Monday, February 14, 2011

Valentines Cake recipe!


Hi you people of bewinged hearts!

I hope you have a nice and romantic day with jummy goodness. If you don't I've posted a little cake recipe for you to enjoy. If you don't have the ingredients at home for the moment, I can assure you that it is tasty the other days of the year too :) You'll make this cake in a matter of minutes. Let it then rest in the fridge for 1-2 hours or until firm. If you cant wait, pop it into the freezer for a while to firm faster.


It's a black currant / strawberry cake on a lovely base that is
good enough to eat as it is (for a Swedish recipe, look further down). The strawberry layer comes from one of the cake recipes in the dessert ebook that will be launched any day now!

I put blueberries on the cake for the actual photoshoot, but ignore that, it's supposed to be black currants.


Black Currant and Raspberry Heart cake (see recipe in Swedish further down!!)


The base
Click to enlargen!

• 1 1/4 cup walnuts
• a little over 1/2 cup almonds
• 2 pinches of pink Himalayan salt
• 1/8 dessertspoon of real Vanilla
• 1/4 cup crushed flax seeds
• 1/2 cup dates, pitted and soaked (save the soaking water)
• 1,5 handfull of Cacao nibs

In a food processor, grind the walnuts and almonds into a flour. Add the rest of the ingredients putting the Cacao nibs in last. Now you have a dough ball. Take a cake pan and put some plastic film in it so that it covers the bottom and sides. Press down the dough ball with your hands and form a nice base. Use a spoon to even the surface. Don't work the dough up along the sides as if it were a pie. Only cover the bottom of the cake pan. Continue with the raspberry filling!


The raspberry filling

• a little over 3/4 cup cashews
• a little over 3/4 cup raspberries
• 1/3 cup of the date soakingwater
• a pinch of pink Himalayan salt
• 4 tablespoons of virgin Coconut butter
• 1 tablespoon of purple corn (optional)
• 1 dessertspoon of Sunflower lechitin (optional)


Click to enlargen!

In a food processor grind the cashews to a fine flour. Add the rest of the ingredients but the Coconut butter and the Sunflower lechitin. Process until completely smooth. Can require up to 5-10 minutes of mixing..

Now add the Coconut butter and mix some 30 seconds more, and then add the Sunflower lechitine and process for another 30-60 sek. If you don't have Purple corn or Sunflower lechin at home, it's still going to be a tasty filling.

Pour the raspberry filling over the crust and top the cake with lots of black currants and a pretty flower. Put in the fridge to harden for 1-2 hours. Before serving, lift the cake by holding the plastic film and carefully remove the film by supporting the cake underneath with a spatula or some kind of flat tool.


About black currants... I love to take some branches in the winter and put them in water. After a week or so the buds crack open and you see a bit of green leaves. The wonderful thing about this is that you can then smell the wonderful scent of the black currant, wich put you instantly back to lazy summerdays in the middle of the winter.

Black currants are full of antioxidants (twice as much as blueberries), vitamin C (four times as much as in oranges), essential fatty acids (GLA a very rare omega 6-fatty acid) and minerals like potassium (twice the amounts of bananas).

About Sunflower lechitin... 

• Is raw and free from chemicals (compared to the soy lechitin).
• Lechitin is an essential nutrient that people can be deficient in if they don't eat eggs.
• Lechitin contains choline, which is good for pregnant women, as it helps the baby to develop.
• Choline also enhances mental focus and physical endurance (it has been used to treat dementia).
• It strengthen the gallbladder (can combat gallstones) and heal the liver.
• Contains essensial fatts.
• To improve the cholesterol levels in the body, the bad LDL cholesterol needs to be reduced and the god HDL cholesterol increased. This is what a lot of nuts do, and also lechitin.
• Lechitin helps to break down fat molecules into smaller parts. The body can then use the fat for energy instead of storing it as body fat.
• Improves male sexual performances.
• Sunflower lechitin is a prebiotic = food for the good bacterias in your gut = stronger immune system.
• Brakes down plaque in the blood vessels.


/ Karolina~
Have a lovely Valentines day!!



Valentinkakan på svarta vinbär och hallon

Kakbottnen

• 3 dl valnötter 
• 1,5 dl mandlar
• 1-2 små nypor av rosa Himalayasalt
• 1/8 tsk äkta vanilj
• 1/2 dl krossade eller hela linfrön, 
• 1 dl dadlar, blötlagda och urkärnade (spara ca 1 dl av blötläggningsvattnet)
• en näve kakaokross / kakaonibs

Om du vill grodda valnötterna och mandlarna först går det utmärkt. Kör alla ingredienser i en matberedare tills du har en degboll. Klä en pajform med plastfilm, och tryck ner degen jämnt och fint med händerna. Använd en sked för att jämna till ytterligare. Om du hellre vill ha kakan i en form med löstagbar kant går det också. Fortsätt med hallonkrämen!

Hallonkräm


2 dl cashewnötter (behöver vara torra)
• 2 dl hallon
• 1 dl av dadel-vattnet
• en liten nypa rosa Himalayasalt
• 4 msk virgin / kallpressad Cocosolja
• 1 msk Purple corn eller Acai bärpulver(valfritt)
• 1 tsk solroslecitin (valfritt)

Gör först ett mjöl av cashewnötterna i en matberedare eller elektrisk kaffekvarn. Tillsätt resten av ingredienserna utom cocosoljan och solroslecitinet och mixa till en mycket slät kräm. Tillsätt därefter cocosoljan och solroslecitinet och mixa ytterligare någon minut. Beroende på hur kraftfull matberedare du har, så kan mixningen med en mindre kraftfull maskin ta 5-10 min för att få en slät kräm.

Häll hallonkrämen över kakbottnen och ställ kakan i kylen över natten för att stelna, eller i ca 5-4 timmar.
När det är dags att servera, lyft upp kakan ur formen genom att dra i plasten. Ta ett platt verktyg typ slickepott eller osthyvel för att stödja kakan när du drar loss plastfilmen underifrån. Det låter svårare än det är. Dekorera med svarta vinbär / björnbär / blåbär eller vad du har hemma och en fin blomma i mitten! Hoppas att du tycker om den lika mycket som jag 










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9 comments:

Daily Morning Coffee said...

Looks nice and yummy. Thanks for sharing the recipe. I will surely try this out.

Take the Cake Personality Test and find out which cake are you like. I have taken the test and have enjoyed a lot. Hope you too will enjoy it. Have Fun!!

Eftychia said...

I have a book full of recipes with raw food. I tried a few and they are really nice. Thank you for accepting my friend request. I am looking forward to your new posts. This one really looks perfect!!

Sandra said...

Oh my goodness, that looks amazingly tasty! welcome to foodbuzz

sasha said...

Your raw food looks amazing. I love the feel of your blog. I look forward to following you and all of your yummy treats.

peppen said...

Är de OK att låna en bild till min blogg? Tänkte göra ett inlägg om din gratis mini-receptbok och länka till din sida :)

Love Raw ~ Karolina said...

Peppen: lustigt att du nämnde det. Tänkte lägga upp en liten banner om att man får låna recept o bilder från min blogg om man bara länkar tillbaka, så ja gör gärna det!

Kram och kärlek
/Karolina

peppen said...

Vad kul! Misstänkte att det skulle vara OK men det är ju alltid bäst att fråga först :)

När släpper du din nya e-bok förresten?

Love Raw ~ Karolina said...

IDAG! :D Gud vilket pill det har varit... Känns nästan overkligt.

Jag lägger upp en liten bild på mini-eboken till höger i bloggen, den kan du använda också om du vill.

Ha en underbar helg Maria!

Gabriele Agustini said...

Karolina, you KNOW I will take the recipe of that chocolate cake, when I visit my girls!!
I hope they'll let me take pictures of them, making it and devouring it, for my blog. :)
You're THE BEST!!!!
Sending love, my gorgeous friend ~ <3

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