Here’s a hearty recipe for you. These cakes work equally well as dessert, breakfast, or sometimes even a whole meal. The warm, satisfying flavours keep us feeling cosy throughout the winter, and we continue coming back to these cakes all the way into spring. If you want to add a touch of decadence, top the cakes with a perfectly smooth and indulgent macadamia whipped cream.

Serves
7-8

Preparation

1hr

Skill level

Mid
By
Average: 2.4 (8 votes)
Yum

Ingredients

Multigrain crust


  • 1 cup each sprouted quinoa, buckwheat, and oat flours
  • ⅔ cup maple syrup powder
 (see Note)
  • ½ tsp ground nutmeg

  • ½ cup cocoa butter, gently melted on a double boiler

  • ½ cup date paste
  • 2-3 tbsp vanilla extract

  • 1 tbsp grated fresh ginger root

  • 60 ml (¼ cup) purified water

 

Sweet pear topping


  • 3-4 pears, cored and thinly sliced

  • raw agave syrup or other preferred sweetener, enough to cover the pear slices

  • 1 vanilla bean, seeds scraped

  • 1 tbsp grated fresh ginger root

  • ½ lemon, juiced (to taste)

 

Macadamia whipped cream
 (optional and adapted from The Raw 50)
 

  • 1 cup macadamia nuts, soaked for 8-10 hours and dehydrated at 50ºC for 12 hours

  • ½ cup coconut water from 1 fresh young coconut

  • 5 pitted dates, soaked for 2 hours and drained

  • 1 tbsp coconut butter 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time 10 hours

Dehydrating time 20 hours

Chilling time 1 hour

To make the crust, sift the flours, maple syrup powder, and nutmeg into a large bowl. Add the cocoa butter and mix thoroughly. In a separate bowl, mix together the rest of the ingredients. Add the liquid to the flour mixture and combine well. Place the dough on a Teflex sheet (flexible, non-stick sheet used in dehydrators), cover with baking paper, and using a rolling pin, roll evenly to about 0.5 cm thickness. 

Cut out 10 cm circle-shaped cakes, reform the remaining dough and cut out again until all is used. Dehydrate for 2-3 hours at 50ºC. Flip and continue to dehydrate on the mesh screen only for another 6-8 hours.

To make the topping, combine the agave syrup with the vanilla bean seeds, ginger and lemon juice. Pour over pear slices and let soak for 1 hour. 

When the cakes are ready, spread a raw preserve (like our strawberry preserve) or fruit puree (like this prune-apricot puree) on the cakes. Arrange the pear slices in a spiral on top. Dehydrate for 8 hours or overnight. The cakes hold very well when refrigerated in an airtight container.

If serving the whipped cream, blend all the ingredients in a high-speed blender until smooth. Chill in the refrigerator for at least 1 hour before serving.

 

Note

• Sprouted flours can be found in most health food shops.

• Maple syrup powder can be found in specialty shops, otherwise substitute with coconut sugar.

 

Recipe from Golubka Kitchen by Anya Kassoff, with photographs by Masha Davydova.