Today I have a wonderful light and absolutely delicious summer cake for you. It is is made with no flour and no margarine. It can easily be made soy and gluten-free. And, since it’s summer and most probably too hot for baking, you only need to bake it for 10 minutes. Yeah, technically it’s probably a tart or a pie but I like to call it cake because it looks so fancy.
I made this cake or tart for a friend’s birthday and she liked it a lot. Hazelnut and caramel flavours are perfect together and they are complemented by a lime and coconut scented pudding and topped with fresh fruit. Doesn’t sound too bad, does it?
Lemon Pudding Cake with Dulce de Leche Crust
(17 cm [7 inch] springform pan)
For the crust:
250 g hazelnuts (2 cups)
90 g oats (1 cup)*
2 tablespoons cornstarch
1/4 + 1/8 cup dulce de leche** or brown rice syrup/barley malt syrup
* check the package information for gluten-free oats
**choose almond milk instead of soy milk for a soy free dulce de leche
Preheat the oven to 200°C (400°F). Grease a 17 cm (7 inch) springform pan well and dust with cornstarch
In a food processor, grind nuts, oats, and cornstarch into a fine powder. Transfer to a bowl and add dulce de leche. Mix until a dough forms. Press dough into the pan and cover bottom and sides of the pan. Use a fork to poke some holes into the bottom and bake for 10 minutes.
Meanwhile prepare the filling.
For the filling:
240 ml (1 cup) soy or other nondairy milk
240 ml (1 cup) full fat coconut milk
75 g (1/4 plus 1/8 cup) sugar
5 tablespoons fresh lime juice
1/3 teaspoon lime or lemon zest
40 g (1/4 cup) cornstarch
In a saucepan combine all ingredients and whisk well. Bring to a boil and boil for 1 minute until thickened, whisking constantly. Pour into baked and still hot crust. Let cool for 1 hour. Remove from pan and top with:
1 handful fresh blueberries
2 nectarines or peaches, sliced
1 tablespoon dulce de leche or brown rice syrup
1-2 tablespoons ground hazelnuts (optional)
Arrange fruit on top of filling and drizzle dulce de leche over fruit. Sprinke with hazelnuts (or crust crumbles if there are some that you haven’t eaten yet).