A Raw Food Cake That’s Berry Good
Posted on March 21 2012 | (6) Comments
Category: Raw Snacks and Desserts Tags:
raw cake recipes,
My raw food Jumble Berry Upside Down Cake is so quick and easy that I created a video demo to introduce newbies to the world of raw food.
Berries are a seasonal treat, but fortunately they are just beginning to become available in some parts of the country. In my cake, deep scarlet raspberries, navy blue blueberries, and bright red strawberries are soaked (macerated) in a bit of agave (or honey), before being spooned into a cake pan and topped with an all-natural crust made with coconut, dates, and walnuts.
As with a baked upside down cake, flipping this cake may seem like a daunting task. But it’s actually not difficult at all. All you need to do is start with a circle of parchment paper in your cake pan, underneath the berry layer. Then add the crust layer, press down, and add another layer of berries and top with a layer of crust. The cake then needs to ‘bake’ in the refrigerator for 2 hours in order to set up.
When you’re ready to serve it, run a knife around the edge of the pan to loosen the cake and put a plate on top. Carefully flip the cake over onto the serving plate and remove the parchment paper and you’ll be looking at a delectable circle of Jumble Berry perfection.
When you watch the demo, you’ll see for yourself how simple it is to make and turn out this cake. Just click here to see the video.
Or go straight to the recipe which I’ve included as part of a great story about healthy eating at the White House by clicking here.
We’ve been talking a lot about desserts this month, so next week, I’m going to talk about some of the products and appliances that make becoming a raw food dessert chef easier than you might imagine.