Tag Archive: curd


Everybody has the foods they remember from their childhood that have been their favourites and later in life bring back the warm feelings and memories of you eating the dish. Well, this post and recipe is my veganised version for one of my childhood favourites – a curd cake served with a berry kisel. Many people don’t even know what the kis(s)el is anywhere else but the Baltic and Slavic areas, so it’s basically fruit/berry juice, often with berries or fruit pieces, which is thickened a bit with some starchy substance. So it’s still runny but a bit thicker and can serve as a sauce or it’s delicious just for drinking as well. We always made plenty to make sure there’s enough to go with the cake and to drink as well 🙂
The curd cake was a classic one to make when there was curd that was getting close (or past) the use-by date. I have to say I don’t remember exactly how my mum made it, but I remembered it tasted very much like curd and it had some semolina in or on it. So that’s what I went by when making the cake. 😛 For the curdy tase I used yoghurt I made myself a day ago, but natural or flavoured yoghurt from the supermarket is definitely as good! Alrighty, enough of chit-chat and to the recipe!

Cake ingredients:

500-700 ml (soy) yoghurt
1 cup wholemeal flour
1 banana (mashed)
100 g semolina
1/2 cup raisins (optional, I just love raisins)
1 tbsp baking powder
1 tbsp lemon juice
1/3 cup sweetener (agave, date syrup, vegan honey) (or to taste)
1/3 cup water/soy milk

The amount I did was pretty big, so you can of course make less, hence the range for yoghurt.
Mix the flour and semolina with baking powder. Add the yoghurt, banana, lemon juice and sweetener and mix well. It should be of the consistency of a pancake dough. Add more flour/semolina if needed thicker or water/soy milk for making it runnier. Or both for increasing the amount. Mix in raisins.
For some reason we always made it in a glass over dish. Oil the dish and drizzle some more semolina on it to cover all the oily areas – to prevent from getting stuck to the dish. Pour the dough in it and cook at 200 degrees for an hour or so. Afterwards let it cool down (it might fall down if it rose before, but that’s cool!) before serving 🙂 And that’s that done!

Kisel ingredients:

1 pack of frozen berries (I got summer berry mix with currants and raspberries), you can use fresh or tinned stuff also!
200-250 ml of berry cordial/squash (vary depending on the total amount)
1.5 l of water (depending on how much you want)
3 tbsp lemon juice (optional)
1-4 tbsp cornflour/potato starch/arrowroot
sweetener

I made a huge potful of the kisel because there was much of the cake and I simply love this thing. You can use less of everything.
Bring the water with the berries, lemon juice and cordial to boil, add more water/cordial and sweetener should your preference require it. It depends on the cordial you use also, I used one without added sugar so it wasn’t very sweet, so I added a bit of some sweetener. Once it’s boiling, mix the starch with some cold water in a separate glass until the starch has dissolved completely. Once the kisel is boiling, turn the heat down or move it to another part of the stove and with mixing constantly, slowly pour the starch in. You should feel it how mixing the whole thing gets heavier and it gets thicker. To avoid making it too thick, add it very slowly, and you can pause in between also. As I was running out of cornflour, I had to do it in 3 batches actually, first used some arrowroot, 1tbsp, that did nearly nothing. So I added 1 tbsp of cornflour (all I had), and that made it a bit thicker. Afterwards I decided I want to make it even thicker so heated it up again and mixed in 2 more tbsp of arrowroot so it got sufficiently more thicker. And that’s it! Ready to be enjoyed hot or lovely when it’s cooled down also.

And then to the merging the two! Serve a piece of the cake covered in plenty of the kisel! It’s just LOVELY! I really do hope somebody will try it and be convinced of the nice soft texture of the cake and curdy taste and the fresh berry flavour that comes with the kisel. 🙂 That’s all folks!

Eli x

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Lemon curd cake

Hello everybody,

Long time since the last post again, sorry. But I think this recipe will make for it!

I was down in London a couple of weeks ago and had I think one of the best cake’s I’ve ever had at this amazing vegan café Cakes ‘n’ Treats. The cake became somewhat of an obsession for I was enchanted with the so very lemony but sweet taste the cake had. As I couldn’t find any recipe for it online, it required some improvising. And thus I tried it once, and I tried it twice, and it worked out both times. I did the second one quite significantly differently than the first one so here’s the variety of both of them. 🙂 If you love lemons, you will definitely love this cake!

Base:

1 cup wholemeal flour or rice flour for gluten-free version
1/3 cup sweetener (brown sugar, date syrup)
1 tbsp baking powder
1 banana (optional – for binding)
2 tbsp lemon juice (concentrated) (optional)
water

Mix the dry ingredients, mash the banana and mix with the lemon juice and as much water as needed to make it into a nice batter (yoghurt-like consistency). Pour to the cake tin (~20cm diameter) and bake for about 10-15 minutes or until done. Take out to cool a bit.

Filling version 1:

500-700 ml of ready-diluted lemon juice/5-6 lemon’s juice (+ zest) + water to dilute and add volume
1/2-3/4 cup sweetener (to taste)
4-5 heaped tbsp cornflour/potato starch
1 tbsp turmeric (optional, for the colour)

Bring the lemon juice to boil, mix in the sweetener and turmeric, when you think it’s sweet but sour enough, mix the starch with little water in a glass until it’s all mixed, and pour the starch mixture into the lemon juice whilst whisking the latter constantly. Note, it thickens very quickly, so add it slowly, so you’d get to mix the curd well enough throughout the process. It shouldn’t stick to the pot so don’t worry about hurrying afterwards to clean it. Taste again and see if you need to add a wee bit more lemon or sugar. When ready, pour onto the base and let cool down. This might take a few hours. Use freezer and/or fridge when possible to quicken the process, otherwise prepare 12 hrs in advance to give enough time 🙂

Filling version 2:

350 ml of lemon juice (concentrated)
300 g dates
water
4-5 heaped tbsp cornflour/potato starch

Blend the lemon juice and dates (and some water if needed) until the dates are completely puréed. Pour into a pot and according to your taste, add more water or more lemon juice to get the flavour you’re after. Add the margarine if you want and when it’s all good, mix the starch and continue as per the instructions above.
This version won’t have the lemon curd looking very yellow like the first version does, but it’s healthier for instead of any sweetener, it’s only dates in it 🙂

The first photo below is done with rice-flour base, so it’s all gluten free, and with the ready-diluted lemon juice, so filling 1. The second one is done with wholemeal base and the second filling.

If you like the taste of lemons, I hope you’ll give it a try. It really is delightful! I’m gonna go and savour another piece now 🙂

Eli X

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