Easter Cake

2 comments

with chocolate and rice.
My grandma used to do this. She used to say “The more stuff you put in it, the better it comes out” but I say “good, but with less stuff as possible”. So I veganized it this way. Let’s hope grandma won’t turn over in her grave…
With these doses I made three tarts, of 1 kilo each:

Ingredients:
for the base:
600 gr of kamut flour
18 gr of baking powder
1/2 teaspoon of vanilla
8 tablespoons corn oil
8 tablespoons of wheat syrup
grated lemon zest
a pinch of salt
for the filling:
300 gr of white rice
8 tablespoons kamut flour
2 tablespoons of cocoa powder
8 tablespoons of wheat syrup
a square of dark chocolate, melted in a bain-marie
2 handfuls of pine nuts
2 handfuls of raisins

Method:
Cook the rice in water (ratio water: rice is 2: 1) and let it cool. Preparare the base by mixing flour, baking powder, vanilla and grated lemon zest. Make the well and put oil, syrup and a pinch of salt in the center. Mix and make a dough which will be soft and not sticky. While the dough rests, prepare the filling. Prepare quite a liquid cream with flour, rice milk and syrup. When it thickens, add rice, raisins, pine nuts and melted chocolate. Allow for it to cool and roll the dough out. Then, make three pellets and roll them out one by one, forming a circle of about 30 cm. Place them in a baking dish, prick the bottom, fill with 1/3 of the filling and fold the edges down. I made some “beaks” but it’s not understandable to explain how to make them. I can only say that you have to cut the dough diagonally and fold the flap to the left. Wet the flap before though, to make it adhere well.
Bake at 180°C for about 40 minutes. And… Happy Easter.

Chef: Pina from VeganBlog

  1. monsoon 27 April 2011 at 13:55

    OMG!!! this is so good 😀


  2. Anto 28 April 2011 at 22:05

    Fantastic cake!!! I had the chance to meet chef Pina at the VeganfestEXPO2011, and I tried this cake… I can tell you all it really is SO TASTY!!!! Fantastic!!! 😀
    Pina rules!!!! 😉



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