For a 6x6 inch (15 x 15cm) springform:
5 oz. (150g) spelt flour (type 1050)
2 oz. raw cane sugar (50g)
pulp of a vanilla pod
1 tablespoon baking powder
1 tablespoon starch
2 tablespoon soy yoghurt
1 teaspoon maple syrup
1 dash lemon juice
1 fl. oz. oil (30ml)
4 fl. oz. water (120ml)
5 oz. raspberries (140g)
3 oz. marzipan/almond paste (80g)
1-2 tablespoons raspberry jam
5 oz. chocolate (150g)
5 fl. oz. oat based cream / soy cream (150ml)
Mix the flour, sugar, vanilla, baking powder and starch. Stir with yoghurt, maple syrup, lmeon juice, oil and water to a smooth dough, then add the raspberries. Pour the dough in a greased and floured or with baking paper lined pan and bake it at 330°F (170°C) for about 25 minutes (test with a skewer!).
Let the cake cool well. Then spread it with the jam. Roll the marzipan to a square of 6x6 inches (15x15cm) and place it onto the cake.
For the ganache chop the chocolate and mix it with the cream. Warm the chocolate carefully till it's melted. Spread the ganache all around the dice then put it into muffin cups. Decor with some sugar flowers, crumbles or brittle and finally serve on the laid coffee table. Ready for a nice cosy chat?