Fluden – flat layered cake (vegan)

Fluden – from the German fladen (flat cake), a word related to the French flan (open-face tart). It is a flat layered cake that is served by being cut into sections. There is also another version of fluden made with a strudel-like dough and rolled like a strudel.
My mum made it vegan and added preserved cherries. The original recipe included eggs, and dried fruit. Fluden stores well at room and higher temperature conditions for a few weeks (if it’s made of dried cherries/fruit instead of soaked ones).

       Ingredients

Dough
300 g wheat flour
100 g corn/sunflower/vegetable oil
4-5 tablespoons warm water
pinch of salt
Jam and nut filling
2 cups finely chopped toasted walnuts
2 cups sugar
2 cups dry bread crumbs
grated rind and juice from 1/2 lemon
3 tablespoons rose petal jam
1/2 cup preserved/frozen pitted cherries
4 tablespoons oil (to sprinkle the layers)

       Method

  • Preheat the oven to 180C. Grease a large rectangle baking dish.
  • To make the dough: in a large bowl, sift together the flour and salt. Mix in oil. Stir in water until the dough just holds together. Form into a ball. Set aside.
    To make the filling: combine together walnuts, sugar, bread crumbs, lemon rind and lemon juice until the mixture looks like a coarse meal with nut bits in it.
  • Divide the dough into 5 pieces. On a lightly floured surface, roll out 1 piece of dough into rectangle. Fit into the prepared baking dish so that it reaches up the sides. Spread evenly a tablespoon of rose petal jam over the dough. Spread with one-forth of the filling. Sprinkle with a tablespoons of oil. Roll out the second dough piece into rectangle, place it over the filling. Cover the 2nd dough layer with cherries, 1/3 of the filling and sprinkle with some oil. Roll out the remaining 3 dough pieces into rectangles and repeat layering the dough and filling (leave some filling for topping), ending with a dough rectangle. Moisten the top with water and lightly sprinkle with the remaining filling. Cut into square sections. Bake until until the top is lightly golden, about 45-50 minutes. Let cool. Recut the squares. Cover well and leave to settle for a few days, then fluden becomes more moist and softer. Decorate with dried ginger if desirable.

           Bon Appétit!dsc05832_logo

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