Background Color
Add to favorites
They say that we eat with our eyes first and after this culinary work of art, I was plum stuffed. :) But seriously, how the food looks is one of the first sensory criteria that we use to make decisions about the foods we eat. Eating, in general, is a multi-sensory experience.
Our eyes take charge of the whole process from the get-go. More often than not, we listen to our eyes rather than our logic when it comes to making food choices. Logic tells us we ought to eat something healthier or to put the fork down after so many bites, but the eyes, oooh those darn eyes, they send signals to our mouth which host a colony of favor receptors, which are primed to transmit information to the brain. The mouth begins to water; the eyes glaze over, the emotional feeling of self-gratification takes hold… And if we are not careful, more times than often, we can lose that control.
Logic tells us we ought to eat something healthier or to put the fork down after so many bites, but the eyes, oooh those darn eyes, they send signals to our mouth which host a colony of favor receptors, which are primed to transmit information to the brain. The mouth begins to water; the eyes glaze over, the emotional feeling of self-gratification takes hold… And if we are not careful, more times than often, we can lose that control.
The mouth begins to water; the eyes glaze over, the emotional feeling of self-gratification takes hold… And if we are not careful, more times than often, we can lose that control.
We can combat this though. Keep the fridge and pantry stocked with whole foods, healthy foods… surround yourself with nutrient-dense, delicious and beautiful foods so the temptation of the not-so-desirables, can’t creep in.
My hope with this cake was to lasso in the ole’ taste buds by creating a visually delightful dessert. I wanted to win over the “eyes” of our guests and loved ones. I wanted them to approach this cake and think, “Oh my gosh, this is a beautiful cake!” (eyes start sending those signals) I wanted them to enjoy a slice of the cake and think, “OMGosh, this tastes amazing!” (the mouth becomes a firework display of signals to the brain) and I wanted them to say, “You’re kidding me! This is good for me?!” I wanted the belly to be thanking them profusely for sending down such amazing nutrients.
You spend a lot of time learning about whole foods and their health benefits. You shop for the perfect ingredients. You spend valuable time prepping for your creation. You read and reread the instructions to the recipe 3x over to make sure you follow it to a “T”…. you are almost there…. don’t drop the ball now! Let your creative side take control and create your own work of art. Remember though; there is beauty in simplicity too! Let your love for those that you will be sharing this with, sense your love for them, through the love and beauty that you put into your creations.
Ingredients:yields 1 springform pan
Cake:
Apricot compote:
Frosting:
Decorations:
Cake:
Apricot compote:
Assembly:
The half which is going to be for the bottom, I just left well enough alone.
Spread half of the apricot compote in between the cake layers.
Frost the outside of the cake. Don’t worry about it being perfect, if you
decide to decorate it like I did; the frosting will cover it up.
Press chopped almonds on the sides of the cake.
Spread the remaining compote on top of the cake.
Decorate with fruit leather flowers or any decoration of your choice.
This really looks yummy!! I’m anxious to try it…. thank you so much! hugs, jan
You’re are welcome Jan…I do hope you give the recipe a try, and please keep me posted if you do. :) Many blessings, amie sue (hugs)
Happy Sunday! What a beautiful and inspiring cake. I’m new to your blog, suggested by one of our board members who thought your blog was a good starting point for me as a new raw eater. Your pictures, genius recipes and mixtures are amazing. Thanks for your emails they’re wonderful. Thank you!!
Thank you so much Diva and welcome. So glad that you came to check out my site. I hope that you find some inspiration throughout it and by all means, please leave comments or ask questions if you need help with anything. I will always do my best to help. Have a blessed week! amie sue
Dear Amie Sue,
Your emails are always a delight! This cake looks perfect for an upcoming birthday. I’m wondering though if you have some ideas for substitutes. Buckwheat and almonds are both inflammatory foods for me. I’m thinking of cashews, hazelnuts, walnuts and brazil nuts, but no grains. Any suggestions?
Thanking you in advance,
Naomi
Hello Naomi,
Sure you could use any other nut flour instead. Just be aware that it will change the flavor some and texture. It is hard to many nuts to such a fine flour as the ones that I used. But it will still be good. Have a great afternoon! amie sue
Absolutely beautiful.
Thank you Elaine :) Have a wonderful week. amie sue
Hi, Amie Sue! Was looking at the different types of almond flour….Did you use the dried, that you made yourself with the wet pulp, (dehydrated it then whizzed it in blender) or another kind? Thank you, Kate
Good evening Kate,
Yes, I used my almond flour made from the pulp. It gets nice and fine in texture that way. A person use almond flour made from the whole almond, the texture will just be a bit grainer. Have a great week kate! amie sue
Thank you for sharing this magnificent master piece of culinary excellence.Your inspiring recipes truly transport me to another realm. Your “flowers” are breathtakingly beautiful. I so enjoy your blog and seeing all you create. Thank you.
Thank you Kathy :) That means a lot. I hope that you are having a splendid day. BLessings and keep in touch, amie sue
Amie Sue,
You make it IMPOSSIBLE to fast- LOL!!! This looks beautiful, I can’t wait…..literally…. to make it!!! I’m breaking my fast…….. (alright I was going off of it today anyway)…..so glad!!! :] This looks so yummy!!!!! :] Lyn
Oh dear! Don’t you use me as an excuse missy! hehe Need to put on your fasting blinders. :P Have a happy day my friend, hugs. amie sue