This tart is soooo delicious. Is it a tart though? tart, cake, it doesn’t matter, is perfect for almond lovers and someone with a sweet tooth. There are so many different recipes for almond tart in Portugal. My mum’s one requires A LOT of eggs, which makes my heart ache 😦 but not this one!! No eggs, no milk, just vegan deliciousness! Give it a try, is worth it and easy to make.
Time: 50 min approx.
Type: cake
Difficulty: 1.5 pans
Serves: a few yummy slices (depends on how big you want them 😊)
What you need
For the cake:
200g self-rising flour
1 tsp baking soda
50g brown sugar
100ml sunflower oil
80ml soya (or almond) milk
2 flax ‘eggs’ (mix 2 tbsp of milled flaxseeds with 5-6 tbsp water and let it set for a few minutes before adding to the cake mix)
1 tsp almond essence
For the topping:
100g flaked almonds
80g vegetable spread
70g brown sugar
½ tsp almond essence
Utensils:
large mixing bowl
mixing spoon
1 small pan
1 cake tin
baking paper
Directions:
Mix all the dry ingredients;
Add all the wet ingredients and mix well, adding a little more milk/water if the cake mix appears too dry;
Transfer the cake mix into a pre-greased round cake tin, with baking paper at the bottom (so the cake comes out easily once baked);
Bake for about 20-25 minutes at 180֯C;
Meanwhile, heat all the ingredients for the topping in a small pan over low-medium heat until all the vegetable spread is melted and mixed well with all the other ingredients;
After the initial 20-25 min of baking, add the topping to the cake and bake for a further 10 minutes;
Let it cool completely before taking the cake out of the tin.
Plant Based Portuguese 