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



  1. Preheat the oven to 356°F.
  2. In a bowl, mix the flours, the sugar, the baking powder and the salt.
  3. In a second bowl, mix the applesauce, the silken tofu and the almond purée.
  4. Add the liquid batter to the flours / sugar mix and mix with a wooden spoon.
  5. Knead the batter to form a ball, add some flour on your hands if the mix is too sticky.
  6. Let rest at ambiant temperature for about 15 minutes.
  7. On the plate of the oven covered with baking paper, spread the batter in a rectangle of about 0,2 inches of thickness.
  8. Smear generously with jam.
  9. 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.
  10. Add the seeds or the pine nuts and the candied peels if you have chosen the méréville or the bitter oranges marmelade version.
  11. 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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