"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

4C cake ( chocolate, coconut, cashew, cauliflower) Recipe

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This recipe for 4C cake ( chocolate, coconut, cashew, cauliflower), by , is from GIFTS FROM THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Robyn Dickinson

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup almond flour
1/4 cup cocoa
1 tbsp maple syrup
1/4 cup melted coconut oil

1 package Cauliflower rice
2 cups (500ml) raw cashews (soaked in water overnight)
3/4 cup melted coconut oil
1 cup (250 ml) coconut milk
3/4 cup (175ml)maple syrup
1 tbsp (15 ml) vanilla extract
1 tbsp (15 ml) lemon juice
6 large eggs
1/4 cup (60ml) tapioca flour

Directions:
Directions:
Evening:
Heat cauliflower rice in microwave for 3 minutes. Place cheesecloth in sifter over a bowl. Place cooked cauliflower rice in the cheesecloth. When it is cool enough to handle, wrap it up in the cloth snd wring out as much liquid as possible.place in refrigerator overnight.
Soak cashews overnight.

Line bottom of a 9 inch (33cm) springform pan with a round of parchment paper.Set aside.

Next day:
Make crust by combining first four ingredients. Transfer to prepared pan and firmly press into the bottom of the pan spreading evenly. Refrigerate while making filling.
Rinse cashews and drain.
Place drained cauliflower and cashews in a food processor ( or high power blender). Blend . Add coconut milk.Process scraping down sides of container as needed. Until very smooth and creamy. Add oil, maple syrup and spices.
Add eggs 1 at a time processing for about 10 seconds between each addition. Add tapioca flour and orocess for a final 30 seconds. Pour mixture into reserved crust.
Bring a kettle of water to boil. Place siringform pan in a 10 inch , high sided cake pan before lowering it into a large roasting pan.place roasting Ian in oven before carefully filling roasting pan with boiling water until it reaches about half way up the side of the pan. Bake for 15 minutes before lowering oven temperature to 250F and continue to bake for another90 minutes. Turn oven off, prop oven door open and let cake sit undisturbed for 1 hour.Remove from oven and set a wire rack to cool completely. Run a thin paring knife around edge of cake to loosen from pan. Remove side of pan. Refrigerate uncovered until chilled through, at least 4 hours and up to 24 hours.
Can serve as is.. or with fruit... or with
Chocolate gaunache

 

 

 

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