Vegan Nut Cake with Carrots, Coconut Cream, and Orange Candied Peel
Baking and Desserts • Latvian
Description
Recipe taken from the book "Taste Geography: Latvia" by John Smith
Ingredients
- Carrot 10 oz
- Pitted Dates 5 oz
- Almond Flour 5 oz
- Walnuts 5 oz
- Cinnamon a pinch
- Nutmeg to taste
- Olive Oil to taste
- Coconut cream 15 fl oz
- Cashews 5 oz
- Maple syrup 5 fl oz
- Shredded Coconut 0 oz
- Brandy 0 fl oz
- Oranges 1 piece
- Sugar 5 oz
Step-by-Step Guide
Step 1
For the nut-carrot layer, grate the carrot on a fine grater, add the dates, almond flour, walnuts, and blend. Add the zest, nutmeg, cinnamon, and orange juice, and mix.
Step 2
Transfer the prepared mixture into a greased baking pan. Bake in the oven at 355°F for 15 minutes. Let it cool at room temperature, then refrigerate.
Step 3
For the coconut cream, soak the cashews in water for 1 hour. Then drain the water and dry the nuts. Place all ingredients (400 ml coconut cream, 100 ml maple syrup, 60 g shredded coconut) in a blender and blend until creamy.
Step 4
For the candied peel, remove the skin from the oranges in a thin layer (using a vegetable peeler is easier), and cut into fine strips. Place the zest in a saucepan, cover with water, and heat over high heat, but do not bring to a boil. Drain the water through a sieve and rinse the zest with cold water. Repeat this process 3 more times.
Step 5
In a saucepan, place the zest, cover with water, add sugar, and cook over low heat until the sugar is completely dissolved. Strain the resulting syrup into another container and set aside.
Step 6
Spread the orange peels on parchment paper and dry them either at room temperature for 48 hours or in the oven at 175°F for 1.5–2 hours.
Step 7
Combine the dried candied peel with the syrup and add the brandy. Cook over low heat for 5–10 minutes until it reaches the consistency of liquid honey. Use the candied peel for decorating the cake.
Step 8
Assemble the cake: layer the mixture, spread cream on top, and repeat according to the number of layers. Decorate with candied peel.
Step 9
Store in the refrigerator. Serve cold.
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