⅔cups(150grams)non-dairy milkplus 2 tbsp extra to brush over the cake
¾cup(150grams)sugar
½cup(120grams)olive oilor another vegetable oil
1pinchsalt
1tablespoonapple cider vinegar
3⅓cup(500grams)all-purpose flour
⅓cup(40grams)corn starch
1½teaspoon(8grams)baking powder
For the topping
3tablespoons(40grams)pinenuts
2tablespoonspowdered sugar
For the custard
In a pot, off the heat, add 3 cups non-dairy milk, ⅔ cups corn starch, ½ cup sugar, ¼ teaspoon turmeric, 1 teaspoon vanillaextract, and the peel of ½ lemon.Whisk until they are all well combined.
On low heat, bring the custard to a gentle simmer while you keepwhisking until the custard thickens.
Set aside, and let cool down at room temperature, stirring occasionally to prevent lumps.
For the cake
To a large bowl, add ⅔ cups non-dairy milk, ¾ cup sugar, ½ cup olive oil, 1 pinch salt, and 1 tablespoon apple cider vinegar.Whisk until well combined.
Add 3⅓ cup all-purpose flour, ⅓ cup corn starch, 1½ teaspoon baking powder and stir with a spatula until a dough forms.
Transfer the dough onto a worktop and knead with your hands for about 1 minute. The dough should be smooth and the ingredients well incorporated, but don't overknead it.Let the dough ball rest in the refrigerator for 30 minutes.
Preheat the oven at 355°F or 180°C. Prepare a pie dish, grease it with oil, then sprinkle it with flour. Set aside.Take ¾ of the dough ball, put it in between 2 sheets of parchment paper, and flatten it down into a disc ⅕ inch or 0.4 cm thick.
Now remove the top sheet of parchment paper, and flip the dough disc into the pie dish. Remove the parchment paper. With your fingers, apply gentle pressure to the dough to fit it into the pie dish.
Trim the dough around the edges of the pie dish.With a fork, make some holes on the base of the dough and also on the sides.
Fill up the pie dish with the custard and spread it evenly.
Now make the top of the cake.Take the trimmings of the dough and put it together with the leftover ¼ dough ball. Flatten it in between two sheets of parchemnt and make a disc like before.
Remove one side of baking parchemtn paper, then use the disc to cover the pie dish. Trim the edges, then with your fingers, push the edges down into the pie dish, so that the top disc sticks together with the bottom disc, closing off the custard into a shell.
Brush the top of the pie with plant milk. Then add 3 tablespoons pinenuts on top. With a fork make some holes into the top dough disc. Then cook in the oven for 45 minutes at 355°F or 180°C.
Take out of the oven, let cool down, then sprinkle with 2 tablespoons powdered sugar to make the top completely white.