Recipe CHERRY & CARDAMOM CRUMBLE CAKE
CHERRY & CARDAMOM CRUMBLE CAKE
PLANT BASED – LACTOSE FREE – CONTAINS NUTS
Pastry that is pure in taste, inclusive and free from guilt
Carles Mampel
Pastry Chefs and Consultants
Recipe
Ingredients
CARDAMOM CAKE
- 200 g Pastry flour
- 50 g Almond powder
- 7 g Baking powder
- 3 g Baking soda
- 2 g Salt
- 2 g Cardamom powder
- 1 60 g Soy yogurt
- 190 g Sugar
- 130 g Be Better plant-butter
- 15 g Lemon juice
- 20 g Cake protein mix
- 4 g Lemon zest
CAKE PROTEIN MIX
- 18 g Rice flour
- 14 g Pea protein
- 6 g Potato protein
- 1.5 g Citric fiber
CARDAMOM CRUMBLE
- 80 g Chopped almonds
- 188 g Pastry flour
- 124 g Brown sugar (raw cane sugar)
- 1 g Cardamom powder
- 150 g Be Better plant-butter
To assemble:
For a tart ring of 16 cm:
- 350 g Cake dough
- 150 g Cherries
- 90 g Crumble
Preperation
1. Premix the soy yogurt and sugar with the paddle attachment.
2. Sift the dry ingredients and add to the previous mix.
3. Melt the plant-butter and blend with the lemon juice, add this and mix until obtained a smooth mixture.
1. Mix all together with a whisk.
1. Mix all the ingredients until the mixture looks like crumble,
and all the butter is incorporated.
2. Freeze.
1. Mix de cake dough with de cherries pour into the greased
cake mould.
2. Place the crumble on top.
3. Bake at 160 ºC for 50 min.
