Wild Blueberry Daisy Cake
Difficulty 5 minutes Serves makes one 2 level round cake, first level - 6
You may or may not believe that this cake is actually 100% raw, but take a glance at the ingredient list and you will be assured! So is the magic and talent of Golubka. While it may appear be a magnificent display of gourmet raw at its most elaborate, this recipe is actually pretty straight forward to make and doesn't relay on a lot of heavy nuts for bulk and body. Almond pulp flour for the win!
Ingredients Cake Batter:
12 ounces soft dates - chopped
1/4 plus 1 tablespoon coconut oil- melted
1 tablespoon vanilla extract
pinch of salt
4 cups plain almond pulp left from making almond milk
1 1/2 cup fresh blueberries
1-2 tablespoons freshly squeezed lemon juice
3 cups cashews - soaked for 2 hours
3 cups almond milk
1/2 cup light agave syrup
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons vanilla extract or seeds of 1 vanilla bean
small pinch of salt
wild blueberry powder (optional) - to taste
1 1/4 cup coconut oil - melted
1 cup fresh blueberries
Directions Cake Batter:
1) In a food processor, blend the chopped dates into a paste, add little bit of water if needed. Don't worry if the paste is not completely smooth.
2) Add coconut oil, vanilla, and salt. Continue mixing.
3) Add the almond pulp, blueberries, lemon juice, and mix well to incorporate. Do it in two batches, if your food processor can't handle the whole amount. You should end up with soft and light to touch cake batter. If your almond pulp is too wet, add a little more of it to your batter. If too dry, add some blueberries, or a splash of almond milk.
1) In a high speed blender, combine all the ingredients with the exception of blueberry powder, coconut oil, and blueberries until very smooth. If using, start adding the blueberry powder, to achieve the desired shade of purple. You can also use fresh blueberries to add taste and colour instead.
2) Add the coconut oil at the end to emulsify. Reserve about 2 1/2 cups of for frosting the cake.
3) Transfer the rest to a bowl and mix in the fresh blueberries.
1) Separate the cake batter into four parts - three even ones and one for the small second level of the cake. If using a springform, lightly grease it with coconut oil. If using a cake pan without a removable bottom, line it with plastic or cake wrap.
2) Spread one portion in the bottom of the pan in an even, flat layer. Top with a thick layer of frosting with the fresh blueberries. Put in the freezer for 1-2 hours, or until the cream is firm.
3) Spread another layer of cake batter on top of the cream, following with the second layer of cream. Freeze for another 1-2 hours and finish with the last layer of cake batter. Put the cake in the freezer for 30 minutes before removing from the pan.
4) For the small second level, repeat the same steps, with only one frosting layer in between two layers of batter.
Frost the large cake first with the reserved frosting. Arrange the small cake on top and frost it. Arrange the daisies on top of the frosting. Keep refrigerated.
These flowers were made by blending the meat of a young Thai coconut with a small amount of coconut water in a high speed blender. I didn't measure the precise amounts, just eyeballed them. Then, I added dried shredded coconut and some agave and blended until I achieved a smooth, thick mixture. Then spread the mixture on Teflex-covered dehydrator trays, dried for an hour or until the surface became dry and I could cut out the flowers with a cookie cutter. After cutting, I left them in the dehydrator for another couple hours, until completely dry and easily separated. Towards the end of the dehydration time, I squeezed some fresh mango puree in the center of each flower, using a piping bag.