March 25th, 2013
Today I’ve got a guest post for you that I am very excited about. When Karolina Eleonóra of The Raw Dessert Kitchen emailed me about a possible guest post on this amazing cake, I couldn’t wait to share such beauty. Let me introduce Karolina Eleonóra, a Swedish raw dessert chef with an eye for making really beautiful and decadent desserts. She specializes in nut-free desserts spiced with a variety of different super foods. For more of her delicious recipes, check out her eBook The Dessert Revolution. Here is what she says:
This cake is a tribute to the much-missed spring here in Sweden (it’s late this year). I’m trying to keep my spirit high by digging into a raw cake that pretty much has it all in terms of consistency, flavor, surprise effect and favorite ingredients, plus it was fun to make!
The base of the cake is a raw version of a bundt cake, moist from coconut oil and made with hazelnut flour. Inside hides a lemon cheesecake filling with crunchy cacao nibs and on top, melted dark chocolate. All together the cake managed to lift my mood and frozen body to a much higher state while eagerly waiting for spring.
Welcome Spring Cake
Hazelnut Sponge Cake Base
1 cup Hazelnut flour
7 Dates, smaller Helwah dates or 6 Medjool dates
1 tablespoon virgin Coconut oil
1 pinch of Himalayan salt
1/4 teaspoon real Vanilla from pod
1/4 teaspoon ground Cardamom
Pit and soak the dates for 5 minutes. In a food processor, add all of the ingredients and process until incorporated. Save some to create the bottom later (needs to be in the size of a peach).
Grease a 5 inch (13 cm) wide cup, bowl or miniature sponge cake pan with coconut oil and coat with some hazelnut flour. Press down the cake dough, making a round hole in the middle. Create a pretty finish using a spoon to “polish” the inside of the hole (where the filling goes later).
Lemon Cheesecake Filling
0.5 cups Cashews
0.5 cup Coconut milk (process 0.5 cup shredded Coconut with 2/3 cup Water in a blender and press the milk through a nut milk bag)
3 tablespoons virgin Coconut oil
1 pinch of Himalayan salt
1 tablespoon light Agave or Honey
Zest from one organic Lemon
1 teaspoon Lemon juice
One handful of Cacao nibs (is to be stirred in by hand in the end)
Grind the Cashews into a fine flour in a blender, put aside in a bowl. Make the Coconut milk in the blender, add the Cashew flour and the rest of the ingredients except the Cacao nibs. Process until completely smooth. Add the Cacao nibs, stir and pour the filling into the cake dough hole. Place in the freezer to be fully frozen. When fully frozen, create the bottom of the cake with the dough that you saved and press it down to cover the filling.
Place the whole cake up side down with a plate under and give it a couple of hours to thaw.
To remove the cup / bowl / pan, place a cloth soaked in hot water on top. If you have a metal bowl, gently tap it with the back of a knife.
Melted Chocolate
2 tablespoons virgin Coconut oil
2 tablespoons Agave
3-4 tablespoons raw Cacao powder
1 small pinch of Himalayan salt
1/8 of a teaspoon real Vanilla from pod
Melt the Coconut oil carefully in a water bath. Add the rest of the ingredients and stir with a whip. Wait for the chocolate to thicken a bit before you pour it over the cake. Decorate with more hazelnuts.
Tags: cake, cheesecake, chocolate, guest post, lemon, raw, recipe, vegan
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December 24th, 2012
Happy Holidays, everyone! To celebrate, here’s a fudge cake made with black beans and studded with the fruit of the season – the sweet clementine.
I also came across a star fruit and thought it looked festive enough to accompany the clementines. If you’ve never tried one, it’s both sweet and tart, and somewhere between an apple and a persimmon.
This cake is a bit like a brownie, but also a lot like fudge – full of rich and creamy chocolate flavour. We like it much better after refrigeration, although it doesn’t technically need to be refrigerated. Somehow, the cool makes the taste and texture more unified.
We’re busy with the book, on the intense recipe editing stage right now, but also taking some time to enjoy the festivities.
Hope your holidays are peaceful.
Clementine Fudge Cake
(makes one 8″ x 8″ / 20cm x 20cm cake)
about 5 clementines – divided
2/3 cup coconut sugar – divided
3 tablespoons chia seeds
1/2 tablespoon vanilla extract
1/2 cup hazelnuts
1/4 cup chocolate chips – I used vegan mini-chips
1 cup cooked black beans
2 tablespoons sesame tahini or another nut butter
1/4 cup cocoa powder
1/2 tablespoon coconut oil
1/4 heaping cup (50g / 3/4 oz) brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 ripe starfruit – optional
1. Preheat oven to 350 F. Place the hazelnuts on a baking tray, roast for 7-10 minutes. Let cool, rub with a kitchen towel to remove the skins. Pulse in a food processor into medium sized pieces and set aside.
2. In a high speed blender, combine 2 peeled clementines, 1/3 cup of sugar, chia seeds and vanilla extract, blending until smooth. Set aside.
3. In a food processor, grind the chocolate chips into small pieces. Add the black beans, tahini, cocoa powder, coconut oil and the remaining 1/3 cup of sugar and blend to combine thoroughly. With the machine still running, start to pour the clementine mixture into the bean mixture, blend until smooth. Add the brown rice flour, baking powder and soda, mix to incorporate.
4. Transfer the dough into a mixing bowl, add the chopped hazelnuts and work them in. Line a baking pan with parchment paper, spoon the dough into the pan and smooth it with a wet spoon into an even layer. Slice the remaining clementines and arrange them on top, pressing them into the dough gently. Slice the starfruit (if using) and arrange on top in the same manner.
5. Bake at 350 F for 30-35 minutes. Let cool completely before slicing. Let cool before serving or refrigerate for better flavour.
Tags: chocolate, clementines, fudge, gluten free, recipe, vegan
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April 1st, 2012
This post is available in: French
Hello April! The truth is, we’ve been a bit busy – torn between school, work, numerous projects, and 3D event planning. We decided this would be a great time to do what we’ve been wanting to do for a while – ask a few food bloggers we absolutely admire to be guest posters here at Golubka. We’ve got a great lineup for you! Our first guest is the amazing Maria of Scandi Foodie, born in Finland and living in Sydney, Australia. Maria comes up with beautiful and approachable recipes, often with a Scandinavian influence, that speak of freshness, seasonality, and health. Recently, she also became quite an expert on sugar-free and low-sugar cooking, after completing a sugar-free challenge. Jump over to Scandi Foodie to see Maria’s welcoming and delicious world. Here is Maria:
Hello dear friends! I am so honoured and excited to be guest-posting here at Golubka! I find Anya’s food philosophy and creativeness ever so inspiring and the beautiful posts at Golubka are always a real treat to all senses. Although my personal daily diet is vegan and mostly raw, I have not really ventured into the world of raw desserts. Thus, I wanted to share this chocolate and blueberry pudding with you today, because it reminds me of a childhood favourite of mine. These types of puddings are a staple in the Finnish kitchen and they can be made using berries, fruit, chocolate, or just milk and vanilla. They are so light, quick and easy to whip up and a perfect dessert or an afternoon treat!
This time I’ve opted for a low sugar, vegan version that uses almond milk as a base. I’ve added blueberries, stevia, a touch of rice syrup and warming spices such as cinnamon and vanilla to provide all the sweetness it needs. The result isn’t overly sweet, but certainly ticks all the boxes for a perfect dessert. Hope you enjoy!
Chocolate-Blueberry Pudding
(serves 4-6)
500ml (2 cups) almond milk
100g (about 1 cup) blueberries, fresh or frozen
2 tablespoons pure, unsweetened cacao powder
3 tablespoons potato starch
1 teaspoon granulated stevia
1 teaspoon ground cinnamon
¼ teaspoon pure vanilla powder (ground vanilla)
1 tablespoon brown rice syrup
fresh figs or berries, to serve
toasted almonds, to serve
The easiest way to go about this recipe is to blend all the ingredients (that is, everything but the fresh figs and almonds) in a blender until smooth. Pour this mixture into a small saucepan and heat it, stirring constantly, on a medium heat until it thickens. This will take a few minutes.
As soon as the pudding has thickened, remove the saucepan from the heat and place it in a sink filled with cold water. The water should reach about half-way through the saucepan. Leave the pudding to cool, then scoop it into serving bowls or glasses and top with fresh fruit and toasted almonds. Serve the pudding cool or at room temperature.
Tags: blueberry, chocolate, dessert, guest post, pudding, recipe, vegan
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