Black Forest Cherry Cake

TheSunnyRawKitchen.blogspot.com

This is a masterpiece.. If you want to get crazy with your almond pulp, reserve in addition to the pulp some good kitchen-quality-time and get amazed with this sumptuous raw version of the classic-of-the-classics, made by Carmella of the Sunny Raw Kitchen :

Black Forest Cherry Cake

by Carmella

(This recipe is for a 7″ spring form pan)

Cake Variation 1

1 cup soft dates, chopped
2 tablespoons lemon juice
1 ¹⁄₂ tablespoons pure vanilla extract
Pinch sea salt
¹⁄₂ cup raw carob and cacao powder (I used ¹⁄₄ cup of each)
1 ¹⁄₂ cup finely ground almonds or loosely packed left-over pulp (wet pulp is fine)
1 cup finely ground dried coconut
¹⁄₂ cup finely ground cashews
2 teaspoons cherry nuts* ground in coffee grinder or 1 teaspoon almond extract

*obtained by cracking cherry pits. Carmella’s note : If using cherry nuts, grind them along with the dry coconut for easier processing.

Place dates in food processor and process until a smooth paste forms. You may need to add a little water.
Then add the rest of the ingredients and mix until smooth.

Cake Variation 2

4 cups almond flour (I used dehydrated pulp from making almond milk)
¹⁄₂ cup figs, soaked for a couple of hours
¹⁄₂ cup soft dates, chopped
¹⁄₂ cup cacao powder
¹⁄₄ cup carob powder
¹⁄₄ cup melted coconut oil
¹⁄₄ cup almond milk
2 tablespoons agave nectar
1 tablespoon + 1 teaspoon pure vanilla extract
Pinch sea salt
2 teaspoons cherry nuts* ground or 1 teaspoon almond extract
2 teaspoons dry coconut

*obtained by cracking cherry pits. If using, grind cherry nuts along with dry coconut in coffee grinder.

Place all ingredients in food processor and process until smooth.

Cherry Jam

1 cup cherries, pitted
¹⁄₄ cup soft dates

Blend in food processor until smooth.

Cherry Layer

1 cup fresh or frozen cherries, chopped

Whipped Cream

1 cup cashews or a mixture of cashews and macadamia nuts
1 cup + 2 tablespoons fresh coconut milk
(simply blend 1 part dried coconut with 3 parts water in high speed blender)
¹⁄₈ – ¹⁄₄ cup honey or agave nectar (depending on how sweet a tooth you have)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch sea salt
¹⁄₂ cup coconut oil, melted
1 tablespoon lecithin powder*

*lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

Blend all ingredients except coconut oil and lecithin until smooth. Add oil and lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.

Assembly:
Form an even layer on the bottom of the springform pan with half of the cake mixture.
Top with a thin layer of Cherry Jam, followed with a layer a cherry pieces.
Next, top with half of the Whipped Cream. Set in fridge.
When very firm, form another cake layer, followed with more Cherry Jam and cherry pieces.
Again finish off with Whipped Cream and set in fridge.
When firm, gently remove cake from the pan and place on serving plate.
Decorate with cherries and serve.

Carmella’s Notes:

It is key that you grind your nuts finely in a coffee grinder or a high speed blender before processing them with the other ingredients. This will ensure that your cake layer has a lovely smooth texture.
In order to apply the cake layer, the whipped cream needs to be quite firm (set in the fridge or freezer first). If you find that the cream tends to yield while patting down the cake, try forming the cake layer on a different surface (such as the counter or a plate) then transferring it over to the pan.
This is a rich cake so you might want to make small pieces.

Enjoy with your eyes closed!

View the recipe on Carmella’s blog.