Base:175 g finely ground wholemeal spelt flour
25 g hemp flour
4 TL cream of tartar baking powder
1 level tsp. cinnamon
1 pinch Bourbon vanilla
rind of an untreated lemon
100-120 g whole cane sugar (according to taste)
6 tbsp. sunflower oil
200 ml Mineralwasser mit LOTS of carbon dioxide
Soyatoo! kiwifruit cream:300 ml Soyatoo! soy whip
5 ripe kiwifruits
juice of one lemon |
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Dough:Mix all ingredients to a thick dough and pour into a cake tin laid out with baking paper. Bake in a preheated oven for 20 - 25 minutes at 160-170°;C. Then turn onto a rack and leave to cool.
Kiwifruit soy whip:Purée 4 peeled kiwifruits with the lemon juice, whip the Soyatoo! and mix with the kiwifruit purée.
Cover the cooled base generously with the cream, slice the remaining kiwifruit and garnish the cake with them.
Refrigerate the finished cake and let it stand for a while; also very good when eaten the next day. |
