Samstag, 16. Juni 2012

vegan rhubarb bakewell cake

I like Bakewell Tart, but I usually want something a bit fruitier, and after having something similar in a cafe in Germany a few months ago, I had wanted to experiment with a vegan version of a fruity bakewell. And here we are. I should think the rhubarb can be replaced with apricots, apples and other fruit, and the jam can be any flavour that goes with the choice of fruit.

For the pastry:
250g plain flour
1/2 tsp baking powder
125g margarine
a little cold water

Preheat oven to 190 degrees. Rub the marge into the flour and baking powder. Add a splash of cold water to make a dough.
Roll out to about 3mm thickness and line a greased baking dish (rectangular works well) with the dough, letting it come up the sides a bit, there will be enough. Prick randomly with a fork.
Bake for about 10mins.
While it is baking, wash and trim 500-750g rhubarb and cut into small pieces.

Spread a generous amount of strawberry jam over the pastry. Distribute the rhubarb over the jam.

Mix the sponge:
175g plain flour
175g ground almonds (I ground them freshly using non-skinned ones, which turned out very nicely)
175g sugar
2 tsp baking powder
150ml oil
200ml water
1 tsp almond essence

Mix the dry ingredients in a large bowl. Mix the wet ingredients in another bowl or jug. Pour into dry ingredients, mix briefly to combine, spread over pastry and fruit.
Sprinkle with flaked almonds.
Bake for about 30mins at 175 degrees.
I don't think this needs icing at all but you could drizzle a little over it.

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