Cakes & pastries

Turmeric Coconut Cake

Name: Turmeric Coconut Cake
Prep time: 35 min
Total time: 35 min
Yield: Gives a cake with 18 cm diameter
Ingredients: 100 g Rapunzel dates without pit, soaked; 60 g Rapunzel californian almonds; 50 g Rapunzel almond butter; 30 g Rapunzel whole grain quinoa popped

Rapunzel Küche

35 Min.

Gives a cake with 18 cm diameter

Vegan

Info

Perptime 35 Min.
Cooltime 30 Min.
Soaktime 60 Min.

Ingredients

Portions

100 g Rapunzel dates without pit, soaked
60 g Californian almonds
50 g Almond butter
30 g Rapunzel whole grain quinoa popped

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Cake ground:
Soak dates for an hour. Combine soaked dates, almonds and almond butter and mix in a food processor. Fold puffed quinoa in. Press the mixture onto bottom of an 18 cm diameter cake tin.

Filling:
Peel sweet potatoes and cook until soft. Puree all ingredients (except cranberries) in a food processor and mix till smooth, fold cranberries under. Transfer the filling on top of the bottom layer and cool for 2 hours.

Icing:
Mix all ingredients for the topping in a small bowl and spread over cake. Cool again for 30 minutes.

USED RAPUNZEL PRODUCTS

Date sweetener HIH

Californian almonds