Ingredients
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Crust:
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Dry ingredients:
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150 g of Brown rice flour
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100 g of Almond flour
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150 g of Coconut flower sugar
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2 tbsp. of Orange peelfinely grated
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2 tsp. of Baking powder
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3/4 tsp. of Salt
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Влажные ингредиенты:
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125 g of Coconut milk
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110 g of Extra Virgin olive oil
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3 tbsp. of Orange juice
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2 Egg
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Cream:
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125 g of Cashew nuts
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Water
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Salt
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5 tbsp. of Lemon juice
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2 tbsp. of Honey
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1 Vanilla pod
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150 g of Coconut creamroughly
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100 g of Blueberry
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1 tbsp. of Blueberry powder
Directions
Sometimes you want a real cake with cakes and cream, so it’s as beautiful as a house 🙂 That’s how the kids say it.
That’s exactly what you need in such a situation! This cake is made quite simply by mixing everything, pouring the crust, baking it, cooling it and then cutting it. The cream needs some work, but if you already make cashew cream, this won’t be a problem for you. Or, buy a ready-made cashew cream and use it for cream.
I highly recommend it, it’s delicious and beautiful. The kids love it and are happy to help!
Bon Appétit!
P.S. The recipe divides the coconut milk into milk in the crust and cream in the cake cream. It’s actually one can of coconut milk.
The baking dish is 20 cm.
Today's visits: 1.
Steps
1
Done
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The day before cooking the cake, place a can of coconut milk in the fridge to allow the cream to rise to the surface. We need the cream for the cake cream and the separated liquid with a little cream for the crust. |
2
Done
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The next day, open a can of coconut milk, take off the cream and return it to the fridge. For the remaining milk, we measure 125 ml for the crust. |
3
Done
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Preheat the oven to 175 degrees Celsius. |
4
Done
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Place all the wet ingredients plus sugar and orange zest in a bowl to make the crust. Mix it all with a blender until smooth. |
5
Done
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Mix the dry ingredients in a separate bowl until uniform. Add them to the wet ingredients and knead them into a smooth dough. |
6
Done
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Once the crust is ready, take it out and let it cool for 20 minutes in the dish. Then, take it out of the dish and let it cool completely on a rack. Only after it has cooled completely, cut it into two equal slices. |
7
Done
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While the crust is baking, drain the water from the cashews and rinse them under running water. Then, put them in the bowl of a food processor, add the lemon juice, honey (or claret syrup) and a pinch of salt and grind them until smooth. Cut the vanilla pod in half, scrape off the seeds and add it to the cream. We need a creamy mass without nut pieces. Or, you can buy ready-made cashew cream cheese. Place the ground cashew mass in the fridge for 2 hours because we need it to be cold to whip. |
8
Done
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Whip the cooled cashew mass and coconut cream well in a blender to make a delicate cream. You can add some blueberry powder to make the cream purple. |
9
Done
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Cream the crust and spread half the blueberries. Then, cover it with the second crust, spread the cream on it and decorate it with the blueberries. After that, place the cake in the fridge to cool for 1 hour. Afterward, serve it. |