Fig-almond-cake

Hey Veggies,
I hope you enjoy my new layout. I finally managed to tranpose the layout of my German blog to my English blog as well. Additionally I added some more features as for example the search field or the related recipe finder. Enjoy yourselves!

Regarding this new recipe I am happy to be able to use figs again. They not only taste extraordinary delicious, but provide important mineral nutrients to us as well. Kalium, magnesium, phosphor, iron and vitamin B.

Originally it should become a tart but as I made too much filling it became a cake. If you prefer tartes just half the stuffing.

I again used a small 6 inch (16cm) spring pan.

For the base:
3 1/2 oz. flour (110g)
1 tablespoon sugar
1 pinch of salt
2 oz. margarine (50g)
1 tablespoon soy-rice-drink

Work the ingredients with a fork till you are able to form a nice ball. Let the dough chill for about half an hour. Then roll it out and push it into the greased and floured pan. Form an edge of about 1/2 inch (1cm) so that the filling cannot flow away.
If you like an especially crusty dough you may bake it "blind". To do so you have to fill it with lentils and bake it at 350°F (180°C) for just 15 minutes. Don't forget to remove the lentils afterwards ;-).

Filling:
3 tablespoons vanilla custard
1 oz. margarine (30g)
1 oz. sugar (30g)
3 tablespoons soy-curds or vegan cream cheese
2 oz. peeled and grinded almonds (50g)
1/2 oz. sieved flour (20g)
1 pinch of salt
1-2 figs

You may use instant custard or create it on your own with 3 fl. oz. soy-rice-drink (100ml), 2 tablespoons of custard powder and 1 tablespoon sugar.
Give the custard some time to cool down, then add one by one the margarine, curd, sugar, flour, almonds and salt.

Pour the bulk onto the base and spread it smoothly.
Divide the figs, depending on the size, into 4 to 8 pieces, and coat the cake with it.

Bake it at 360°F (200°C) at upper+lower heat for 45 minutes. Let it chill for at least 1 hour before serving it.

I wouldn't have dreamed of it becoming that tasty *smack* :-)