Vegan nut cake with carrots, coconut cream and candied orange

6 servings

180 minutes

Recipe taken from the book "Geography to taste. Latvia" by Nika Ganich

Energy value per serving

• Calories: 823.9
• Proteins: 19.1g
• Fats: 58.7g
• Carbohydrates: 57.9g

Ingredients

• Carrot: 300 g
• Pitted dates: 100 g
• Almond flour: 100 g
• Walnuts: 100 g
• Cinnamon: pinch
• Nutmeg: to taste
• Olive oil: to taste
• Coconut cream: 400 ml
• Cashew: 200 g
• Maple syrup: 100 ml
• Coconut flakes: 60 g
• Brandy: 40 ml
• Oranges: 1 pc
• Sugar: 100 g

Cooking steps

1. For the nut-carrot cake, grate the carrot on a fine grater, add dates, almond flour, nuts and blend. Add zest, nutmeg, cinnamon and orange juice and mix.

   Required ingredients:

   • Carrot: 300 g
   • Pitted dates: 100 g
   • Almond flour: 100 g
   • Walnuts: 100 g
   • Oranges: 1 piece
   • Nutmeg:  to taste
   • Cinnamon:  pinch

2. Place the prepared mixture in a greased mold. Bake in the oven at 180 degrees for 15 minutes. Cool first at room temperature, then refrigerate.

   Required ingredients:

   • Olive oil:  to taste

3. For coconut cream, soak 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 dried coconut flakes) in a blender and blend until creamy.

   Required ingredients:

   • Coconut cream: 400 ml
   • Maple syrup: 100 ml
   • Coconut flakes: 60 g
   • Cashew: 200 g

4. For candied fruits, peel the oranges thinly (using a vegetable peeler), and cut into fine strips. Place the zest in a saucepan, cover with water, and heat on high without boiling. Drain the water through a sieve and rinse the zest with cold water. Repeat the process 3 more times.

   Required ingredients:

   • Oranges: 1 piece

5. Place the zest in a saucepan, add water and sugar, and cook over low heat until the sugar is completely dissolved. Strain the resulting syrup through a sieve into another container and set aside.

   Required ingredients:

   • Oranges: 1 piece
   • Sugar: 100 g

6. Spread orange peels on parchment paper and dry them either at room temperature for 48 hours or in the oven at 80 degrees for 1.5–2 hours.

7. Combine dried candied fruits with syrup and add brandy. Cook on low heat for 5-10 minutes until it reaches the consistency of liquid honey. Place the candied fruits for cake decoration.

   Required ingredients:

   • Brandy: 40 ml

8. Assemble the cake: layer it, spread cream on top, and repeat according to the number of layers. Decorate with candied fruits.

9. Store in the refrigerator. Serve cold.