Maybe I’m more of a feverent cook than a baker but it’s been a while since I last posted a cake recipe. It’s been the Parkin cake, back in November 2018! I prepared this cake for an epic Christmas Party at a friends place, and oh boy! Not wanting to toot my own horn but I actually surprised myself that day. It was delicious and went down well with the mulled wine.
Wanting to get better at baking I need to embrace the challenge and this cake recpice is one of the first culinary challenges in 2019. I love nuts and I love mixed fruits and berries so this cake may be another winner. Let’s get to it!
Ingredients
- 150g dates
- 100g ground almonds
- 100g ground walnuts
- 150g spelt flour
- 100g vegan butter or margarine
- 50g sliced almonds
- 800g silken tofu (organic)
- 400g tofu (organic)
- 1 scraped out vanilla bean or 3 tsp vanilla extract
- 8g vanilla sugar
- 150g coconut sugar (alternatively any other sugar)
- juice and peel of 2 lemons
- 3 tsp baking powder
- 1 pack of Dr. Oetger instant vanilla pudding powder
- 250g mixed fruit such as mixed berries, red currant, black currant , strawberries, mango etc
Preparation
- Chop the dates roughly and let them soak in water over night.
- The next day, drain the water off and purree the dates in a food processor.
- Mix the date purree with the ground nuts, the flour, and the vegan butter /margarine until you get a smooth dough.
- Dry roast the sliced almonds in a pan until golden and set aside.
- Grease a round non-stick springform cake tin (Diameter 24-26cm) and distribute the dough evenly in it, covering the bottom and the sides.
- Mix the silken tofu, the tofu, the vanilla sugar, vanilla bean contents, lemon juice and peel, coconut sugar, baking powder, and Dr. Oetger instant vanilla pudding powder together, and blend well/combine all ingredients in a food processor.
- Now add the mixed fruit and gently fold them into the tofu mix.
- Pour the tofu-fruit mixture into the dough covered cake tin, and sprinkle roasted almonds on top.
- Bake in the oven at 180°C for about 60-70 minutes.
- Remove the cake from the oven and let the cake cool down in the cake tin until the tofu-fruit mixture firms up enough to open and remove the springform.
