Vegan Walnut Poppy Shortcrust Layer Cake. Rich fillings between crisp crust layers. Festive treat for your special occasions but with no fussy ingredient nor method list!
WALNUT & POPPY SHORTCRUST LAYER CAKE
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Rich fillings between crisp crust layers. A festive treat for your special occasions but with no fussy ingredient nor method list!

Servings: 12
Author: Mari from Nuts and Walnuts
Ingredients
CRUST
  • 250 g / 2 cups flour
  • 12 g / 1 tbsp baking powder
  • 1 tbsp sugar
  • pinch salt
  • 125 g / 8 1/2 tbsp cold vegan butter or margarine, cubed
  • 6 tbsp soy milk
WALNUT FILLING
  • 180 g / 1 1/2 cup ground walnuts
  • 2 - 3 tbsp sugar
  • little pinch of salt
  • 1 tbsp Rhum or some other nice booze (optional)
  • 6 tbsp soy milk
POPPY FILLING
  • 125 g / 1 cup ground poppy seeds
  • 2 - 3 tbsp sugar
  • 6 - 8 tbsp soy milk
  • 1 tsp Rhum or some other nice booze (optional)
  • handful of raisins or dried cranberries
Instructions
  1. MAKE THE CRUST. Put the flour, salt, sugar and baking powder in the mixing bowl. Stir well to combine. Add cold butter cubes and quickly crush with your fingers (or pulse for a few times in your blender) till butter is by the size of a little pea. Add the rest of the ingredients and make a nice, firm dough. Cover it with foil and put in the fridge for 30 mins or longer. The dough can be made a day ahead and kept in the fridge, just be sure to take it out 20 mins before use. 

  2. Preheat your oven to 180°C/375F.

  3. Take the dough out of the fridge. 

  4. Prepare 3 pieces of baking paper. Take ca. 25x16 cm/10x7" pan and outline its bottom with a pencil on the baking paper. This will give you a nice outline for rolling the dough evenly and equal. 

  5. Divide the dough into 3 pieces. Sprinkle some flour onto the baking paper, dough and rolling pin. Guided by the outlines, roll the dough into a rectangle. 

  6. MAKE THE FILLINGS. For both walnut and poppy fillings: put everything in the bowl except milk. Then add soy milk carefully, so it doesn't get soggy. It should be thick but nicely spreadable. 

  7. Spread some butter thinly on the baking sheet, bottom, and sides. 

  8. Carefully transfer one crust layer on the bottom and spread poppy filling over it. Transfer the second crust layer and spread the walnut filling over it, pressing it gently. Then, cover it with the third layer and press gently. 

  9. Bake the cake for good 35 mins or till it's all nice and golden from above. If you see that pie is getting colour quickly, cover it with a piece of aluminium foil so it doesn't get burned on top. I usually put the foil after 15 mins and remove it 5 mins before it's done. 

  10. Take the baked cake out. Cool down before serving. 

  11. SERVING: Cut the cake into square or rectangle shapes, sized to your liking. Sprinkle with some powdered sugar if you like and enjoy! If there are any leftovers, you can keep them in the fridge up to 5 days, in an airtight container or wrapped in foil.