bulghur CAKE WITH STRAWBERRIES AND WALNUT CREAM

 

This very sweet dessert will serve many since small pieces are in order. Recipe Provided by Jim Caola

Wash and slice 1 pint of fresh strawberries. Slices should be 1/8" thick.

Cake:

• 2 C. Bulghur wheat
• 1/2 t sea salt
• 2 1/2 C. Water
• 1/3 C. + 2 T. Corn oil
• 1/3 C. + 1 T. Maple syrup
• 1/3 C. Rice syrup
• 1/2 t. Vanilla extract
• 8 oz. Strawberry preserves

Preheat oven to 350 F. Grind bulghur wheat into a fine flour using a grain mill, blender or food processor. Don't worry--this recipe works no matter what you do. Place flour, sea salt and corn oil in a mixing bowl and blend. Add syrups and vanilla, stirring till blended. Add water. Be careful to break up lumps. When you have a somewhat stiff batter, turn it out into an oiled cake pan. You may use any appropriate size or shape to vary thickness. Bake for 45 to 60 M. till a fine network of cracks forms over entire surface of cake, but be careful not to burn or overbake. Remove from oven. While cake is still warm, spread preserves over it.

Place sliced strawberries in an even layer on top of preserves. Top with Walnut Cream and allow to set. Serve at room temperature or chilled.

Walnut Cream:

• 2 C. Amasake
• 1/4 lb. Firm tofu
• 1/2 C. Rice or maple syrup
• 1/2 t. Vanilla
• 1 C. Roasted ground walnuts (about 1/4 lb.)
• 2 T. Kuzu (heaping)
• 2 T. Agar flakes (heaping)

Place all ingredients in a blender and whip till creamy smooth. Pour into a large saucepan and bring to a boil over medium flame, stirring constantly to prevent lumping and sticking. As mixture comes to the boil it will thicken somewhat. Lower flame and continue cooking and stirring for several more minutes. Remove from heat and pour over cake. Cream will set as it cools. Refrigerate for a quicker and firmer set.

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