Strawberry Cake In Review and Other Goodies
I still haven't caught up on posting the rest of my holiday food adventures! Now that the cleanse is finished, it's time to return to the kitchie, and share the old items before the new ones are ready.
Before Christmas I made these blueberry cakes (in small spring form pans) much like the one I made for the dinner party. A macadamia coconut crust, wild blueberry filling, and coconut whipped cream, with blueberries on top.
In this one I swirled a jam of blueberries/irish moss/lemon juice/agave into the top.
I made my strawberry lime mousse cake. It's my favourite cake of all time, and something I make pretty often. I have fun finding new ways to dress it up. Here, the filling sits on a macadamia/agave crust and is topped with Sweet Gratitude's coconut meringue - try Carmi's whipped cream:
1 cup cashews
1 cup + 2 tbs coconut milk*
1/4 cup agave
1 tbs lemon juice
1 tbs vanilla extract
Pinch sea salt
1/2 cup coconut oil, melted
1 tbs lecithin
*Blend the water/pulp of 1 young coconut or 1:3 parts dry coconut:water.
Blend all but the oil and lecithin until smooth and creamy. Now add those 2 ingredients and blend to incorporate. Chill in the fridge to set.
It needed some glam so I did a blackberry/strawberry sauce.
I thought it would be fun to do a little review of the various versions I've made since creating the recipe 3 years ago.
Last Easter I turned it into a strawberry lemon cake with fresh orange and strawberry sauce...
In the summer I made mini cakes along with various other flavors, for a wedding...
Served on a bed of sauce, at Carmi's, with a layer of nut crunch in the middle...
As a simple parfait, layered with date/nut crumble and smashed berries...
Served heaped with strawberries and vanilla ice cream at Carmi's...
Little cakes Glammed up for a dinner party...
Moving into the lemony side of things, I've been eyeing the Lemon Meringue Pie in Sweet Gratitude for a while. I've never liked the cooked kind, in fact I think I've only eaten it once in my life (a long time ago, and I'm willing to bet I only took a few bites)... however I was intrigued at the possibility of a raw version.
The lemon curd-ish filling is achieved by using a base of irish moss and lemon juice, along with water and agave. The meringue topping is much like their whipped cream, with the addition of irish moss ("raw vegan gelatin").
It turned out perfectly - I will definitely be making this again, and I urge you to give it a shot if you have the book. It's great if you like lemon and want a dessert on the lighter side.
That's all the treats for now! Happy Dessert Making 🙂