I often have light bulb moments just by looking around and seeing which cakes are popular at Christmas time. Today I saw a Stollen cake in our local healthfood shop and thought i'd have a go at a raw version using natural pure ingredients. —kirsty wright
For the cake
fine cashew flour sifted
raw ground almonds
raw coconut flour
soaked vine fruits (raisins)
Lemon (Juice and Zest of)
2x 2/3 cups
raw coconut butter melted
agave nectar (light)
cinnamon or mixed spice
ground raw almonds
In This Recipe
First make the raw marzipan. In a bowl add the ingredients and mix it up. Take some aluminium foil and shape the mix into a block then put into the freezer. Start working on the cake.
In a bowl add all the dry ingredients first. To make the cashew flour use the mill option of your high speed blender (Vitamix or Blendec is ideal). Try not to mill for too long as it will turn into cashew butter very quickly. Top tip for milling cashew nuts! Set the blender to high and hold that lid, do short sharp bursts. Once you have sifted two cups keep the remains and set aside for something else.
Add the wet ingredients and mix it well with your hands lifting it as if making pastry, it should resemble a crumbly mixture.
Take a generous sheet of aluminium foil to start shaping your Stollen. Add some of the mix and then add take a slice of marzipan and layer it on top. Add more of the crumbly mix and get creative. Take your time and relax then you will have a beautiful shape!
You can also roll the aluminium and wrap up the cake and shape it like that by smoothing it out (see photo). Once it is in the correct shape transfer to the freezer to set. You can freeze and defrost before serving.
Dust with finely milled xylitol or agave sugar. If you don't have any of the sugar topping just sprinkle with a little caster sugar - it's the holidays so we can let our hair down a bit ;).