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April 6, 2018
no! It's not an octopus!I am not really sure why my spring cakes often times end up being yellow and purple... maybe I am just very linked to nature and the first colours popping out in the garden?
tonight we will host some fabulous bunch of Berlin bloggers in our small town of Älmhult and I got the honour to serve desert.it's definitely not berry season yet, but I really want to serve something local.so our freezer and some well taken care off greens from last fall served this:
blueberries from the surrounding forrest, yellow gooseberries from grandma's garden, an ancient local kind and a yellow pumpkin.
for a ca. 28 spring form you need:
for the base:
10 pitted fresh dates3 dl sunflower seeds
2 tbsp cacao butter
scraped peel of one lemon2 tsp hemp seeds in shell (adding that extra crunch)
1 tsp vanilla powder
for the filling base:
juice of 1 lemon2 dl pumpkin meat (yes, some local sorts keep through the winter :) )
6 dl cashew crush (soaked in water for at least 30 minutes, then rinsed)2 dl carefully melted virgin coconut oil
for the purple filling:
2 dl blueberries
1 tbsp maple syrup
for the yellow filling:
2 dl freshly squeezed circus juice (lemon, orange or other)
1 tsp turmeric
berries for decoration
in a food processor mix all ingredients for the base until they form a rough dough.line the spring form with parchment paper, fill the bottom with the dough and press it
combine the 1st four ingredients for the filling in a high speed blender or use your immersion blender, blend until somewhat smooth.divide the batter into two even portions.
in your blender mix the first half of the batter with the ingredients for the yellow filling until super smooth. pour onto the cake bottom.
then mix the second half of the batter with the ingredients for the purple filling until super smooth. add then to the cake bottom as well, in a pattern of your choice.
I poured the yellow batter first, added the purple on top of it in the center of the cake and drew swirls with a spoon.
top and decorate with the berries.
let sit in the fridge for some hour or freeze for at least an hour.
take out of the freezer about 20 minutes before serving.
keeps in the freezer for some months, in the fridge for about 3 days.
and on your plate no more then a couple of minutes ;)
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