Here's the third entry tor the #penumbracookclub project (one that I'm not 100% satisfied with.)

One thing I really wanted to try when I thought about our a-peel-ing collection was, making a pie with the cut-out design in the crust. Well, spoiler alert: I'm not skilled (or patient) enough a baker for that - I gave up pretty fast when cutting the pattern into the dough didn't work as planned.
I chose this collar design since I thought it would be easiest to cut out of the crust, so the pie's inspiration was purely logical.
Well, well... Lucky me, I had some of my fondant-tools on hand, so I improvised something pretty and flowery.

When I was baking, blackberries were still in season, so I thought lilac and black would be an excellent combination for the cake and the collar. The filling turned out much pinker than I thought - but I love the color, so this was more of a blessing in disguise!

It was the first time ever I made vegan cake dough. I chose to do a vegan shortcrust since that sounded like the safest option to adapt (plus, I absolutely love shortcrust dough!)
The recipe is pretty simple, the outcome was ok - but honestly, nothing I'd consider baking when the in-laws came over for a visit.
A lovely friend of mine runs a vegan baking business - I think I'll ask her for some tips to make my vegan baking better. I'm pretty confident about my cooking, but cakes and pies are a whole different matter. I just don't know how to deal with the whole "don't use eggs" thing.
(If any of you have good recipes for vegan pies, let me know - I'm curious! You might even want to join the #penumbracookclub! I'll tell you how to do that tomorrow)

Since I'm running pretty low on time right now, I didn't have the chance to improve the recipe. I thought about not publishing it at all, but you know what? Failure is human. And things are not always as perfect as we'd like them to be.
Plus, as I said: it was ok. But ok is not what we're aiming for, right?

I'll try to include another cake or pie to the #penumbracookclub project to give you a recipe that is worth following ;)

So, for the sake of completeness: here's the recipe.

I made a small pie with that - for a "real" cake mold, I'd multiply by 1,5-2.


250 g flour (I used 50% spelt flour and 50 % buckwheat flour because I like the funky taste of buckwheat)
150 g margarine
75 g honey
70 g ground hazelnut
50 g hazelnut butter
(black food coloring)

Knead all the ingredients together until you have a homogenous mass. Put it in the fridge for at least an hour before processing further.

Use parchment paper to line a cake mold. Use 2/3 of the dough for the bottom and the sides.


400 g almond yogurt
150 g vegan creme fraiche alternative
70 g brown sugar
3 tbsp vanilla pudding powder
250 g blackberries

About 12 hours before you make the filling, you should strain the yogurt for a better texture.
Use a clean dishcloth, put the yogurt in, and tie the cloth to build a pouch around the yogurt. Hang it somewhere and put a bowl under it - the yogurt will lose a lot of liquid. (Search for "strain yogurt on YouTube if this sounds too confusing, it actually is pretty simple)

Once that is done, you'll have a much thicker yogurt, perfect for our cake-filling.

The rest of the filling is pretty simple: mix all the ingredients and put them in the prepared cake mold.

Add the rest of the dough to cover the filling and put the pie in the oven for about 40 minutes at 180 degrees celsius.