Strawberry-rhubarb cake with crumb topping
Try this delicious and refreshing strawberry-rhubarb cake, scented with vanilla and topped with crumb topping. No animal products are used in the preparation, so you can enjoy it even as a vegan.
- Fruit:
- 500 g rebarbory
- 350 g strawberries
- 100 g brown sugar
- juice of 1 lemon
- 2/3 teaspoon ground vanilla (or seeds from 1/2 vanilla pod)
- Dough:
- 340 g semi-coarse flour
- 3 teaspoons baking powder
- 6 tablespoons powdered sugar
- 180g Silken Tofu Firm (or 120g classic white tofu and 60ml nut milk)
- 75 ml of oil
- 75 ml plant-based milk
- Crumb:
- 80 g wholemeal flour
- 60 g caster sugar
- 60 g vegetable butter (e.g. AlsanBio)
- 2/3 teaspoon ground vanilla (or seeds from 1/2 vanilla pod)
- tofu (optional)
- Wash the rhubarb and strawberries, peel the rhubarb, stem the strawberries and cut them into slices about 4 mm thick (the strawberry pieces should be about the same size as the rhubarb slices). Place the fruit in a bowl, pour over the lemon juice, sprinkle with sugar and vanilla. Mix and leave to macerate while you prepare the other parts of the cake.
- Mix all the ingredients together and work them together with your fingers. If you want a softer, doughier crumb, add a tablespoon of blended tofu. Let the finished crumb rest in the fridge or freezer.
- Preheat the oven to 180 °C and line a baking sheet with baking paper.
- Blend the silken tofu with a hand blender until smooth, then add the plant-based milk and oil. If using regular tofu, crumble it into a bowl, add 4 tablespoons of plant-based milk and blend again until smooth. Then add the remaining milk (5 tablespoons), oil (5 tablespoons) and blend again until smooth.
- Sift the flour, baking powder and sugar into a bowl and mix well with a whisk. Add the tofu mixture to the flour mixture and knead into a smooth and elastic dough that is softer but not sticky (add a little flour if necessary).
- Transfer the dough to a baking sheet (20 × 30 cm) or a round mold (28–30 cm) and, with wet hands or a small rolling pin, press (roll) it onto the bottom of the baking sheet or mold to the edges so that the fruit juice does not flow under the dough. Place in the preheated oven and bake for 10 minutes.
- Drain the fruit. You can make lemonade out of the delicious juice that remains. After 10 minutes of baking, take the cake out, spread the fruit on it and finally sprinkle with crumbs. Return to the oven and bake for another 45–50 minutes.
- Let cool for 1-3 hours before slicing to allow the fruit juice to set. Serve as is or with homemade nut yogurt or coconut whipped cream.
Step 1: Wash the rhubarb and strawberries, peel the rhubarb, stem the strawberries and cut them into slices about 4 mm thick (the strawberry pieces should be approximately the same size as the rhubarb slices). Place the fruit in a bowl, pour over the lemon juice, sprinkle with sugar and vanilla. Mix and leave to macerate while you prepare the other parts of the cake. Step 2: Mix all the ingredients together to make a crumb and work them in with your fingers. If you want the crumb to be softer and more doughy, add a spoonful of blended tofu. Let the finished crumb rest in the fridge or freezer. Step 3: Preheat the oven to 180 °C and line a baking sheet with baking paper. Step 4: Blend the silken tofu with a hand blender until smooth, then add the vegetable milk and oil. If using regular tofu, crumble it into a bowl, add 4 tablespoons of plant-based milk and blend until smooth. Then add the rest of the milk (5 tablespoons), oil (5 tablespoons) and blend again until smooth. Step 5: Sift the flour with baking powder and sugar into a bowl and mix very well with a whisk. Add the tofu mixture to the flour mixture and make a smooth and elastic dough that is softer but not sticky (add a little flour if necessary). Step 6: Transfer the dough to a baking sheet (20 × 30 cm) or round mold (28–30 cm) and press (roll) it onto the bottom of the baking sheet or mold with wet hands or a small rolling pin to the edges so that the fruit juice does not flow under the dough. Place in a preheated oven and bake for 10 minutes. Step 7: Drain the fruit. The delicious juice that remains can be used to make lemonade. After 10 minutes of baking, take the cake out, spread the fruit on it and finally sprinkle with crumbs. Return to the oven and bake for another 45–50 minutes. Step 8: Let it cool for 1–3 hours before slicing, so that the fruit juice hardens. Serve as is, or with homemade nut yogurt or coconut whipped cream.
