Swedish Savoury Cake

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

    For the Swedish Savoury Cake:
  • 1 loaf of sliced sandwich bread (gluten-free, if you prefer)
  • For the Hummus Filling (the glue that holds everything together):
  • 2 x 400 g tins of chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • juice of 1 lemon
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 240 ml hot water pinch of salt and pepper
  • 1 cooked beetroot bulb, peeled and grated
  • handful of spinach leaves
  • For the Additional Filling Options (sliced):
  • plant feta
  • smoked tofu (I prefer organic)
  • gherkins
  • avocado
  • pickled beetroot
  • capers
  • For the Savoury ‘Icing’:
  • 500 g (1 lb 2 oz) tofu (I prefer organic) or plant cream cheese or mayonnaise
  • 1 tablespoon nutritional yeast (this is deactivated yeast)
  • juice of 1⁄2 lemon
  • pinch of salt and pepper
  • 20 g (3⁄4 oz) chives, snipped, plus extra to garnish
  • 1 tablespoon plant mayonnaise (if you are using tofu)
  • To Garnish:
  • 2 baby gem lettuce heads
  • 1 ripe avocado, peeled and sliced
  • lemon slices
  • cucumber slices
  • cherry tomatoes
  • seaweed caviar (optional; see Cook’s Tip)

Directions

  1. Make the hummus filling by adding all the ingredients (except the beetroot and spinach) to a food processor or blender and blitzing until smooth.
  2. Split the hummus equally between two bowls. Put the hummus from one of the bowls back in the food processor/ blender, add the beetroot and blitz to create a lovely purple beetroot hummus. Set aside.
  3. Mix the spinach in the other bowl of hummus and then blitz in the food processor/blender to make a green spinach hummus. Set aside.
  4. To make the tofu ‘icing’, blitz the tofu, nutritional yeast, lemon juice, salt and pepper in a food processor or blender. Pour into a bowl and mix in the chives and mayonnaise (if you are using tofu).
  5. Cover a large, flat platter with 2–3 pieces of bread to create a rectangular surface (or a square one if you are using a square platter). If the shape isn’t perfect, you can cut the middle piece of bread to fit.
  6. Spread a generous layer of beetroot hummus over the first layer of bread, right up to the edges. Add another layer of bread and then a layer of spinach hummus. At this point, add any optional filling on top, before adding another layer of bread.
  7. Keep adding layers (approximately 3–4 in total) until the fillings are used up. Make sure all the gaps are filled (just like icing between traditional cake layers).
  8. Once the layers are finished, spread the tofu icing over the top and down the sides of the cake. For a neater finish, use a piping (pastry) bag.
  9. Next, stand lettuce leaves upright all around the edges of the cake – they will stick to the icing, which will hold them in place.
  10. Sprinkle the top of the cake with more chives and decorate with slices of avocado and lemon, or any of the other decoration options.
  11. COOK’S TIPS:

  12. Keep the liquid from the tins of chickpeas to use as aquafaba, which appears in lots of the other recipes in this book.
  13. If you want a perfect shape, you can cut the crusts off the pieces of bread. However, for zero waste, I keep them on.
  14. There’s a lovely Swedish furniture shop that happens to sell vegan caviar, which looks great sprinkled on top.

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