Today’s challenge was to post a veganised version of a traditional family recipe! I debated for quite a while whether to post a vegan Kirschmichel as part of this challenge or whether it was better suited to the childhood food challenge, but in the end, I decided that it definitely counts as a family recipe, since it’s one of my family’s favourites!
I apologise for the shoddy photos – when I took them, I thought I had more light than I actually did, but by then I had started and it was too late to go back. I’ll know better next time!
The original recipe for this is from one of my mum’s oldest cookbooks, Handbuch für Süße Speisen, which I believe is from the 80s, if not earlier. It’s no longer in print, which is a shame, because it has some absolutely fantastic dishes in it! This particular version of Kirschmichel is a semolina-based cherry tart, although I’ve done a bit of Google research and found that the term is used for a variety of sweet, baked cherry-based dishes which have very little in common with each other, including one that mostly consists of cherries, milk and rusks. Interesting!
This recipe serves four, although the original is made for eight, so feel free to double the amounts! Just make sure you use a bigger baking dish.
- 60g margarine (I use a mix of Pure and Trex)
- 60g caster sugar
- 1 tsp vanilla
- 1 tsp lemon juice
- 6 scant tbsp soya yoghurt
- 1/2 tbsp egg replacer (I use Orgran)
- 75g semolina
- 75g flour
- 1/2 tbsp baking powder
- 125ml almond milk
- 250g cherries, frozen or fresh (make sure you get rid of the stones!)
- extra margarine for the top
- Preheat your oven to 175ºC and grease a small baking dish.
- Cream together the margarine and sugar in a standing mixer (although this can be tricky due to the small amounts) or with a hand mixer.
- Slowly beat in the vanilla, lemon juice, yoghurt and egg replacer.
- Turn off your mixer and sift your flour, semolina and baking powder into the mix, then turn the mixer back onto the lowest setting.
- With the mixer running, slowly add in the milk and keep beating until the batter is smooth.
- Give your cherries a light (!) dusting of flour and fold them into the batter.
- Transfer the batter to your baking dish, top with a few flakes of margarine and bake for around 30 to 40 minutes. A fork or wooden skewer should come out of the tart clean.
- Serve dusted with powdered sugar, or vanilla sauce if you’re feeling fancy. Enjoy!