Now I'm getting pretty tired, but I've got to get up to date with all the recipes I've made. Anyhow, here's the recipe for a great vegan dessert, a pear and cardamon crumble cake served with warm raspberries. I must say I was a bit suspicious when I say you used water in vegan cakes, but apparently it works since this cake really turned out. The non-vegans I served it too took seconds!
1 cake (24 cm)
240 g flour
1 tsp. baking soda (bikarbonat)
1 tbsp. baking powder
115 g sugar
120 g vegan butter, melted
3,25 dl cold water
2 tsp. vanilla sugar
2 tsp. ground cardamon
2 pears
Shredded coconut for the baking mold
Crumble:
1 dl oatmeal
40 g butter
2,5 tbsp. sugar
1 tsp. cardamon
Combine all the dry ingredients. Add first the butter then the water, a little at a time. Butter a 24 cm spring form and sprinkle with coconut. Peel and slice the pears in thin slices. Pour the batter in the mold. Push the pear slices into the cake in a nice pattern. Mix together all the ingredients for the crumble. Spread the crumble on top of the cake and bake in a 190 degree oven for about 45 minutes or until a toothpick comes out dry.
Serve with warm raspberries, sweetened with some sugar. Couldn't be better!
No comments:
Post a Comment