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Pumpkin Cake

A sweet temptation with raw pumpkin queen.

  • for the crust:
  • 200 g raw almonds
  • 100 g raw hazelnuts
  • 1 tsp cocoa butter
  • 2-3 tablespoons coconut oil
  • 2 tablespoons molasses from sugar beet
  • middle layer:
  • 100 g dried figs
  • 100 g dried stoned dates
  • 50 g dried cranberries
  • overlay:
  • 200 grams of pumpkin pulp
  • 2-3 tablespoons cocoa powder
  • 2-3 tablespoons coconut
  • 1 tsp vanilla

Soak nuts overnight advance. Then wash and grind products crust a blender for 3-4 minutes. Form a thick layer on the bottom of a round pan and smooth with a spoon.

Top sprinkle dried fruit and smooth with a spoon.

For hot cream you can use the inside of the pumpkin pulp or left if you've done fresh juice. Grind the pulp in a blender with cocoa, vanilla and coconut. Pour the mixture into the top tray.

Let the resulting cake for at least 2-3 hours in the refrigerator to firm up the layers. You can garnish with molasses from sugar beets, dried cranberries and raw cocoa beans.

Enjoy your meal!

More posts:

Fresh asparagus pesto in sunflower
Pasta with chickpeas and spicy sauce
Truffles and Raphael
Tempe with tomatoes
Zucchini with Quinoa
Stuffed radicchio
Exotic Salad

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