This cake is one of my favorite for its rustic taste and texture. It is made with different kind of flours, including the corn one that gives the typical consistency, dried figs and nuts. Here I propose you the vegan version, also very low in sweetener (but you can vary the quantity if you prefer). It is perfect for breakfast and afternoon snack with a cup of tea.
100 gr of corn flour
50 gr of white flour
100 gr of whole flours (I used the spelt one)
60 gr of pine nuts
40 gr of chopped whole nuts
150 gr of soya milk
60 gr of olive oil
60 gr of agave syrup
1 lemon juice and peel
90 gr of chopped drief figs
half sachet of cremor tartaro
1 teaspoon of apple vinegar
half teaspoon of vanilla powder
Pre heat the ovean at 180 degrees.
In one bowl sift together all the flours, the baking powder, the vanilla powder and mix well. Add the pine nuts and whole nuts and mix.
In another bowl mix the soya milk, the vinegar, the oil, the syrup and the lemon juice and peel. Add the chopped figs and mix well.
Pour the liquid mixture into the other bowl and mix till you obtain a well combined mixture. Don't mix too much otherwise you risk to obtain a too sticky cake.
Pour the mixture into a round baking tin and even the surface with the help of a spatula. Cook for 35 minutes.
Let it cool down, sprinkle with powder sugar and serve. Enjoy!