Monday, November 3, 2014

Chocolaty apple almond cake with a salty caramel topping

Chocolaty apple almond cake with a salty caramel topping
This raw gluten-free and wholesome cake is sinlessly delicious! So you can take two or three pieces without regrets. And while you'll indulge in this divine food you not only do something for your soul but also for your health!

Recipe for a cake form with a diameter of 6,3 inches (16 cm)
For the crust
3,2 oz. (90 g) almonds
3,2 oz. (90 g) dates (pitted)
¼ tsp. salt

For the filling
10,6 oz. (300 g) cashew nuts
14,1 oz. (400 g) peeled and diced apples (sourly)
1 ½ tbsp. .lemon juice
7 tbsp. agave nectar
2,3 oz. (65 g) coconut oil
1 pinch of salt
4 ½ tbsp. raw cacao powder

For the caramel sauce
5 tbsp. agave nectar
5 tbsp. cashew butter
4 tbsp. water
2 ½ tbsp. lucuma

2 apples (sourly)
1,8 oz. (50 g) almonds
coarse Himalayan salt (or sea salt)
lemon juice

For the filling soak the cashew nuts for about four hours.
For the crust throw all the crust ingredients into the food processor and process until you end up with a sticky dough.
Cover the base of the cake pan with a baking sheet and lightly grease the ring with some coconut oil. Evenly press down the almond date mixture into the cake ring.
Now blend the soaked cashew nuts together with the chopped apples, the agave nectar and the salt in your high-speed blender. Melt the coconut oil and add it to the mixture as well. Blend everything once more.(For this I use my Vitamix, - it’s rather expensive, but it ensures a really perfect texture for the filling). Now remove one third of the white filling and place it away for later use. Add cacao powder to the remaining two thirds of the white filling and blend again.
Take a dessert ring with a diameter of 2,75 inches (7 cm) and place it in the middle of the cake pan and fill it with the white cashew nut filling. Evenly spread the dark cashew nut filling outside of the dessert ring (but inside of the cake pan ;-)). Batter the cake smoothly and remove the dessert ring cautiously.
Place the cake into the freezer for five to six hours.
Mix all the ingredients for the caramel sauce together and put it into the fridge.
It’s time to peel the apples and chop them into small and equally sized pieces and put them in a bowl filled with cold water and some squeezes of lemon juice.
Thereafter chop the almonds coarsely.
Half an hour before serving remove the cake from the freezer and take it cautiously out of the cake pan.
Dry the chopped apples and spread them together with the almonds over the cake. Finally sprinkle the caramel sauce onto the cake and garnish with some Himalayan salt.

Love Ida and remember cooking is our passion

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