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.
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.