Happy 2014! I wish you all a wonderful year filled with happiness and success! I know it will be a good year, and I am going into it with a positive attitude. I am thinking of all of the wonderful things that can happen and the wonderful recipes I can make and share with you all. I don't know about you, but I always have to have to have a special dessert to celebrate each holiday with along with the other traditions...so for this New Years I made a delicious cake. It has been so chilly here lately, but the white snowy landscape is lovely so I made a snow inspired cake. I have seen Boule-de-Neige (snow ball cake) recipes but they are usually chocolate I wanted to create my own unique vanilla based raw snow ball cake.
The outside was covered in sweet coconut, but the inside hid 2 delicious and luscious fillings. Apricot orange scented with orange flower water, and pistachio almond, both creamy and dreamy topped off with a layer of coconut filling all on top of a crunchy cardamom crust. Slicing into it revealed beautiful colors in the center. It was so heavenly and delicious!
This cake shows how I feel about the winter snow. It hides spring greens beneath its blanket, and it will not be around forever. The promise of the rest of the year to come and returning warmth will always be there. I look forward to spring, but until then I am enjoying the appearance lovely snow. I hope you all are staying warm, enjoying your winter and celebrating the coming of the new year!
Raw Winter Snowball Cake
Makes one 6 inch cake
3/4 cup dried finely shredded coconut
1/4 cup ground flaxseed
1/8 teaspoon sea salt
1/2 tsp ground cardamom
2/3 cup soft medjool dates, pitted and chopped
3 cup glass bowl
4 cups young coconut meat*
1/2 cup coconut water
1/2 cup raw coconut nectar or your choice of raw liquid sweetener
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1/2 cup plus 3 Tbsp raw coconut butter
(warmed to liquid)
Pistachio Almond Filling:
a small handful spinach
1/4 cup chopped pistachios
1/2 tsp pure almond extract
Apricot Orange Filling:
1/2 cup dried apricots, soaked for 30 minutes and drained well
3 Tbsp orange juice
2 tsp orange zest
1/2 tsp orange flower water
about 1 cup finely shredded dried coconut and large flake dried coconut mixed
Set out a 3 cup glass bowl. To prepare the crust, process buckwheat, coconut and sea salt in a food processor until it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into a circle on a piece of parchment that will fit the bowl you are using (you want to be able to fit it into the bowl snugly over the cake filling once you pour it in there. It will firm up upside down, and you unmold it later).
To make the filling, in a high speed blender or food processor combine coconut, coconut water, coconut nectar, sea salt vanilla, and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Divide the mixture between 3 bowls. Add one back to the blender, and add the handful spinach and almond extract. Blend until smooth and uniform green in color. Place back in the bowl and stir in the pistachios. Rinse out the blender, and add the apricots, orange juice, orange zest and orange flower water. Blend until smooth. Pour back into the bowl. To assemble, the bowl with plastic wrap, and pour in the plain filling. spread it up the sides a little. Pour the apricot mixture over that right into the center of the bowl (you want it in the center so it stays in the center and pushes the white plain filling to the outside). Pour the pistachio filling over that in the center in the same fashion you did the apricot. Tap on the counter to level. Place the crust over the filling, and press down slightly. Place the cake in the freezer to firm up for about 4-5 hours until set before unmolding. Invert onto a plate to unmold, crust down. Press coconut into the outside of the cake so it resembles a snowball. Store cake in the fridge.
*If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.