Swedish cheese cake, without cheese

Whenever one speaks of a cheese cake here in Sweden there is a micro moment appearing when your trying to assert what kind of cheese cake he or she talked about. Is it the American version with a hard crusty bottom and a cream cheese filling, or is it the Swedish one that is more like a pudding in consistency and eaten with cream and jam? Some years back the Swedish one would have been the given one, but not american ones seem to be more common. This post is all about the Swedish one. I grew up with it. I love it. But I don’t love the cheese.

At a party some years ago they had made a cheese cake called a false cheese cake, with one big difference. No cheese, it was substituted with, guess what? Zucchini. I could believe it, and had tro try it. It was damn amazing, the zucchini flavour was barley noticeable, and if it did one thing is was just to add some richness to the overall taste of it. Genius! The bad thing was that it had eggs (no worries at the time being), so this is my vegan version.

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As I said, it is normally eaten with whipped cream and jam. But please, go with whatever, milk, or berries you decide. This might be something for the new years party?

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Swedish false cheese cake
 
What you need
  • 2 cups peeled and chopped zucchini
  • 3 tbsp whole grain flour
  • 2 tbsp chia seeds
  • 1 cup almond milk
  • 1 tbsp canola oil
  • ⅔ cup almonds, ground
  • 2 bitter almonds, ground
  • 3 tbsp agave or honey
  • 1 pinch of salt
How to do it
  1. Boil the zucchini in water for a few minutes until it becomes soft and mushy.
  2. Drain the water and mash the zucchini with a fork.
  3. Soak the chia in a 4 tbsp of the almond milk, allow to sit for 10 min.
  4. Simmer the rest of the milk with the oil, sweetener, and flour. It should thickening a bit.
  5. Mix all the ingredients in a bowl.
  6. Add some baking paper to a bread pan. Pour the mixture in it.
  7. Bake for 1 hour 15 min in 200°C or 390°F.
  8. Allow to cool a bit before serving.

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