Category

cakes and tarts

Blackberry Cheesecake with Whisky | seitanismymotor.com

At the beginning of August we made a trip to the UK. Most of the time was spent in Scotland where I somehow got drawn into all things whisky. But since distillery and pub visits are not really compatible with a family vacation, most of my acquired whisky knowledge is still very theoretical. I started out with one bottle of malt, that I brought home to Dresden. Accompanied by a book on the topic of whisky. And while I am very interested in trying out a couple more brands in the future (see below!), my mind immediately wandered off to the kitchen, where a huge bag of freshly picked blackberries was sitting in the freezer. Because the last time I baked something with booze it was super awesome. Of course this blackberry cheesecake doesn’t have to be made with single malt. Bourbon will do the trick of enhancing the fruity aromas just as well. And so will do rum or a fruit based spirit. And even if you don’t have any alcohol on hand or simply don’t use it, that is fine, too. I will provide substitution suggestions in the recipe notes.

Blackberry Cheesecake with Whisky | seitanismymotor.com

If you’ve been following my recipes for some time, you probably already know that I never use cream cheese in my cheesecake recipes. It’s not that I don’t like it, it’s just that it has never been readily available in Germany. And now that it is, it is mostly manufactured by large dairy companies, which for me doesn’t really do the trick. So I still stick with yoghurt for my cheesecake base. For this version I also had to use up a box of store-bought cashew single cream. These kind of vegan creams are very common in Germany and several other European countries. From what I know they are not so common in the US. (They are usually thicker than creamer.) So if you don’t have a single cream on hand, you can make your own cashew based version. I like Gena’s basic recipe.

By the way if you are of the whisky drinking kind, please leave me a comment telling me of your favourite single malt. I want to buy a bottle or two, but can’t really decide which one.

Blackberry Cheesecake with Whisky | seitanismymotor.com

Print
Blackberry Cheesecake with Whisky
Prep Time
15 mins
Cook Time
1 hrs 10 mins
Total Time
1 hrs 25 mins
 

Vegan cheesecake recipes are legion. This one stands out with the help of some whisky and freshly picked blackberries. And you won't actually need any cream cheese. Just Yoghurt and some cashew based cream.

Course: Dessert
Cuisine: dairy-free, egg-free, vegan, vegetarian
Servings: 12
Author: Mihl
Ingredients
For the crust:
  • 90 g walnuts or pecans (1 cup)
  • 3 tbsp packed brown sugar
  • 120 g German type 1050 flour or all-purpose (1 cup)
  • ¼ tsp salt
  • 50 g refined coconut oil (1/4 cup) cubed
  • 1 tbsp whisky or cold plant based milk
For the filling:
  • 400 g plain soy yoghurt (1 ½ cups)
  • 6 tbsp cashew cuisine (cashew based single cream)
  • 100 g sugar (½ cup)
  • 2 tbsp fresh lime juice
  • zest from one small lime
  • 1/8 tsp ground vanilla
  • 2 tbsp cornstarch
  • ¼ tsp powdered agar agar
For the berry topping:
  • 250 g fresh or frozen blackberries (1 2/3 cups)
  • 50 g sugar (¼ cup)
  • 1 tablespoon whisky substitute apple juice or water
  • 1/8 tsp agar agar
Instructions
  1. Preheat the oven to 180°C and line a springform pan (20 cm diameter) with parchment paper or grease the pan.

  2. Place the walnuts in a food processor and grind into a fine meal.
  3. Add sugar, flour, and salt and pulse until combined.
  4. Add coconut oil and blend until the dough holds together.
  5. Now knead in the whisky.

  6. Press dough into bottom and sides of the pan and place in the fridge.
  7. To prepare the filling, place all ingredients in a blender and process until smooth.
  8. Remove the prepared springform pan from fridge and pour filling into the crust.
  9. Bake for 70 minutes or until filling is golden brown and has set.
  10. 10 minutes before you remove the cake from the oven prepare the topping: Place all ingredients in a small saucepan and cook over high heat for five minutes, stirring constantly.

  11. Set aside and let cool for another five minutes.
  12. Remove the cake from the oven and spread topping on top.
  13. Let cool to room temperature and then let the cake set in the fridge for 3-4 hours before serving.

 

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Blueberry Crumb Cake | www.seitanismymotor.com

Thank you to everyone who took the time to comment on my last post. It really means a lot to me that you all are still here reading my blog, no matter how long the distance between the entries. All your responses really helped me to figure out what I want with this blog. It reminded me that most of the pressure I was dealing with behind the scenes was homemade with me going in circles thoughtwise. I think with your help I got rid of that pressure. Which means that I can finally go back to developing recipes and taking pictures!

Blueberry Crumb Cake | www.seitanismymotor.com

I hope you are all having a great summer! Ours was a bit too hot, in my opinion, especially since it never really seems to cool down in a city. So it’s nice when you know people who live at the edge of town, blessed with a huge garden and a lot of fresh air. Although I often love living in a very vibrant neighbourhood, surrounded by Gründerzeit houses, from time to time it’s also nice to sit around in someone’s garden watching the sunset. Although when you do this with a couple of your co-workers by your side and you also made a cake for this occasion, you’re usually very much distracted from sunset watching by recipe inquiries. And for about 10 minutes or so the table on which your cake is sitting, is also a bit more interesting than the sun. Then the cake is gone and for the rest of the evening you have to promise that you will hand over that recipe. Soon.

And yes, you read that right. Ten minutes and the cake was gone. While competing against a boatload of tiramisu, which I imagine was very good, but unfortunately not vegan. Thanks to my lovely coworkers, who always have the nicest compliments for my food and keep asking me for recipes, you can now try this blueberry crumb cake yourself. Plus, if you followed the news this week, be it over the pond or here in Europe, you all probably need a little something to cheer yourself up.

Blueberry Crumb Cake | www.seitanismymotor.com

 

5 from 1 vote
Blueberry Crumb Cake
Print
Blueberry Crumb Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hrs 5 mins
 

This mixture of crumb cake and cheesecake got a lot of praise from everyone who tasted it.

Course: Dessert
Cuisine: dairy-free, egg-free, vegan
Servings: 12 Slices
Author: Mihl
Ingredients
For the cake
  • 240 g all-purpose flour (2 cups)
  • 4 tbsp chickpea flour
  • 2 tsp baking powder
  • 150 g sugar (3/4 cup)
  • 3 tbsp brown sugar
  • 1/2 tsp salt
  • 1/8 tsp ground vanilla
  • 240 ml oat milk (1 cup) any plant based milk is fine
  • 120 ml rapeseed oil (1/2 cup)
For the filling
  • 130 g raw cashew nuts (1 cup)
  • 200 g soy yoghurt
  • 100 g sugar (1/2 cup)
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch
  • 250 g blueberries fresh
For the crumb topping
  • 200 g all-purpose flour
  • 75 g sugar (6 tbsp)
  • 55 g refined coconut oil (1/4 cup) soft
  • 2.5 tbsp rapeseed oil
Instructions
  1. Preheat oven to 200°C and grease a 26 cm springform pan.

  2. To make the cake, combine flours, baking powder, sugars, salt, and vanilla in a large bowl.

  3. Whisk in milk and oil.

  4. Pour into the pan and bake for 10 minutes.

  5. In the meantime prepare the filling and the crumbs. For the filling combine all ingredients (except for the blueberries) in a blender and mix until smooth.

  6. For the crumb topping mix all ingredients and knead until soft and large crumbs form.

  7. Remove cake from oven and spread filling on top.

  8. Evenly distribute the blueberries on the filling.

  9. Sprinkle streusel on top.


  10. Bake for another 40 minutes or until the crumbs are golden brown.

  11. Let cool on a rack for about 15 minutes before removing the cake to cool completely.

  12. Serve when cooled.

 

 

 

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Every year during spring and summer I put myself on an apple fast. I don’t eat them anymore because all of a sudden I think they are the most boring fruit in the whole world. In spring there’s rhubarb that suddenly seems so much more interesting. And then summer starts and brings fantastic berries and amazing stone fruits. Also, apple aren’t in season during summer. There’s really no need to eat them.

This year summer was long and I was still sweating in September. I bought a new jacket and haven’t used it so far. The berries disappeared though and made room for lots and lots of apple boxes with about ten to twelve different varieties. There were pears, too. (I only mention this because this apple cake can be made with pears as well.) Right now my favourite apple is called Santana. It’s originally from the Netherlands and a cross between one of my favourites, Elstar, and some fairy tale apple called Priscilla, with which Santana probably shares its beautiful bright red colour. Santanas are juicy and firm and have a perfect balance between sweet and sour, leaning a tiny bit more to the sour side. Which makes the perfect baking apples.

Santana Apple Cake

This is a simple apple cake recipe which may not look like much. I whipped it up on Friday before heading to work. I didn’t even use a proper recipe. I left it on the kitchen table and when I went on my break about three and a half hours later the cake was gone. Those coworkers just left some crumbs for me. But instead of complaining I’ll take that as a compliment for this cake. I made another one on Saturday and this time I managed to write down the recipe. Which was a bit tricky. For many German apple cakes (especially the one called versunkener Apfelkuchen – sunken apple cake),the apples are cut in a certain way and I found this very hard to translate and describe. You have to quarter the apples. (They are usually peeled, but I didn’t bother for my second cake and it makes a difference. So peel them.) Then you have to cut little lines on the backs of the quarters. Those have to be deep, but not so deep your apple quarters will fall apart. Cutting the apples this way will make them fan out after baking. It looks really pretty. You can see it very well in the first picture.

The only really special thing about this cake is one of its ingredients. Whenever I make something with apples I love to add a bit of nutmeg and a few scrapes of tonka bean. If you are from the US you are probably not familiar with this spice. It’s banned. And even in Europe, where you can buy it perfectly legal, it’s not commonly used. If you can find tonka beans, use them. If not just leave the spice out. The cake will turn out deliciously with cinnamon and nutmeg as well.

I am quite happy I do finally have some leftovers from the second cake I made. We’re going to spend our autumn vacation packing. We’re moving soon and have to put everything in boxes starting today. Also, my daughter’s birthday is coming up. Five. She’s going to be five. And gave me exact descriptions of everything. I already impremented her birthday invitation card ideas and now all there’s left to do is a cake. Which will probably end up on the blog at some point.

Happy Monday and have a great week!

Santana Apple Cake

Ingredients

For the filling
2 apples, suitable for baking, cored, peeled, and quartered
For the cake
180 g (1 1/2 cups) flour
3 tablespoons chickpea flour
1 1/2 teaspoons baking powder
150 g (3/4 cup) white sugar
30 g (2 tablespoons, packed) brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground tonka bean
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
180 ml (3/4 cup) soy milk
90 ml (1/3 cup plus 2 teaspoons) rapeseed or other vegetable oil
For the streusel topping
150 g (1 1/4 cups) flour
75 g (5 3/4 tablespoons) white sugar
55 g (1/4 cup) refined coconut oil, at room temperature
2 tablespoons rapeseed or other vegetable oil

Instructions

To make the filling, make fan shaped incisions into the apple quarters: With a small sharp knife make thin, deep lines on the back of each quarter. Set aside.

Preheat the oven to 200°C and grease a 26 cm springform pan.

For the cake combine flours, baking powder, sugars, and spices in a bowl and mix.

Add liquid ingredients and stir until no lumps are left in the batter.

Pour into the pan.

Prepare the streusel topping by combining all ingredients.

Knead with your hands until you can form large crumbs.

Place the apple quarters on the batter (incisions up) and place the streusel on top.

Bake for 40 to 45 minutes or until the cake is golden brown.

Let rest for five minutes, then remove from pan and let cool completely.

http://www.seitanismymotor.com/2016/09/santana-apple-cake/

Santana Apple Cake

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I am pretty sure you are going to kill me. Because my blog is silent for almost two weeks and then another poppy seed cake recipe? Well, yes. Because poppy seed cakes are the best thing ever and there can never be too many. Never. (Did you know that 100 g of poppy seeds contain 1500 mg of calcium? Move over, superfoods!) Also this is a recipe I saw ages back on Instagram and wanted to make it since spring.Originally this was made with bright pink rhubarb. The colour contrast between that and the blue cake is just so lovely.

Unfortunately I missed the window to make this, rhubarb season ended months ago. But it’s summer and there are so many wonderful fruits available right now. I definitely won’t cry over unavailable rhubarb right now. Instead I feel very grateful that I can get black- and blueberries at almost every corner. Since they have almost the same colour as the poppy seeds they don’t stick out as much as the rhubarb. So my cake may not be super pretty, but it definitely is delicious! It has a very moist crumb, a hint of tartness from the blackberries (mat least mine were tart) and very crunchy and cookie-like crumbs. I made the cake and let it sit on the counter for about a day before it was demolished by my co-workers. I could save a couple of slices and am amazed by the fact that they still had a perfectly moist texture even after hanging out in the fridge for three or four days.

You should definitely try to grind the poppy seeds for this recipe! The ground seeds release some of their oil, which helps to keep the moisture. Another thing that helps is enough fat and sugar! I tweaked the recipe a bit for that. As for the berry filling, you can use both black-and blueberries or a mixture of both. If you don’t have a 20 cm springform pan, you can use a larger one. But please watch the cake and make sure to bake it for a shorter period of time.

On another note I recently found out that this year’s Vegan MoFo will be in November. There’s a new team of organisers and the rules this year are just as flexible as they used to be. I was pretty sure I wouldn’t take part in another round because last year I took it a bit too far and was exhausted pretty soon. I want my pictures to look a certain way and I have to write up every entry in two languages. That, a job, and a family doesn’t always go together pretty well. I also felt that people quickly lost their interest in the whole MoFo thing and I didn’t want to litter everyone’s feed and email folder. I was determined to ignore this year’s round but now I am not so sure anymore. I have a couple of ideas and a very loose theme that might save me some energy. After all this whole event is supposed to be fun.The only thing I am really concerned about is the fact that November is a really, really bad month for food photography in Germany. I use natural light and in November there is no such thing. It is the darkest and most depressing time of the year! And no warming soup will change that. But what can I say? It’s Vegan MoFo! What do you think? Are you going to participate? Do you have a theme?

Mohnkuchen | German Poppy Seed Crumb Cake with Blackberries

Poppy Seed Crumb Cake with Blackberries

Ingredients

For the cake:
240 ml (1 cup) soy milk
80 g (1/4 cup) soy yoghurt
1 tablespoon white wine vinegar
100 ml vegetable oil
2 tablespoons ground flax seeds
150 g (3/4 cup) sugar
1/2 teaspoon ground vanilla
200 g (1 1/4 cup plus 2 tablespoons) poppy seeds, ground (Grind them in a small coffee mill. Make sure the mill is suitable for grinding oily seeds.)
200 g (1 1/2 cups plus 3 tablespoons) flour
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/4 teaspoon salt
200 g black- and blueberries
For the crumbs:
100 g (3/4 cup plus 1 tablespoon) flour
50 g (1/4 cup) sugar
3 tablespoons vegetable oil

Instructions

Preheat the oven to 200°C and line a round pan (20 cm diameter) with parchment paper or grease the pan.

In a bowl combine milk, yoghurt, and vinegar and let sit to curdle for 2 minutes.

Stir in remaining liquid ingredients plus flax seeds.

Stir in sugar, vanilla, and poppy seeds.

Mix with remaining ingredients.

Stir in 3-4 tablespoons of the berries and pour the batter into the prepared pan.

Place the remaining berries on top and prepare the streusel topping by combining all ingredients in a bowl.

Form large crumbs with your hands and place on top of the cake.

Bake for 45 - 50 minutes or until an inserted toothpick comes out clean.

Let the cake cool for 15 minutes. Remove pan and let cool completely before serving.

http://www.seitanismymotor.com/2016/09/poppy-seed-crumb-cake-with-blackberries/

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