Cake for Gloomy Days


After some trials (miserably failed!) and so many little great inspirations from the recipes posted here, in this rainy afternoon, here it is a rustic pie with a little sugar, to accompany a cup of your favorite beverage 🙂

Flours, 500g total:
cornflour (finely ground), 100g
buckwheat, 200g
wholewheat 200g
centrifuged juice of 2 medium carrots
rice milk, as needed
unpeeled almonds, to taste
crushed  anise seeds, to taste
raw cane sugar, to taste (I put about 4 tablespoons)
cream of tartar, a sachet 17g
rice oil, 120 ml

Work the flours with the blade of the food processor, add the cream of tartar and “shred” very well. Add  the oil very slowly. You get a greasy crumbling mixture that doesn’t bind itself … like pastry. Place it in a bowl and, by hand, add a handful of crushed anise seeds, carrot juice and rice milk, blending it all up to get a sort of very sticky pap. Reassemble it to form a ball and let it rest for half an hour.
Lay a layer of the pap in a greased cake tin (like the ones for plum cake), sprinkle a little sugar cane (= 1 tablespoon), and some knife chopped almonds. Do the same for other two layers. Sprinkle the surface with brown sugar (= 1 teaspoon) and put into the hot oven and bake at 200°C, until done (40-50 minutes).

Chef: Giuditta from VeganBlog

  1. ascanio 8 October 2010 at 19:40

    taste must be really good, it reminds me a cake which I used to have whan I was a kid, it was made of mais flour (and maybe some other flour), but the colour was really yellow, just lke this. There were almonds as well but not anise seeds, can’t remember its name

  2. Lisa 9 October 2010 at 19:22

    Very good, and the picture is great as well! 🙂

  3. sandra 15 October 2010 at 14:31

    must be really tasty, I would even use more buckwheat and corn flour.

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