Vegan yeast cake with apricots and tahini-halvah icing
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Summer means fruit. And summer fruit means yeast cake. So much for this topic.
I present a recipe for a simple, fluffy vegan yeast cake with fruit. Instead of apricots, feel free to use strawberries, raspberries or plums. Prepared in a rectangular cake form, it is working great as a crispy, morning toast.
Vegan yeast cake with apricots
- Proportions are for a 20x20cm square or 20cm round cake form.
- 2 cups of wheat flour
- 2/3 cup of plant-based milk
- 7g dry yeast or 30g of fresh ones
- 6 tbsp of sugar
- 2 tbsp of rapeseed or coconut oil
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Mix two tablespoons of flour with yeast, sugar and lukewarm (not hot!) milk. Mix thoroughly and set aside for around ten minutes. In the meantime you can prepare tahini-halvah sauce (recipe below).
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Add the prepared yeast-mix, flour and oil to a large bowl and mix it. Knead the dough for five minutes.
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Line the baking form with baking paper, then transfer the dough and leave it in the baking form for at least half an hour to rise.
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Heat the oven to 180 C. Wash apricots, cut in halves, remove seeds.
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Sprinkle the risen dough with halvah sauce, arrange the fruit on the dough, then use the rest of the sauce to partially cover the apricots as well.
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I recommend covering the fruits with an additional spoon of sugar and almond flakes. After baking, they will add a bit of crunchiness.
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Bake the cake for 30 minutes.
Tahini halvah icing
- 2 tbsp of tahini
- 2 tbsp of lemon juice
- 6 tbsp of powder sugar or any sweet syrup
- 1 tbsp of vanilla sugar
- 5 tbsp of water
1. Mix tahini with lemon juice. At this stage, this icing should thicken.
2. Add the remaining ingredients and use a spatula or whisk to mix for one minute to achieve a lighter, thinner and sweet sauce.
I recommend preparing a double portion of the icing to use it for a few days for porridge, pancakes, toasts or fresh fruit.