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Vanilla Shortcake with Summer Fruit

2 cups whole wheat pastry flour 
2 teaspoons baking powder 
1 pinch sea salt 
1/4 cup light olive oil 
1/4 cup brown rice syrup 
1 teaspoon pure vanilla extract 
1 cup vanilla soy milk 
1/2 teaspoon umeboshi vinegar 

Fruit topping:
2 cups red seedless grapes 
1 cup raspberries 
3 each peaches -- halved, pitted and sliced thin 
3 each red plums -- halved, pitted and sliced the 
1 each lemon -- grated zest 
1 each orange -- juice 
1/2 cup brown rice syrup 
1 pinch sea salt 

Vanilla Custard:
1 cup amasake 
1/2 cup soy milk 
1 each vanilla bean -- split scraped 
1 tablespoon kuzu -- dissolved in small amount cold water

Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Combine the flour, baking powder, and salt in a mixing bowl and whisk briskly. Mix in the oil, rice syrup, and the vanilla extract. Mix the 2/3-cup of soymilk with vinegar and stir into flour mixture. The dough should gather and be soft but not sticky. An additional soymilk is needed. Turn dough out onto a lightly floured surface and knead six times together the dough. Transfer to the baking sheet and form into an 8 in. round. 

Bake 20 to 25 minutes or until the top is lightly browned on the toothpick comes out clean. Transfer wire rack to cool. Combine all the topping ingredients in a mixing bowl and stir to combine. Set aside to marinate for at least 30 minutes. Combine the amasake, soymilk and vanilla bean pulp in a saucepan and warm through over low heat. Stir in the dissolved kuzu and cook, stirring until mixture thickens. Set aside to cool. 

To serve, place the cake on a serving platter. Spoon fruit over top, mounding generously. Whisk custard to loosen and spoon over fruit. Another way to serve is to slice the cake into wedges, place a wedge on individual plate, mound the fruit, and a generous dollop of vanilla custard.  


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