Blue Is the Theme Of The Day
As mentioned in my last post, I've got a cake recipe for you. While ice cream naturally goes with birthday cake, I didn't get around to making any for the actual event. I did, however, make some wild blueberry ice cream a few days ago since we have so many freshly picked berries.
Vanilla Cake with Mulberry Maca Filling & Wild Blueberry Frosting
You can make 1 round cake and alternate between cake and filling.... or as I did, 2 cakes - larger one on the bottom and smaller on top for the 2 tiered effect.
Next time I'd like to fold blueberries into the filling for a nice touch. Maybe you'd like to give it a try...
4 cups almond flour
1 1/2 cups pitted, packed dates
Seeds of 1 vanilla bean
1/4 cup e. v. coconut oil
In a food processor, grind the dates. Add the remaining ingredients and process into a smooth dough.
Mulberry Maca Filling
2/3 cup cashews
1/2 cup dried mulberries, soaked in 1/2 cup water for a few hours
1/2 cup goji berries, soaked in a bit of water for 20 minutes
2 tablespoons maca powder
1 tablespoon lucuma powder
1/2 teaspoons pure vanilla extract
Blend all ingredients until smooth, including the mulberry soak water.
2 cups blueberries
1 cup cashews
1/3 cup coconut oil
1/4 cup melted cacao butter
1/4 cup agave
1/2 teaspoon pure vanilla extract
Blend ingredients until creamy and smooth. Briefly chill in the fridge to allow for easier piping. Be careful not to chill for too long, or it will firm so much that it's hard to pipe/spread!
Spread 1/4 of the cake evenly into an 8" spring form pan.
Evenly spread 1/3 of the goji filling on top. Chill in the freezer for a short while to firm, making it easier to spread the next layer of cake on top.
Spread another 1/4 of the cake over the filling.
Chill the cake in the freezer for a few hours to allow it to firm.
Once chilled, spread the top and sides of the cake evenly with blueberry frosting.
Follow the same directions for the second, smaller cake.
Pipe frosting around the edges and decorate the cake however you like! Enjoy with friends! 🙂
Oh, and I want to mention that my mom thinks this cake looks like an old fashioned ladies hat... what do you think? That wasn't exactly the look I was going for, but it seemed this cake creation had a mind of its own!
Now into frosty creamy land... yum yum! This is a reeeally
simple recipe. It doesn't require making any nut milk, or melting coconut oil, or any of that stuff! 🙂 Me likey!
Wild Blueberry Ice Cream
2 cups cashews
1 1/2 cups blueberries
1 1/2 cups water
1/2 cup agave
Seeds of 1/2 vanilla bean
2 teaspoons lemon juice
Blend all ingredients until completely smooth. Chill for a few hours. Process in an ice cream maker according to manufacturer's instructions OR freeze in ice cube trays.
This ice cream reminded me of one of my all time faves, Blueberry Cardamom Ice Cream... and another refreshing one you might remember from this summer was the Lemon Balm Berry Ice Cream.