Summer Strawberry Cake with Rhubarb, Lemon Curd & Almond Paste.

DSC_0403I swear it was only last weekend that myself and the eldest niece were looking at the teensy baby barbs out in the garden. Already at that stage astonished over how much they’d grown considering what a lack of summer weather the past weeks has involved. Now they have grown into a fullblown army of Rhubarb.
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To restore order in the vegetable plot I plucked some of them yesterday to use in a cake. Here is what went down (like, quite literally, along with a strong cuppa pitch black coffee) ↓


SPONGE CAKE AQUA FABA BASE

(Recipe courtesy Kakboken utan Ägg & Mjölk)

100 grams soft margarine
2½ dl sugar
1 dl aqua faba
1 dl corn starch
1½ dl plain yoghurt
3½ dl flour
2 tsp baking powder
1 tsp vanilla sugar

1. Set oven to 175°C. Prepare a dish (circa 20 cm diameter) with butter and bread crumbs/semolina. 2. With an electric mixer, whisk margarine, sugar, aqua faba and corn starch together until fluffy consistency. 3. In a separate bowl, combine flour, baking powder and vanilla sugar. 4. Place dry ingredients along with plain yoghurt into the aqua faba-butter mixture, folding it into a unison batter using a spatula. Be careful not to over work the mixture. 5. Bake for 40-50 minutes. Once a dipstick comes out clean from the middle, the cake is done. Leave to cool completely in its dish on oven rack.


MARZIPAN AND CREAM “CHEESE”

almond paste
vegan cream cheese, like tofutti original

Use a couple of tablespoons each. Grate almond paste before combining with cream cheese.DSC_0397


VEGAN LEMON CURD

(Recipe courtesy of MinimalistBaker)

1 can (~414 grams) coconut cream
2 tbsp lemon zest
1 dl lemon juice
2 tbsp arrowroot powder (I opted for corn starch)
1-2 tbsp maple syrup

Place lemon zest and coconut cream in a small saucepan. Combine lemon juice and corn starch separately until no lumps remain, then add to saucepan. Add maple syrup, one tablespoon at a time. Bring mixture to a low bubble (not boil!!) whisking often. Once mixture starts to thicken, keep on medium to low heat until a visible ribbon appears when pulling a spoon along the top. Adjust sweetness/acidity ratio by adding more maple syrup respectively lemon juice until appealing the likes of your taste buds.
Let set for 15 minutes, before transferring to a clean jar. Cover with plastic wrap (making sure the plastic touches the curd) or else a film may appear. Refridgerate for at least 5-6 hours.


RHUBARB COMPOTE

400 grams rhubarb
½ dl sugar
½ dl water
1 vanilla pod
(1,5 tbsp potato starch + 2 tbsp water)

Rinse and stem rhubarb, then cut into inch long pieces. Add to small saucepan along with sugar, water and seeds from vanilla pod. Let simmer for 10 minutes until rhubarb has softened. If you want a thicker compote, add the potato starch mixture. Let cool in fridge before adding to cake.


DSC_0392After assembling all, or some, of the pieces – cover with whipped dairy free cream and fresh strawberries. Voila!

What are your favourite cake fillings?

There is likely to be left over lemon curd, may I suggest you use it for:
Strawberry & White Chocolate Muffins with Lemon Curd.

Desserts from the Archives.

It is a shame thinking of all the fabulous posts that get forgotten in the archives of blogs, every day pushed further away from even the most infinite of scrolls. Therefore I really like the concept of  a little throwback now and again, which is particularly handy now that I am out of the country and unable to produce any new material for you.

So today I will be highlighting some of the recipes from my Sweets-category. Let’s go!

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Peanut Butter & Chocolate Cheesecake with Oreo Crust.

I recently re-made this one for a co-worker’s, who suffers from dairy-intolerance (heck, don’t we all!), birthday and it was just as delicious as I remembered it to be.

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Swedish Chokladbiskvier Veganized.

After a period of very intense Bake Off-watching, I wanted to try out making this classic pastry featured in just about any Swedish coffee shop. Partly because a) I had never made them myself and b) wanted to find out whether they were possbile to veganize. Check and check.

 

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Rhubarb & Ginger Cheesecake with White Chocolate.

It only took about 3 attempts to get this one right – luckily my family were visiting that particular weekend, and could act as test subjects. I really don’t think they minded.

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Frozen Nana Snickers.

Chocolate. Peanut butter. Banana. I’ll just leave it there.

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Brain food Flapjacks.

This is one of the very first recipes that I shared on the blog – coinsiding with my flapjack obsession (and most likely it was also a #procrastibake).


If your sweet tooth is not finding this satisfactory, perhaps have a look at:

> Lemon curd Muffins with Strawberries & White Chocolate.
> The No Bake Snickers Cake.
> Black Bean Brownies (using Aquafaba.)
> Apple & Blackberry Cobbler.

Apple & Blackberry Cobbler.

dsc_0034Autumn = the season to indulge on pies; the reason being all the windfallen fruits gathering outside. By chance, I stumbled over a little gold mine of blackberries the other week which resulted in about two litres of beautiful berries now gathering up half the space of my freezer. (Albeit a tiny freezer.)

They are decreasing at a steady pace though, as they go so well in a fruit cobbler with apples and cardamom. Which so just happens to be ridiculously easy to make. Here’s how:
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APPLE & BLACKBERRY COBBLER.

→ 1 dl flour
→ 1 dl oats
→ 1 + 2 tbsp sugar
→ 100 g dairy free margarine
→ 4-5 apples
→ a handful or two blackberries
→ cardamom + cinnamon, to taste
→ dairy free ice-cream, for serving

1. Pre-heat oven to 225°C.
2. Grease a pie dish.
3. Core the apples and slice them up thinly. Place apple pieces at the bottom of your pie dish. Sprinkle the blackberries over, followed by a tablespoon or two of sugar. If you wish, you may also sprinkle some cinnamon on top, and cardamom of course!
4. Separate the butter in a big bowl with the flour, oats and sugar and use your hands to form it into a grainy dough. Spread evenly over the fruits + berries.
5. Bake for about 20 minutes, until the crust has a nice goldeny brown colour.
6. Serve warm topped with some vanilla ice cream.
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For more sweeties, have a look at:

BRAIN FOOD/FLAPJACKS.
Vegan Truffles w/ Chocolate + Peanut butter
Swedish Chokladbiskvier Veganized

Black Bean Brownies (using Aquafaba.)

To be honest, I am not sure I am one to decide what is good brownies or not. Back in my baking tweens, making a decent batch of American style brownies was like the one thing I did not master.

Maybe because compared to their Swedish equivalent, or perhaps nemesis,  Kladdkaka (“Mudcake”) – they simply did not stand a chance.
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But take it from a big lover of all things-chocolatey, these brownies are perfectly satisfactory. A gooey, moist, fudgy chocolate fest! If this is what brownies are meant to be like – then fine by me!
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You will need a pack of black beans and a bit of patience!

→ 1 pack black beans
→ 3 tbsp aqua faba
→ 150 g melted chocolate
→ 1 dl cacao powder
→ 1 dl brown sugar
→ 1 tsp vanilla essence
→ 1 tsp baking soda

1 Melt the chocolate, before mixing everything together in a food processor. Blend until you have reached a smooth consistency. 2 Pour the mixture in a ovenproof dish, ca 20cm 3 Bake at 180ºC for about 25 minutes. 4 Leave to cool completely and then store the dish in the fridge for a few hours (best overnight) = you will get really fudgy brownies.
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