Raw Cakes by Unknown

Author:Unknown
Language: eng
Format: epub
Tags: COOKING / Courses & Dishes / Cakes
ISBN: 9781911621485
Publisher: Grub Street Publishing
Published: 2014-12-19T00:00:00+00:00

Piña Colada Cream Cake

Pineapple and coconut together in a lovely union – just add calypso rhythms and a raffia skirt.

Serves approx. 8–10 people

CAKE BASE

85g dates, stones removed

1 tsp coconut oil

100g shredded coconut

CREAM

350g cashew nuts, soaked in water for 2 hours

100 ml agave syrup

1 tsp vanilla powder

4 tbsp coconut oil

1 tbsp cocoa butter

A little water, if necessary

PINEAPPLE PURÉE

80g pineapple

50g dried pineapple, soaked in water

1 ripe banana

1 tbsp coconut oil

2 tbsp psyllium seed husks

DECORATION

‘Whipped Cream’ (see page 141)

2 tbsp shredded coconut mixed with 2 tbsp chopped dried pineapple

Cake base: Blend the dates to a smooth paste with the coconut oil and then mix in the shredded coconut. Spread the paste over the base of a spring form lined with baking paper and leave to chill.

Cream: Blend cashew nuts, agave syrup, vanilla powder, coconut oil and cocoa butter to a soft cream. Pour the cream into the spring form and leave the cake in the freezer while you prepare the pineapple purée.

Pineapple purée: Blend pineapple, banana, coconut oil and psyllium seed husks and pour over the cake. Place the cake in the freezer for approx. 1 hour until completely set and you can easily remove the sides of the spring form and the baking paper.

Decorate with ‘whipped cream’ and pineapple/coconut sprinkles.

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