Sunday, 7 August 2016

Raw passion fruit swirl cake recipe!


Raw food swirl cake
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
  • 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
Passion fruit filling
  • 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
Uncolored cheesecake batter
  • 1,5 cup soaked cashews
  • 1/4 cup agave
  • 1/2 tsp vanilla extract
  • 3 tbsp lemon juice
  • 1/4 cup coconut oil
Natural colorants
  • 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
Be careful when you're coloring the batter, use smaller amounts to try out the colors. The result often differs due to the natural ingredients.
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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