Ani's Raw Food Essentials (68 page)
Read Ani's Raw Food Essentials Online
Authors: Ani Phyo
Place the nuts and salt in a food processor and break down the nuts into chunks. Add pieces of dates, rather than one large lump, and the vanilla. Process until the nuts bind together with the sticky dates to form a cake batter.
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Test the batter by grabbing a handful and squeezing to make sure it holds together. If it's not sticky enough, add a few more dates, or 1 to 2 tablespoons of agave syrup, and process until it holds together.
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OPTION:
To add crunch, mix in ½ cup of Buckwheat Crispies (page 63) to your batter. To make more complex cakes, alternate layers of different flavors, such as vanilla with chocolate cake.
To add crunch, mix in ½ cup of Buckwheat Crispies (page 63) to your batter. To make more complex cakes, alternate layers of different flavors, such as vanilla with chocolate cake.
MAKES 1 CAKE
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A two-layer cake filled with orange sauce and segmented oranges. The top of the assembled cake is finished off with a dusting of white coconut powder.
1 recipe Basic Flourless Cake Mix (page 268), made with almonds
½ recipe Basic Fruit Sauce (page 280), made with oranges
1 orange, pitted and segmented (remove all peel and pith)
¼ cup dried coconut, ground into a powder
½ recipe Basic Fruit Sauce (page 280), made with oranges
1 orange, pitted and segmented (remove all peel and pith)
¼ cup dried coconut, ground into a powder
Divide the cake mix into two equal parts. Form two cake rounds by hand. Or, line a small cake pan with plastic wrap first, then press one portion of the dough inside to form the shape. Flip the formed cake out of the pan and peel off the plastic. Repeat with the second portion of dough.
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Place the first round onto a plate and top with orange fruit sauce and segmented orange slices. Top with the second cake round. Use a wire sieve to dust the top of the cake with the coconut powder.
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Will keep for 3 to 4 days in the fridge.
MAKES 1 CAKE
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Two layers of a moist, flourless cake sandwich a tart lemon sauce and bright, fresh, red raspberries.
1 recipe Basic Flourless Cake Mix (page 268), made with your favorite nut
½ recipe Basic Fruit Sauce (page 280), made with lemon
1½ cups raspberries
½ recipe Basic Fruit Sauce (page 280), made with lemon
1½ cups raspberries
Divide the cake mix into two equal parts. Form two cake rounds by hand. Or, line a small cake pan with plastic wrap first, then press one portion of the dough inside to form the shape. Flip the formed cake out of the pan and peel off the plastic. Repeat with the second portion of dough.
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Place the first round on a plate and top with lemon fruit sauce and 1 cup of the raspberries. Top with the second cake round and the remaining raspberries.
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Will keep for 3 to 4 days in the fridge.
STRAWBERRY SHORTCAKEMAKES 1 CAKE
Fresh red strawberries and sweet whipped kream are layered between a moist flourless cake.
1 recipe Basic Flourless Cake Mix (page 268), made with your favorite nut
1 batch Whipped Cashew Kream (page 266)
1½ cups sliced strawberries
1 batch Whipped Cashew Kream (page 266)
1½ cups sliced strawberries
Divide the cake mix into two equal parts. Form two cake rounds by hand. Or, line a small cake pan with plastic wrap first, then press one portion of the dough inside to form the shape. Flip the formed cake out of the pan and peel off the plastic. Repeat with the second portion of dough.
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Place the first round on a plate and top with whipped kream and half the strawberries. Top with the second cake round, remaining kream, and remaining strawberries.
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Will keep for 3 to 4 days in the fridge.
COCONUT CAKE WITH NUTELLA HAZELNUT SAUCEMAKES 1 CAKE
Vanilla flourless cake is filled with a rich hazelnut chocolate sauce, vanilla whipped kream, and chopped almonds. It is frosted with vanilla kream and topped with shredded coconut.
1 recipe Basic Flourless Cake Mix (page 268), made with your favorite nut
1 recipe Whipped Cashew Kream (page 266)
1 tablespoon alcohol-free vanilla extract (see Vanilla, page 262)
1 recipe Nutella Hazelnut Sauce (page 282)
1 cup coarsely chopped almonds
½ cup shredded dried coconut
1 recipe Whipped Cashew Kream (page 266)
1 tablespoon alcohol-free vanilla extract (see Vanilla, page 262)
1 recipe Nutella Hazelnut Sauce (page 282)
1 cup coarsely chopped almonds
½ cup shredded dried coconut
Divide the cake mix into two equal parts. Form two cake rounds by hand. Or, line a small cake pan with plastic wrap first, then press one portion of the dough inside to form the shape. Flip the formed cake out of the pan and peel off the plastic. Repeat with the other portion of dough.
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