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
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.
- 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.
- 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.
- Coconut cream: 400 ml
- Maple syrup: 100 ml
- Desiccated coconut: 60 g
- Cashews: 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.
- 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.
- 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.
- 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.
