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Raw Wild Blueberry Cake

07 September

Something new, something blue

I’ve been meaning to make a cake for a while, but something kept pulling me back. There was always a hesitation in the back of my mind. I kept telling myself if I come up with the wrong formulation, this is a cake, a very large piece of dessert that will go to waste. I wasn’t concerned about starting over; I was more concerned about tossing delicious ingredients away. Let’s be honest, I think I was more afraid about failing.

Finally, one day I woke up and decided to take the plunge. Like with everything I do, once I commit, I’m all in. By committing to this cake, with no turning back, I headed to the local market to pick up all my ingredients. Friends, I tell you, I was excited about making my Mango cake. Did I say mango? Yup, you heard me right. That’s what I had planned for an entire week prior. Dreamt of how it will look and how it will taste. Not to mention, all my friends were waiting to taste my delicious mango cake I kept talking about non-stop. What better way to prepare for my challenge than to divulge my plans to friends, no turning back, right?

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I began with the base and the moment I placed it in the freezer to firm and start with the filling, I realized my mangoes were all gone. Right in the middle of making my very first cake, the full bag of frozen organic mangoes completely disappeared. It was 8pm and I was nowhere near a market. What happened to my mangoes? It was the night before, around midnight when my fiancé decided to enjoy a refreshing treat while watching a movie and ate the main ingredient in my cake. To his defence, he didn’t know I had been pondering to make this cake for a week now and mangoes are one of our favourite fruits in the home.

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A feeling of panic washed over me as I realized I had the base in the freezer and the filling ingredients in my food processor. As usual, life has a way of testing you when you least expect it. Now, here I was about to make a decision that will change the course of the texture, taste and appearance of my first cake. Quickly readjusting the recipe, I turned to wild blueberries. Wild Blueberries? Here it goes…. Sometimes the best decisions come from choosing a new path, and this truly was the case for me. It was a blessing that this new raw blueberry cake turned out exceptionally delicious. The cake was not too sweet, super moist and light enough to enjoy after a dinner meal. I am very excited to share this recipe with you. I hope you get to share a bite with your loved ones.

This cake signifies the start of a new beginning. In many ways, I have been hesitating building my website. The perfect way to break away from fears is to jump into something new without fear. Without further ado, here it is, my dearest friends – something new, something blue.

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Wild Blueberry Cake
Serves: 10-12
 
Ingredients
  • Base:
  • 3 cups raw walnuts (soaked for at least 4 hours)
  • 3 tbsp. raw cacao powder
  • 1 cup dried mulberries
  • ½ tbsp. maple syrup
  • 1 tbsp. coconut oil
  • dash of himalayan pink salt (or your preferred choice)

  • Blueberry Filling:
  • 3 cups cashews (soaked for at least 4 hours)
  • 1 cup macadamia nuts (soaked for at least 4 hours)
  • 2 tbsp. sesame tahini
  • 1 tbsp. lemon juice
  • 4 tbsp. raw honey
  • 2 cups fresh blueberries (you could use frozen as well)
  • 3 tbsp. coconut cream
  • ½ tsp. raw vanilla bean powder
  • ½ tsp. nutmeg

  • Coulis:
  • 2 cups blueberries
  • 2 tbsp. lemon juice (from 1 fresh lemon)
  • 5-6 figs

  • Top off:
  • Lots of fresh wild blueberries, figs and basil
Instructions
  1. Melt coconut oil in a small saucepan on low heat.
  2. Place walnuts, mulberries, cacao, maple syrup and melted coconut oil in a food processor and pulse to chop into a fine crust. Once the ingredients are well mixed together, transfer the mixture into a 7” spring form pan and press it down to evenly distribute in the pan. Refrigerate crust and rinse the food processor for next step.
  3. Open coconut can and scoop 3 tbsp. of coconut cream from the top layer. The rest of it can be refrigerated and used later for a smoothie or porridge.
  4. Add cashews, macadamia nuts, honey, blueberries, coconut cream and vanilla in the food processor and blend the filling until ingredients are mixed well together. Pour the filling over the base and smooth it out. Place it in the freezer for 2 hours.
  5. To make the coulis, add blueberries, lemon juice and figs in a blender and blend on high until the mixture is smooth. Remove cake from freezer after 2 hours and pour the coulis on the filling layer.
  6. Top off with lots of fresh wild blueberries, figs and basil leaves.
  7. To slice cake, use a sharp knife to slice and have close by some warm water to rinse knife between slices.

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Did you know that Canada is the world’s largest producer of wild blueberries, also known as lowbush blueberries? Wild blueberries get their vibrant blue purplish colour from anthocyanins, a water-soluble pigment that has mild antibiotic properties. Blueberries contain the highest amount of antioxidants and phytonutrients which helps neutralize free radicals and are known for their incredible health benefits to fight off diseases and infections such as urinary tract infections. Since they are in the same plant family as cranberries, they both contain a natural antibiotic substance that acts as a protective barrier preventing bacteria from entering the bladder and urethra. They also protect and support the immune system, help reduce inflammation in the body, are a great source of dietary fiber, vitamin C and iron. Enjoy them raw when in season as much as you can. Blueberry season starts in early July and runs into late August.

Big hugs and love,
Elli

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Comments

  1. I’m so thrilled to see this recipe up on your gorgeous site. What a feast for the eyes! Some of my harvested summer fruit will go towards yet another interpretation of this cake.

  2. I have just found your blog and can’t wait to try out some of the recipes. Thanks for sharing.

  3. This looks beautiful, thanks for sharing this delicious recipe.

    Simon

  4. looks lovely, cant wait to try this. Thanks for posting

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