Berry bubble cake (Bublanina)
This easy cake is humble but it tastes like Czech summer and is a great way to utilize some berries from your garden or seasonal market. It is traditionally made with cherries, my mom made it with red currants and I used white currants this time (really like the tartness of fruit in a sweet dough) but any kind of berry or even stone fruit will work. Traditionally this is an airy sponge cake made with eggs, a vegan version will not expand that much but you still get fluffy and soft dough by using corn starch.
- 2.5 cups spelt flour
- 0.5 cup brown sugar
- 1 package (40g) dairy-free vanilla pudding powder (can swap for corn starch)
- 12 g baking powder
- pinch of salt
- 1.5 cups plant milk of your choice
- 1 flax egg (1 tbsp of ground flaxseed mixed with 3 tbsp of water) or egg replacer
- 4 tbsp Coconut oil melted (can swap for sunflower oil or vegan butter)
- 2 cups berries (pitted cherries, raspberries, blueberries, currants) or other fruit
- breadcrumbs for dusting
- Combine all dry ingredients in a bowl
- Add milk, oil and egg replacer/flax egg to dry ingredients. Mix thoroughly to a uniform consistency and no lumps. Dough should be smooth with a custard-like thickness
- Cover baking tray/cake tin with a thin layer of butter/oil and dust with flour, not omitting the sides. Preheat the oven.
- Wash and prep your fruit - deseed the cherries, remove stems from the currants etc.
- Pour the dough into a cake tin in an even layer. Scatter the fruit on top. Lightly sprinkle with breadcrumbs (optional). You can also sprinkle some herbs like lemon thyme or mint over the top.
- Bake on 180°C for 30 min till slightly golden on the edges.
- Serve warm or cooled off. Add a dollop of coconut yoghurt or ice-cream for extra naughtiness. Enjoy! ❤️