Voima-Papu Runeberg’s Tart

Vegan

Ingredients

Cake Mix:

• 1.5 dl Voima-Papu broad bean flour
• 1 dl almond flour
• 100 g butter or shortening, melted
• 1 dl brown sugar
• 1 tbsp psyllium
• 2 tsp baking powder
• ⅓ tsp baking soda
• 2 tsp vanilla sugar
• 1 dl apple juice
• 10 drops of bitter almond extract

Topping:

• 150 g of raspberry jam
• 2 dl of icing sugar
• 2 tbsp of water.

Method

Cake Mix:

1. Mix the dry ingredients together in a bowl (broad bean flour, almond flour, brown sugar, psyllium, baking powder, vanilla sugar).
2. Mix the wet ingredients together in a separate bowl (melted butter + brown sugar + apple juice + drops).
3. Combine both bowls together and mix together.
4. Pour the mixture into a lined, 20 cm cake tin.
5. Bake for 30 minutes at 170 degrees C.
6. Allow the tart to cool down.

Topping:

1. Mix icing sugar and water into a paste.
2. Decorate the top of the tart with a large circle of raspberry jam.
3. Pipe a white circle of the icing around the jam.

Voima-Papu broad bean flour can be found on our online shop: Web Shop / Karviaistentila.fi