Hello there, I’m fresh off the plane from Europe, London-Cologne-Paris-London. Home just in time for my friend N.’s 60s themed birthday tea party.
You may remember N.’s son’s birthday that we posted about a while back. N. throws the most beautifully thought-out parties, where every detail is pitch perfect and fun. It goes without saying that I’m always excited when she asks me to make the dessert.
Tired because of jet lag and the overwhelming amount of memories I carried away from Europe, I wanted to make a cake that is unfussy in preparation, but still elegant and tasty.
My choice fell on pudding cake, a simple dessert perfect for afternoon tea.
N., an interior design ace, often starts with a colour story and builds a whole world around it. This time it was green, white, and black.
For the cake, I went with green and white stripes. The pudding is initially off-white, its main base being macadamia nuts, coconut milk, and banana. And what better way to achieve the green colour than by adding matcha (green tea) powder? Quite appropriate for a tea party.
The dome shape and minimal decoration was inspired by Fauchon cakes that I saw in Paris. Fauchon is a sort of luxury food supermarket, where much emphasis is put on packaging and design. They carry both sweets and savouries, and their patisserie is mind-blowing and very innovative. In addition, the food is delicious.
Fauchon’s cakes are unlike anything I’ve seen before. The shapes are often extremely simple – domes or very flat rectangles. The decorations seem to be placed instinctively, with a sort of raw confidence that I wish I had more of when it comes to decorating and plating food. One side of a Fauchon cake may be completely covered with edible gold leaf, while the other one remains bare. There is no visible strategy, an effortless feeling that makes for some of the most elegant desserts I’ve ever seen.
I worked with a dome shape, a thin pistachio crust, and very minimal decoration with strawberries, letting the striped cake speak for itself.
I really enjoyed the party theme, 60s. I’m almost embarrassed to admit what a huge Mad Men fan I am. Any excuse to put a Bardot tease in my hair and paint my eyes like Twiggy seems like a good one.
There were beautiful vintage gloves, clip ons, sweetheart necklines, and bright lipstick. A girls’ paradise – it’s a good thing it was girls only this time.
The pudding cake is light, nutritious, with subtle hints of matcha, ideal for green-tea ice cream lovers. Alternatively, the pudding can be easily eaten for breakfast.
The birthday girl was happy with the cake, and the guests seemed to enjoy it as well. All good fun, the best possible way to fight jet lag.
Striped Tea Time Pudding Cake
(adapted from Living Raw Food)
This amount is for a dome mold 8 1/2″ in diameter and about 5″ deep (we used a regular mixing bowl)
Pudding
4 1/2 cups macadamia nuts – preferably soaked and dehydrated
4 1/2 tablespoons coconut butter
6 grams or about 3/4 cup Irish moss – soaked in hot water for 10 or more minutes and drained
3/4 cup raw agave syrup or more if you like sweeter
1 1/4 cup sliced banana
2 1/4 cups coconut milk – see panna cotta recipe
3 teaspoons vanilla extract
1 1/2 vanilla bean – seeds
matcha powder – to taste
Crust
about 1 1/2 cup raw pistachios
1/2 cup dried coconut flakes – untoasted
1 teaspoon matcha powder – optional
2 tablespoons raw agave syrup or more until sticky
In a food processor, blend the macadamia nuts and coconut butter until smooth. Place the macadamia mixture into a high-speed blender and combine with the rest of the ingredients, except the matcha powder. Divide the mixture in half. Leave one half white. Add matcha to the other half and combine in a blender to achieve the desired colour and taste. Take care to add the matcha in small portions, as it’s very strong in colouring and taste. A little matcha goes a long way.
For the crust, combine all the ingredients in a food processor.
Pour the two mixtures into your mold, alternating between green and white to achieve the stripes. Refrigerate for a few hours or overnight.
If you are using the type of cake mold, which you’ll have to flip (like we did here), distribute the crust onto the bottom after refrigeration and before flipping. If you are using a springform pan, which requires no flipping, form the crust first, pour the mixture over it, and then refrigerate. When set, the pudding should slide right out of the form. Optionally, garnish with fresh berries and ground pistachios.
AWESOME!
Your writing is beautiful and it goes to say too that your pictures and Tea Time Pudding Cake are exquisite. I always enjoy reading your posts. You designs and creativity are extraordinary :)
the cake was extrodinarry. I am blessed to have you as a friend… And the gift… i still can not blelieve. love you
This is so cool! I love the building blocks, too! I love your creativity!
What a lovely raw bombe! Super idea. As for the ’60s…..ack, just the thought of eating with gloves on gives me the willies
This is utterly amazing!!!
Always find your creations so inspiring (: thank you! x
Wow! Just by looking at the pictures I can hear the laughter and the fun! (I wish I could taste the woooondeful cake aswell!) Innovative
your girls are too much fun, you really made a great dessert. Lovely.
Both the party and your dessert look simply stunning!
I love what you said about “raw confidence” – well put. I often feel the same; it’s hard to let go of perfectionism.
luscious
Fantastic looking everything, especially all the beautiful women. How can I get an invite for the next one?! The cake sounds as wonderful as it looks and the photography really captures the flavor of the party. Where and who is your publisher?
Amazing and beautiful!
I love the story along with the beautiful presentation. Perfection!!
beautiful presentation and the pictures are stunning!!
What an elegant affair!
You made a simple sweet look very sophisticated. It was a perfect addition to the party.
I am also a huge Mad Men fan. I could watch it on mute – just admiring all the dresses and accessories (and Don of course!).
Golubka, you and everything you do is always so exquisite; you are such a beauty! :)
Fabulous! Such elegance! A breath of fresh air!
This dessert looks very tempting! If I can’t get Irish moss, can I make this pudding cake without it? I don’t think there’s Irish moss in any Hungarian supermarket. :(
Amazing photos which really convey the ambiance of the party.
And the cake is amazing and is a great proof that vegan can taste good.
It is one of my kind again:))
Zizi!
You can try Bio Abc on Múzeum krt in Budapest, or use agar-agar instead. Or order online for example from here: http://unlimitedhealth.com
OMG!
Fabulous! Such elegance! A breath of fresh air!
Speechless. I’ve always said, that If I could live in any era – this would be the one. I can’t tell you how many times I’ve browsed my parents highschool year books for inspiration. So glamorous, so poised – what’s not to love!? And your cake – well, it’s incredibly as well :)
Amazingly beautiful photography! Bravo!
Thanks so much for your wonderful comments, everyone!
Nataliya, happiest of birthdays to you. It was beautiful!
Silani, eating in gloves is fun :)
Lisa, thank you! Oh yes, Don…and the costumes are nice too :)
Zizi, thank you and see Norka’s comment.
Norka, thank you for your input!
What a beautiful cake and party. Each time I come here, it is mere delight for my eyes… Thank you.
Such a beautiful party, cake, photos! Loved it!
This looks straight out of a magazine! Amazing! Are you one of the beautiful stylish women in the pictures?
Gorgeous! I love the cake, the photos, the idea of such a sophisticated tea party. I want to go to a party like this.
I’m surprised by how simple the cake recipe is. Layers usually intimidate me, but you make it seem so easy.
Thanks so much for your wonderful comments!
Linda, you can’t see my face, but I’m the one holding the plate with a cake in a black&white dress with magenta flowers, next to Audrey on TV :)
LOVE tea parties – this one looks absolutely beautiful!
How gorgeous! All of it!!!
I have searched for Irish Moss at our natural food stores here but can’t find it, so plan on ordering online.
I do have a question: when using a bowl as the mold, do you sprinkle the crust ingredients on last and then chill the cake, inverting after a few hours?
Sorry if I missed the specifics on this one, but I’d hate to go to the trouble of making this, only to have my crust get mushy or fall apart. Thanks for any extra detail you can offer. I can’t wait to try this!
Hi, Laura. Thank you for your comment. I chilled the cake first and then sprinkled the crust, right before flipping.
wow – absolutely stunner of a cake!!
I love your blog. Trying this pudding cake today. Did you have any difficulty flipping it over to remove it from the mixing bowl? How do you ensure that none sticks to the sides?
Emmanuelle, thank you for the comment. It does not stick to the sides at all, it usually moves freely in any dish. But I did have problems with suction, where it was moving in the bowl, but not coming out completely. Just be brave and encourage it very carefully with a spatula or maybe even your hand. Good luck :)
Wow. That looks like it was a lovely party. I might have a go at the cake too because it looks and sounds so delicious. Just hope I can find everything over here in Europe.
Oh, and if the owner of that green dress in photo 1 ever wants to part with it… Soo pretty, and exactly my colours… ;-)
Juli, thank you! Isn’t that dress lovely? It is actually a vintage dress from the 60s that she borrowed from a lady who wore it back then and preserved it in perfect condition.
the cake! the dresses! the photography! this whole post has me mesmerized.
I am in love with your blog, Golubka!