have raw cake and eat it
I made these lovely little spiced fruit cakes for a raw cake demo at the fantastic ‘Raw And Wild Festival’ at Plaw Hatch Biodynamic Farm near the lovely town of Forrest Row. They are easy to make and work well either just refrigerated or dehydrated for a short time for a slightly drier, firmer texture. These do contain a lot of dried fruit and I would recommend saving the recipe for a special occasion rather than for everyday eating but they do taste wonderful and I think many people would be surprised they are raw.
Cake:
200g raw, organic almonds (soaked for 8 hours, rinsed and drained)
150g organic raw dates
150g raisins (preferably without sunflower oil coating)
150 sultanas (preferably without sunflower oil coating)
2 tsp organic mixed spice (or even better, grind your own spices)
75g cold pressed, organic coconut butter
Icing:
75g cold pressed, organic coconut butter
4 level teaspoons purple corn extract (7:1)
Goji berries to decorate
RAW PURPLE ICED FRUIT CAKES
Below, you can add the ingredients in this recipe to your basket from our online shop. After you have made the recipe you will still have plenty of each of the ingredients left. Please note: The dates, almonds and purple corn extract are part of our bulk pre-order which means your whole order will be sent out on the despatch dates listed for bulk pre-orders. Please see the almonds, dates or purple corn extract pages for exact details of the next order deadlines and despatch dates.
RAW PURPLE ICED FRUIT CAKES INGREDIENTS
You may edit your basket at any time. We don’t stock the following ingredients for the version of this recipe with nuts/seeds, but the essential ones should be easy to buy anywhere: raisins, sultanas, goji berries, mixed spice
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1.Put almonds, dates and apricots into a food processor with the S-blade and process until all of the ingredients are broken down and start to form a dough that holds together.
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2.Rinse the raisins and sultanas (it will help them stick to the dough), drain and put into a large bowl with the processed almonds, dates and apricots. Mix together until they are spread evenly throughout the dough.
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3.Melt the coconut butter in a porringer or bowl over a pan on hot water.
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4.Sieve the lucuma powder and mix with the purple corn flour and melted coconut butter; mix together to form a paste.
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5.Add the paste to the large bowl of dried fruit/almond mixture and continue mixing until it is all a uniform colour.
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6.Press the mixture into little silicon muffin trays - this will make 22-24 little cakes. Alternatively, you could make one or two large cakes in a large silicon cake mould, or even a glass or ceramic one, although you might need to keep it in there and cut slices from it.
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7.You can either ice them straight away and refrigerate, or you could dehydrate them for a few hours and then ice and refrigerate. These are great eaten cold from the fridge, at room temperature or even warm without icing straight from the dehydrator!
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8.To ice, lightly soften the coconut butter until it is soft but not completely liquid, by gently warming and then beating. Add sieved lucuma powder and purple corn extract (7:1) and mix together.
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9.Ice cakes and decorate with goji berries before the icing sets.
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10.Once they have set you can remove the cakes from the silicon trays - they pop out easily. It you have used a glass or ceramic dish just keep the cake in there.
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11. Store in a sealed container in the fridge for up to a week.
