//Food Antonia Cafati the Santiago, Chile based vegetarian chef, teacher, writer and blogger behind Brotes y Racices: miscellanea naturista shares a recipe for autumn. ”I chose this recipe for its natural sweetness. It is ideal to serve it with hot herbal tea when it’s cold outside. The fact that the cake is made with dates, beetroot and honey, gives it just the right amount of sweetness without going overboard. I also wanted to use the last blueberries and flowers of the summer as a reminder of the warm season.“
inst RuCt ions: preheat oven to 180C/350F. put the dates, honey and coconut oil in food processor, and blend until puréed. add the rice milk, egg and beetroot purée until you get a homogeneous mix. place the mix in a bowl, add the cacao, almond ﬂour, and polenta, stir well (it works better if you add the ingredients one by one). Finally add the chopped almonds. place the mix in a greased pan (with a bit of sunﬂower oil) and bake in the oven for 40-45 minutes.
CRea m Fi lli ng: add the almonds, water, honey, lemon juice and coconut oil in a food processor and pulse until you get a cream.
Ca Ke a ssemb ly: When the cake is cool, take it out of the pan and slice it in half creating two layers. place the ﬁrst layer on a plate, pour a bit of rice milk in a spoon and use it to moisten the cake by sprinkling it on top. next, spread the almond cream across the cake followed by a layer of blueberries. place the second cake layer on top of the ﬁrst and repeat with the cream and blueberries. Decorate with edible ﬂowers and/or aromatic herbs, such as peppermint.
not e: the ﬁlling is meant to be consumed fresh (within two days) otherwise the color changes and starts to oxidize because of its raw preparation.
countlan Photo Credit: Sebastian Mejia
Published on Oct 13, 2013