquid to the dry mix and whisk until smooth. • Divide the batter evenly between the lined pans. Bake for 18–20 minutes, or until the top is smooth and golden and springs back when lightly pressed. • Cool the cakes in the pans on a wire rack. Once cooled, carefully run a sharp paring knife along the inside edge of each pan and gently release the cakes. • Trim the domed top off one of the cakes to make a flat top (discard the excess). Place the trimmed cake on a plate, trimmed-size up, for the base of the cake.

YOU’LL NEED 120 g caster sugar, divided 40 g cornflour 300 g plant-based milk 6 g vanilla bean paste 120 g vegan shortening

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METHOD • Mix 70 g of the sugar and the cornflour in a small saucepan. Then add the plant-based milk and vanilla bean paste, mixing well to combine. Bring to a simmer over medium heat, stirring constantly with a silicone spatula until thickened. • Remove from the heat and let cool completely. Pour the mixture into a shallow dish, cover the surface with plastic wrap, and let sit at room temperature. It should be 15–20°C/59–68°F when used. • Add the shortening and remaining 50 g sugar to a stand mixer fitted with a whisk attachment or to a large bowl and use electric beaters. Whisk until very pale and fluffy. Continue whisking while adding the cooled custard mixture a little at a time until it is all incorporated. It will become fluffier and fluffier. Use immediately.

YOU’LL NEED 30 g caster sugar

Victoria Sponge Makes 1 double-layer cake YOU’LL NEED 280 g all-purpose flour 40 g cornflour 300 g caster sugar 28 g muscovado sugar 8 g baking powder 4 g bicarbonate of soda 2 g salt 80 g peanut or sunflower oil 320 g soy milk 10 g white vinegar 10 g vanilla extract 55 g cooked sweet potato, peeled and cooled

2 g agar-agar powder (see note) 120 g strawberries, tops removed

110 g raspberries 22 g lemon juice

METHOD • Mix the sugar and agar-agar

together in a bowl. Add to a blender along with the berries and lemon juice and blend to a purée. • Transfer to a saucepan and bring to a boil then pour into a shallow container. Allow to cool to room temperature then place in the refrigerator to set. When ready to serve, blend or whisk the jam until smooth.

130 g Berry Jam (see recipe) 200 g Thick Whipped Cream (see recipe) 125 g raspberries Icing sugar, for dusting

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BAKING A DIFFERENCE