Almond Cake with Tangy Citrus and Raspberry

The weekend is just around the corner, but before I head out in the world, I just want to share this extremely delicious cake with you. It is guaranteed the worlds easiest cake to make and is incredibly moist with intense flavors.

My friend who is allergic to gluten made this for me a while ago and I have been craving another bite of it ever since! Luckily she gave me the recipe and permission to share it with you.

I remember my mom making an orange cake with orange glaze and zest on top when I was little which was absolutely divine, and I decided to enhance the flavors even more by adding this to the cake – sweet memories!

Almond Cake with citrus

Almond Cake


Almond Cake 

4-5 organic clementines, sweet lime, lemons or oranges – I used 3 Meyer lemons and 2 oranges

6 eggs

150 g raw sugar

250g of freshly ground almonds

1 large teaspoon of baking powder

1/2 vanilla pod

a pinch of salt

Oranges and Meyer Lemons

Oranges and Meyer lemons

Boil the fruit 1 -2 hours till they are completely soft. Let them cool, cut into quarters and remove the pips.

Finely grind the almonds in the blender. Add the citrus (including the skin), the sugar, the eggs, half the vanilla and scrape out the beans, a pinch of salt, baking powder  – blend it all till it’s smooth.  Pour into a greased spring form and bake in a 375F preheated oven for about 35 min till it feels firm in the center, cover with foil if you can tell it is getting too brown towards the end.

Ready for the orange glaze

Ready for the orange glaze

Orange glaze

1/3 cup freshly squeezed orange

70 g raw sugar

Freshly grated orange zest

In a small saucepan, cook the fresh juice and the sugar slowly till it reduces into an intense and flavorful glaze, add the freshly grated zest.

Pour over the cake and serve on its own or with a raspberry sauce.

–Last summer I went out and picked raspberries – the biggest and most beautiful raspberries I have ever seen and I filled my freezer with them–

The sauce is made with some frozen berries and some raw sugar, just gently simmered on the stove.

Enjoy

Enjoy

Gluten-free, butter-free and you would never even know!

Happy weekend!

Let them know it’s Christmas …………

I love traditions and Christmas is filled with them. Traditions bring coziness and hygge, comfort and joy.This year there was something missing and I couldn’t quite put a finger on it. Then one day I came in to the kitchen and my daughter had put cloves in to the oranges and the whole kitchen was filled with an intense smell of Christmas and tradition. The smell always reminds me of how my mom stuck cloves in the oranges, put red ribbon around them and hung them in the kitchen windows .

That lead to the idea of making hot wine (Gløgg) or mulled wine. Christmas in our house means a warm glass of Gløgg with marinated raisins and slivered almonds and a handful of pepper nuts or baked œbleskiver. Gløgg and peppernuts/œbleskiver are served  everywhere in Denmark and the smell of spices fills the air and adds to the feel of Christmas.

As I prepared the gløgg and the peppernuts, the smell of freshly baked cookies, cinnamon, cloves, orange and cardamom filled the air – a smell of hygge and old tradition filled the house. I took a deep breath and realized I felt that Christmas had finally and fully arrived 🙂

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I prepared a traditional gløgg and an non-alcoholic gløgg

Both equally flavorful and delicious.

Traditional gløgg

You need to make a flavorful intense essence first – preferably allow it to work its magic by making it hours before you need to use it so the spices come out in full bloom.

You need:

One cup of red wine

1/2-1 cup of brown sugar or raw sugar (depending on how sweet you like your drink)

2  cinnamon sticks

15-20 cloves

15 – 20 cardamom seeds

1 orange

Heat it up and put it aside to work.

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Now marinate the raisins

you need 3/4 cup of raisins

1 cup of port wine

Allow them to stand next to the essence to soak up the port wine and become soft.

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Now make the almonds – don’t buy the bagged slivered almonds – they tend to be dry and have lost their flavor.

1 cup of raw almonds – pour boiling water on them and allow them to stand for 10 min to soak. Drain them and take off the skin – which just pops off and make the almonds go flying around the kitchen easily.

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When you are ready to make the gløgg

add the rest of the bottle of red wine into a pot

along with one orange

pour the essence through a strainer and into the pot.

Add the raisins along with the port and the slivered almonds – and a dash of brandy. Heat it all up.

Serve in glasses with a spoon to scoop up the goodies.

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The non-alcoholic gløgg

You can make this delicious drink with apple juice, elderberry juice, or grape juice and cranberry juice – excellent if you don’t want an alcoholic drink and the kids will love it!

I used grape juice and cranberry juice

For the essence you need:

1 cup of grape juice if you are using apple or elderberry use this to make the essence too

one orange in slices

2 cinnamon sticks

15 cloves

15 cardamom seeds

1/2 -1 cup of raw sugar or brown sugar

Heat it all up and allow it to stand to let all the spices work their magic – at least a couple of hours

Now soak 3/4 cup of raisins in some freshly squeezed orange juice

Prepare 1 cup of almonds as above for the traditional gløgg

When you are ready to make the gløgg –  strain the essence into a pot and add 1 cup of grape juice and  2 cups of cranberry juice. Heat it up, add the raisins and the almonds – see if it needs more sugar.

Serve and enjoy!

Gløgg is always served with treats – traditionally with œbleskirver ( I thought this blog with a delicious recipe for œbleskiver  was pretty cool) ( I know my friend, Somer, at Vegdedout makes amazing vegan œbleskiver)

AND, I made peppernuts another Danish tradition. Little cookies that are eaten in large quantities throughout all of December – by the end of December you sweat you will never eat another peppernut in your life! But in by the end of November the following year you cannot wait for the first peppernuts to come out of the oven!

Peppernuts –

300 g of butter

300 g of raw sugar

2 eggs

1 1/2 teaspoon of ginger

1 teaspoon of cinnamon

1 teaspoon of cardamom

1/2-3/4 teaspoon of white pepper – ( all depending on how strong you like them)

600g of flour

Mix it all together in a bowl- I use my fingers to make it into the perfect dough. (It takes a little while until that happens – just keep mixing it together with your fingers)

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Now roll them into little balls like this

peppernuts

Place them in a 360F hot oven and bake them for about 12-14 min

Another little treat I made – as filled dates. They are easy, delicious and healthy!

filled dates

I used Medjool dates  and filled them with a little piece of marzipan, topped them with a mix of 50 g of melted  70% dark chocolate and 1/2 cup almond butter.  So to assemble, place a half date, add a small piece of marzipan, a scoop of chocolate mix and place a whole almond on top. A perfect treat.

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Let them know it’s Christmas!

 

Orange Chocolate Truffle Treats

I don’t know about you, but I adore chocolate!! I have always loved anything chocolate.  Once while visiting Brussels, I tried chocolate that was SO good that nothing has been the same since. That experience changed me forever.  Since then, I will rather be without chocolate than eat mediocre chocolate! Eating Belgium chocolate is like going for a visit to heaven. 🙂

Good chocolate has a very high content of coco bean, usually more than 70%, whereas some common (popular) brands of chocolate contain very little coco, if any at all.

Today I made some delicious Orange Chocolate Truffle Treats. These are totally healthy – good for you at the same time. They contain no white sugar, no white flour, no butter, no cream, no eggs, but none the less, crazily tasty!  I served them to the kids after school and they devoured them eagerly, no questions asked. The dark chocolate, the nuts, and with a hint of orange, makes these little treats, a divine mouthful. The perfect snack!

Orange Chocolate Truffle Treats

1 can of black beans

200 g of good dark chocolate min 70% coco bean

10 medjool dates

2 table spoons Agave sirup

2 organic oranges

1 cup raw almonds

1/4 cup walnuts

pinch of sea salt

Simply add the almonds to a blender, blend into flour, drain and rinse the black beans, put them in the blender, add 200 g of melted chocolate, grate one orange and add the gratings (rind) to the blender, peel the oranges and add them too, add the dates and the agave syrup, add a pinch of sea salt and blend all the ingredients to a smooth consistency. Roughly chop the walnuts and add them to the chocolate “truffle mix”.

Now on a clean counter pour out some coco and some shredded coconut – now roll the truffle mix into little balls and roll each one in either coco or coconut. Place them on a plate and cover them – put them in the freezer and take them out when you need a special treat. But, allow them to defrost before you bite into them.

VVP- Carrot cake with cranberries and orange, vanilla cream icing, served with orange sauce

Welcome to the famous, amazing, wonderful and incredible – the Virtual Vegan Potluck!

This is it – the day I have been looking forward to for weeks has finally arrived! The Virtual Vegan Potluck is a gathering of more than 100 enthused bloggers, from all over the world, sharing their creative vegan recipes. Maybe you have already been working your way around the virtual vegan potluck – if so, I hope you have enjoyed some wonderful food – appetizers, soups, breads, starters, mains, drinks, and now desserts!  I am so happy I signed up to make dessert! Because….

Dessert is probably the most important stage of the meal,

since it will be the last thing your guests will

remember before they pass out all over the table” – William Powel

I love Vegan desserts and in particular Raw food  desserts make my heart beat. Apart from being sinfully delicious, they are nutritious and packed full of goodness! So go for it – eat, indulge, enjoy and be healthier for every bite.

One of my old time favorites – is carrot cake with creme cheese icing!

I have created an almost raw food version of this old time favorite, and I can’t wait to share it with you!

So lets get to it!

Carrot Cake with cranberries topped with an orange, vanilla cream icing, served with orange sauce

3 cups of grated carrots

1 1/2 cup cooked quinoa

2 oranges

1 cup of walnuts

1 cup of oats

10 -12 dates Mojol

2-4 spoons agave

1 teaspoons cinnamon

1/2 teaspoon cardamom

1/4 teaspoon nutmeg

1/4 teaspoon salt

In a bowl, add the grated carrots and the cooked sprouted quinoa, grate the rind of the oranges, and then add the juice of the oranges. In a blender, blend the walnuts and the oats till it becomes flour-like, and add to the carrots. Add the spices to the bowl and stir well. In a blender put the ingredients from the bowl and add the pitted dates, blend smooth – I needed to do it in two batches. Put it back in the bowl and add the agave and the cranberries.

Put it into a pie pan

Make the  Orange, Vanilla cream icing

2 cups of cashews ( that have been soaked for 2-4 hrs or overnight in the fridge)

1 orange

4 spoons of Agave

1 vanilla pod

Drain the soaked cashews and put them in the blender, add the juice of one freshly squeezed orange, add the agave and scrape out the vanilla bean. Put it in and blend into a smooth cream. Spread it on top of the cake and decorate with walnuts.

Serve with Orange Sauce

1 Orange

2 spoons of Agave

Squeeze the juice of the orange and add agave to make the sauce.

Sorry I had to take a bite and another one and one more …………………. and then tomorrow I will have leftovers for breakfast!

This is my contribution. Thank you for coming to the Virtual Potluck – I am thrilled you came!!

But before I let you go – lets raise our glasses and make a big heartfelt toast to the Virtual Potluck people! – The Virtual Vegan Potluck was initiated and arranged by one of my favorite virtual friends and bloggers, Annie at anunrefinedvegan!

She birthed this idea and made it possible – thank you Annie!! Thank you also to 3 more beautiful virtual friends and bloggers, Somer from Vedged Out  , Lidia from Veganbloggersunite and Jason from Jason and the Veganauts for helping make this event possible. Lots of work went into this – thank you guys you are amazing!!!

… and so the party continues the show goes on and on and on – click forward or backward as you please by clicking the “go forward” – “go back”  images below.

Enjoy and have fun

 

Key Lime Coconut Baby Pies

It is time for cake – little sweet, tangy and deliciously fresh in the sunshine!

I love rawfood cakes,  because they taste so amazing  – they are authentic honest food, through and through. Pure and good!

These little babies are not your everyday Key lime pies, but are inspired by the rawfood concept – I was so pleased that they turned out so well.

It all started when I was shopping and looking for some lime to put in the iced water jug. And there they were, these cute little key limes. So I bought them and immediately started dreaming of key lime pie and the thought of how I could make a healthy rawfood version of this old classic.

This is what I came up with.

Key lime coconut baby pies

For the crust I used:

1 cup of walnuts

1 cup of dried coconut

8 dates pitted

2 tablespoons of Agave sirup

Pinch of sea salt

To make the crust, I put everything in the blender for about a minute – to cut up the nuts and the dates. Then, I pressed the mass into a mini-muffin pan like this:

For the lime filling:

2 cups of cashew nuts – that have been soaked in water for about 2-4 hrs

6 tablespoons of agave sirup

1/3 cup coconut oil melted

1/2 cup of fresh lime juice from about 15 key limes – if you cannot get key limes use regular limes instead, it works fine.

1/4 cup filtered water

Put all these ingredients into the blender and blend into a smooth cream. Spoon it on top of the crusts and put them in the freezer to cool for at least an hour. I keep them in the freezer and take them out as and when anyone is in need of a treat with tea or a small dessert. Let them thaw for about 5 min. before you bite into them. Serve them just like that – enjoy!

Scrumptious Sinless Cake

Where I live in beautiful British Columbia there is a very famous and very very sinful cake called a “Nanaimo Bar” – it is rich with sugar,  loads of butter, eggs ect – creamy, coconutty, sweet and I love it.  I have created a healthy version of it that is just as creamy and the taste is heavenly. You would never know – it tastes just as sinful as the real Nanaimo bar, but it has no butter, no white sugar, no flour, no cream, no eggs!!

This version is made only with the healthiest ingredients so it is a cake that is actually good for you and it can satisfy the sweetest tooth. The kids love it and it feels great to serve something like this to the kids knowing it is not full of bad things.

Made of 3 layers.

1. layer:  1 cup (2 1/2 dl) of walnuts, 1 cup (2 1/2 dl) of dried coconut flakes, 8 pitted dates, 2 tbs agave sirup, 80g of melted dark good chocolate ( 80%)

Blend it all and press it into a cake tin like this

2.layer: 1 1/2 cup of raw unsalted cashew nuts -( soak them in water for 4 hrs or even better over night in the fridge) 4-5 table spoons of agave syrup, beans from half a vanilla pod. 1/3 cup of coconut oil melted, 1/3 cup of coconut butter. Blend it all together to a smooth cream.

                

Once the coconut/cashew cream has been blended into a smooth cream add it as a 2nd layer to the cake like this

3. layer: 1/2 cup of coconut oil. 100 grams of good dark chocolate, 3 table spoons of agave syrup, beans from half a vanilla pod -melt over low heat in a water bath and mix. Let it cool slightly and pour it over the cashew/ coconut cream. Put it in the deep freeze for a couple of hours before serving. I leave the cake in the freezer and take it out 1/2 -1 hr before serving.