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I know what you are going to say when you read through the ingredient list… “For the love of almond pulp! What is it with that woman?!” :) It’s true, I do love using almond pulp… it plays so nicely with other ingredients and has a wonderful texture that I haven’t found with other raw foods.
For this cake, and for the taste and texture that I have created, there isn’t one thing that I would change, nor do I have any recommendations for substitutions. I could say to try ground almonds or other flours such as buckwheat or oats… but frankly it would be a whole new cake. Not that there is anything wrong with that, it just hasn’t been tested.
This heavenly dessert melts in your mouth with its smooth texture from the almond pulp. The pockets of plump raisins and fresh, diced apple nuggets that have been marinated in caramel sauce are enough to make a grown woman swoon. Speaking of the caramel sauce… within this recipe it calls for 2 Tbsp of raw caramel sauce. I provided a link that will take you that recipe. As you will notice, it makes 1 1/2 cups worth. Go ahead and make the whole thing you won’t be sorry. Drizzle some of it over the cake or save it for later to dip apple slices into. It is just divine!
Working with almond pulp takes a little trial and error. That is because is because it is volatile based on how you make your nut milk. Some days you might have greater hand strength and you are able to squeeze just about every drop of liquid from the pulp. Other days, you might not work as hard and you end up with a moister pulp. Nothing is wrong with either way… it just means that you need to learn how to use it in a recipe.
For instance when making this cake. If you batter appears too dry, you might need to add a tablespoon or two of water. If it is perhaps too wet, you will need to add a little more flour. This isn’t complicated, it is just something to be aware of. When working with fresh ingredients we have to be willing to adapt… each and every recipe tends to turn a little bit different from the last. I hope that you enjoy this cake as much as we did. Many blessings from my kitchen to yours. amie sue
Cake batter: yields 8 cups cake batter
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
Prepare the Springform pan by covering the base with plastic wrap. Divide
the cake batter into two equal portions.
Press the batter firmly and evenly in the pans.
Remove the outer ring.
Carefully flip upside down onto the mesh sheet that comes with the dehydrator.
Remove the Springform pan base.
Remove the plastic wrap… now you can see how helpful the plastic wrap is.
Slide in the dehydrator at 145 degrees (F) for one hour.
Spread a layer of frosting in between cakes.
Then gently coat the outer sides and top with a thin layer of frosting.
Create the pedal effect as shown below.
Decorate the top with the apple roses and mint leaves.