Hello
Lovelies! Did you get my newsletter this morning? If you did, you have
probably already seen this amazingly beautiful raw passion fruit cake
that I made last week. This cake might look overly advanced for some of
you, and I'm not gonna lie, it's not like it's the first cake I've ever
made... :p
With that being said, I do think everyone should try and make a swirl cake! And no pressure, just enjoy the process, get in touch with your artistic side and have fun!
(7,5 inch spring pan. 20 cm) Time: 1,5 h + 4 h freeze time. Prep: Soak about 400 g of cashews for 4 hours.
Lemon crust
The crust: Process all ingredients in a food processor, start by processing the almonds and the coconut flakes until flour like texture. Add the rest of the ingredients and process until a firm dough. Form a crust in the bottom of a spring pan.
The passion fruit filling: Blend all ingredients in a high speed blender (except the coconut oil and passion fruit) until it's really smooth. Add the coconut oil in liquid form at the very end and blend for a few more seconds, turn off the blender and add the passion fruit seeds to the mix, stir with a spoon slowly to get it well combined. Pour the mix into the spring pan.
Blend the uncolored cheesecake batter in the same way, adding the coconut oil last. Separate the mix into 3 equal parts. Blend the 3 different colors with the natural colorants separately.
Start drawing your pattern and get creative!
Note: It does take practice, you might want to start with something simple like straight lines or dots. Get comfortable and use whatever swirling technique that you like. When you're happy with your swirls, move the cake to the freezer and let it set for 4 hours.
http://www.happyhealthblog.com/blog/14/4/2016
With that being said, I do think everyone should try and make a swirl cake! And no pressure, just enjoy the process, get in touch with your artistic side and have fun!
(7,5 inch spring pan. 20 cm) Time: 1,5 h + 4 h freeze time. Prep: Soak about 400 g of cashews for 4 hours.
Lemon crust
- 1,5 cup almonds
- 0,5 cup cashews
- 1 cup desiccated coconut
- lemon zest from 1 big lemon
- 1/2 tsp vanilla extract
- 12-15 dates
- 1 tbsp buckwheat
- 1/2 cup mango
- 3,5 cup soaked cashews
- 1/3 cup agave
- 1 tsp vanilla extract
- 1/3 cup lemon juice
- 1/3 cup coconut oil
- 2 passion fruits
- 1/2 tsp turmeric powder
- 1,5 cup soaked cashews
- 1/4 cup agave
- 1/2 tsp vanilla extract
- 3 tbsp lemon juice
- 1/4 cup coconut oil
- Lavender color - only a few blueberries
- Yellow/orange color - a few drops of beet juice and 1/2-1 tsp turmeric
- Deep red/purple color - beet juice and blueberries
The crust: Process all ingredients in a food processor, start by processing the almonds and the coconut flakes until flour like texture. Add the rest of the ingredients and process until a firm dough. Form a crust in the bottom of a spring pan.
The passion fruit filling: Blend all ingredients in a high speed blender (except the coconut oil and passion fruit) until it's really smooth. Add the coconut oil in liquid form at the very end and blend for a few more seconds, turn off the blender and add the passion fruit seeds to the mix, stir with a spoon slowly to get it well combined. Pour the mix into the spring pan.
Blend the uncolored cheesecake batter in the same way, adding the coconut oil last. Separate the mix into 3 equal parts. Blend the 3 different colors with the natural colorants separately.
Start drawing your pattern and get creative!
Note: It does take practice, you might want to start with something simple like straight lines or dots. Get comfortable and use whatever swirling technique that you like. When you're happy with your swirls, move the cake to the freezer and let it set for 4 hours.
http://www.happyhealthblog.com/blog/14/4/2016
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