for 12 pieces

Cake base

250 g	vegan biscuits (e.g. Naturaplan double spelt cookies), roughly chopped
80 g	vegan butter substitute, melted, left to cool

Yoghurt mixture

400 g	plain vegan yoghurt (Alpro, Skyr Style)
100 g	icing sugar
½ tsp	cinnamon
¼ tsp	ground cloves
¼ tsp	ground cardamom
2 ½ dl	plant-based cream (whippable)
1 parcel	whipped cream stabilizer

Pecan brittle

40 g	sugar
1 tbsp	water
40 g	pecan nuts

To decorate

1	clementine peeled, in slices

How it's done

Cake base

Place the tin on a cake plate, mix the biscuits and butter, spread over the base, press down firmly with the base of a glass or a spoon, cover and chill for approx. 15 mins.

Yoghurt mixture

Place the yoghurt in a bowl along with all the other ingredients up to and including the cardamom, mix well. Beat the cream with the stabilizer until stiff, fold into the yoghurt mixture. Spread the filling over the biscuit base, cover and leave to set in the fridge for approx. 12 hrs. or overnight.

Pecan brittle

Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, spread on a sheet of baking paper, leave to cool. Coarsely chop the nuts.

To decorate

Decorate the cake with the clementine segments and pecan brittle just before serving.

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