Lingonberry Cardamom Piecake

This is an adaptation of the Peach Upside-Down Cake from FatFree Vegan Kitchen. I didn’t use peaches, and didn’t bake it upside-down, but the batter recipe ended up pretty similar to Susan’s batter. I baked this in a pie dish, so it looks more like a pie than a cake, I think.

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Here’s what I used:

Dry ingredients:

  • 1,5 dl spelt flour
  • 2 dl wheat flour
  • 2 tablespoons corn starch
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla sugar
  • 1/2 teaspoon cardamom
  • 1 dl raw cane sugar
  • 1/8 teaspoon salt

Liquid ingredients:

  • 2,5 dl soy milk
  • 1 teaspoon rice wine vinegar (or lemon juice or other vinegar)
  • a few drops almond extract (karvasmantelioljy in Finnish)

Topping:

  • 1,5 dl crushed fresh lingonberries
  • 2 small Ingrid Marie Apples (or other sweet apples), cubed
  • 1 tablespoon corn starch
  • 3 tablespoons raw cane sugar (should have used more)

First, I preheated the oven to 175 degrees celsius.

Then, I combined the dry ingredients in a mixing bowl, and the liquid ingredients in a separate bowl. I set the soy milk mixture aside for a few minutes, while I covered the pie dish with margarine and bread crumbs. The vinegar curdled soy milk and it became a little thicker, like sour milk. Then, I added the liquid ingredients to the dry mix, and stirred just enough to smooth up the batter.

Now, I poured the batter in the pie dish, and baked this in the oven for 7 minutes or so. While the batter was baking, I mixed the topping ingredients. This pie/cake ended up slightly too bitter, so it might be a good idea to add a little more sugar in the topping. I took the pie from the oven and spooned the topping on top, and then baked the pie/cake for another 20 minutes or so, until a toothpick inserted came out clean.

We had this piecake with vanilla sauce, which is really easy to make: poured 4 dl soy milk in a small cooking pan, added some sugar and 3 teaspoons vanilla sugar, heated on medium heat just until boiling, then, while stirring constantly to avoid clumps, added 2 tablespoons of corn starch mixed with a little water, and cooked for a few minutes until the sauce thickened.

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