Where I grew up, there is an excellent bakery that makes delicious mendiants, insane chocolate mille-feuilles, salted pies generously garnished with crystallized fruits and a fabulous cake with a dense yet soft pastry, filled with crystallized oranges and angelica and a fine meringue topping strewed with pine nuts… A delight.
Before I called the omnivorous nutrition into question, it was the obvious passage for gourmet moments.
The following recipe shares ressemblance with Christine, the fabulous crystallized fruits cake with a fine meringue topping and as all the recipes I share here, it is vegan.
For this respectful of the animals sis, you need :
- 0,44lb of brown rice flour
- 0,11lb of wholemeal flour
- 2 tbsp. of applesauce no sugar added
- 0,22lb of silken tofu
- 4 rounded tbsp. of almond purée
- 3 tbsp. of blond or complet sugar
- a pinch of salt
- 3 tsp. of baking powder
- méréville or bitter oranges marmelade or quince jelly *
- pumpkin seeds, pine nuts or candied citrus fruits peels
- rice milk
- Preheat the oven to 356°F.
- In a bowl, mix the flours, the sugar, the baking powder and the salt.
- In a second bowl, mix the applesauce, the silken tofu and the almond purée.
- Add the liquid batter to the flours / sugar mix and mix with a wooden spoon.
- Knead the batter to form a ball, add some flour on your hands if the mix is too sticky.
- Let rest at ambiant temperature for about 15 minutes.
- On the plate of the oven covered with baking paper, spread the batter in a rectangle of about 0,2 inches of thickness.
- Smear generously with jam.
- Fold up the large edges to the center and let a gap of 1,20 or 1,60 inches. Fold up the small edges to avoid the jam to leak.
- Add the seeds or the pine nuts and the candied peels if you have chosen the méréville or the bitter oranges marmelade version.
- Spread a bit of rice milk on the top of the batter to make it glaze and put in the oven for about 25 minutes.
Let cool down and enjoy !
* Choose a jam with beautiful pieces of fruits and a taste that goes well with almond.
For having tested the strawberry, the fig, the quince, the citrus fruits and the méréville, I recommend you these last three. The méréville and the citrus fruits bring a dash of bitterness and the quince jelly caramelizes a little during the baking; the strawberry and the fig are too sweet and mask the taste of the almond purée.
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