Makes 16 slices
200g plain white flour
50g ground pistachios (can blend in food processor)
1/4 tsp baking powder
30g vegetable oil
40g cold water
50g cashew or almond butter
75g vegetable oil
100g honey or maple syrup
150g plant based milk
1 tbsp chia seeds, blended to a flour
150g self raising flour
100g ground almonds
300g frozen summer fruits
Handful chopped pistachios
Preheat the oven to 200 degrees Celcius. Grease and line a 20cm square tin.
For the pastry base, mix together the flour, pistachios and baking powder. Add in the oil and mix to breadcrumb consistency. Finally add the water and gently bring together to a rough dough - careful not to over work it!
Place the dough in the cake in, and using a narrow rolling pin, back of a spoon or your hands, roll out to cover the base. Bake in the oven for 10 minutes. Once cooked, remove from the oven and lower the temperature to 180 degrees Celcius.
For the compote, add the fruit, dates and water to a small sauce pan. Simmer on a low heat for about 20 minutes until thicker and almost jammy. Tip the mix into a blender and blend until smooth.
For the cake, mix together the cashew butter, oil, honey/syrup, milk and chia seeds. Then add in the flour and ground almonds and gently incorporate.
Spread half of the compote over the pastry, then spoon in the cake batter and rest of compote in random blobs, and using a skewer gently swirl together. Sprinkle over the chopped pistachios, and bake in the oven for 25 minutes. The sponge will be more like a pudding than a crumbly cake.