Recipe CHERRY & CARDAMOM CRUMBLE CAKE

CHERRY & CARDAMOM CRUMBLE CAKE

PLANT BASED – LACTOSE FREE – CONTAINS NUTS

An easy 1:1 ingredient swap for dairy.

No need to change the recipe or process.

Carles Mampel

Pastry Chefs and Consultants

40 min

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
CHERRY & CARDAMOM CRUMBLE CAKE

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and we’ll send it to you.

Linear Gradient Div

Preperation

Linear Gradient Div

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.

CHERRY & CARDAMOM CRUMBLE CAKE

Interested in the complete recipe? Please provide your email,
and we’ll send it to you.