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Summery Berry-Almond-Crumble-Cake

Ingredients for 20 x 20 cm pan

110 g wheat flour (Type 405: pastry flour or 550: all-purpose)
50 g ground almonds
2 tbsp soy flour (or potato/corn flower)
1 tsp baking soda
1 tsp cream of tartar
60 g cane sugar
½ tsp ground vanilla beans
125 ml soy milk
2 tsp lemon juice
300 g mixed berries (e.g. currants or raspberries)
a pinch of salt

175 g wheat flour (type 405: pastry flour or 550: all-purpose)
60 g cane sugar
90 g soft margarine (Alsan)
vanilla, cinnamon, cardamom (amount based on preference)

Mix all dry ingredients. In a tall container, mix and curdle soy milk and lemon juice.
Add the oil and whisk until the mixture thickens. Add to the dry ingredients and carefully mix everything.

Knead everything into a crumbly mass with your hands.

Preheat your oven to 200°C (upper & lower heat)
On baking pan, greased or lined with parchment paper, equally spread a layer of dough, then a layer of berries, then crumbles.

Bake in the lower third of the oven for about 40 – 45 minutes.
Prod the cake with a wooden stick. It is done when the dough stops sticking to it.

Serve lukewarm or cold.