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Salty cake with dandelion and almond cream

ingredients

servings

8

Dandelion

500 grams

Spinach

500 grams

Fresh sage

6 leafs

Cornflour

2 spoons

Almonds

100 grams

Hemp seeds, peeled

4 spoons

Lemons

1 half

Food yeast flakes

1/4 spoon

Natural sea salt

1/2 teaspoon

Water

1/2 glass

Type 1 wheat flour

300 grams

Sunflower oil

4 spoons

Water

150 mL

Natural sea salt

to taste

Vegan yeast

4 grams

Bakery products from Italy

Salty cake with dandelion and almond cream

Salty cake with dandelion and almond cream

vegan with gluten with nuts high in iron source of C vitamins high in potassium with good fats

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salty cake with dandelion and almond cream

A delicious and rich savory cake, perfect for Easter or spring picnics, all vegetable.

Salty cake with dandelion and almond cream step 1

step 1

We put our vegetables, previously cleaned with the utmost care, in a sufficiently large pot, cover them with water, add a pinch of salt and let's boil for 15-20 minutes. Once ready let's drain them, and let them cool.

Salty cake with dandelion and almond cream step 2

step 2

Meanwhile, put in the blender the almonds previously soaked for 8 hours and drained, hemp seeds, lemon juice, salt, flake food yeast and water. Blend at top speed until a slightly granular and homogeneous mixture is obtained.

Salty cake with dandelion and almond cream step 3

step 3

So, gather it in a container, cover it and let it rest in firgoride for at least 30 minutes so that all the flavors are well blended.

Salty cake with dandelion and almond cream step 4

step 4

In the meantime, prepare the pasta: on the pastry board, combine the type 1 flour with a fountain, let's practice the classic hole in the center and put salt, yeast and oil inside. Then add the water a little at a time and begin to mix all the ingredients.

Salty cake with dandelion and almond cream step 5

step 5

Knead carefully until you get a nice homogeneous dough that we are going to wrap in the transparent film and keep in the refrigerator for at least 30 minutes.

Salty cake with dandelion and almond cream step 6

step 6

Then we resume our previously boiled vegetables and squeeze them well, then put them in the jug of the mixer along with sage, almond cream and add a pinch of salt.

Salty cake with dandelion and almond cream step 7

step 7

Blend everything at top speed until you get a homogeneous mixture in which the vegetables will be perfectly chopped. Then pour the mixture into a bowl and add the starch, stirring very quickly.

Salty cake with dandelion and almond cream step 8

step 8

Recover from the fridge our dough loaf and keep aside about 1/4, which we will need for the decorations. We then spread the remaining dough without reworking it in order to obtain a disc of about 30 cm in diameter.

Salty cake with dandelion and almond cream step 9

step 9

Then transfer it to a 26 cm diameter cake tin previously coated with baking paper. Let's make it adhere perfectly to the walls and prick the bottom with a fork. So we spread our stuffing and decorate our cake as we like it!

Salty cake with dandelion and almond cream step 10

step 10

While we have fun with the decorations, we heat the oven at 220 ° C in static mode. Then brush the surface of the cake with water so that the smaller decorations do not burn and bake for 30 minutes.

Salty cake with dandelion and almond cream step 11

step 11

Let the salted cake cool before serving!

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