Raspberry Walnut Torte Dessert Recipe

Credit for this delicous recipe goes to Diana Keuilian.

Prep time: 35 mins
Cook time: 25 mins

Servings: 12
INGREDIENTS:

For the Cake:

• 1½ cups coconut cream
• 3 eggs
• 1½ cups coconut palm sugar
• 1 Tablespoon vanilla extract
• 1¾ cup blanched almond flour
• 1 cup ground walnuts, toasted
• 2 teaspoons baking powder
• ½ teaspoon sea salt

For the White Cream Frosting:

• 2 cups raw cashews, soaked
• 1½ cups coconut cream
• ½ cup raw honey
• ⅛ teaspoon sea salt
• ¼ cup coconut oil
• ½ teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 jar (12 oz) fruit-only raspberry preserves

DIRECTIONS:

For the Cake:

1. Preheat the oven to 350 degrees F.
2. Grease two 9-inch cake pans with coconut oil and line the bottoms of the pans with parchment paper.
3. In a small bowl, beat the coconut cream until peaks form. Set aside.
4. In a large bowl, beat the eggs, coconut sugar and vanilla until thick.
5. Combine the almond flour, walnuts, baking powder and salt; fold into the egg mixture alternately with the whipped coconut cream.
6. Divide the batter between the two prepared baking pans and bake for 25 minutes, until baked through. Give the pans a shake to see if the batter has set – if the middle of the cake wiggles then give it another few minutes of baking time. Cool completely before removing from the pans.

For the White Cream Frosting:

1. Soak the cashews in hot water for 10 minutes. Drain off the water and place in a food processor.
2. Add the coconut cream, honey, salt, coconut oil, lemon juice and vanilla extract to the food processor and blend until creamy. This make take up to 5 minutes, so be patient and continue to blend, stopping occasionally to wipe down the sides, until the frosting is creamy.
3. Taste and add salt or additional honey as needed.
4. Place the frosting in the fridge for 10 minutes before using.
5. Place one of the cake rounds on a cake plate and cover the top with half of the raspberry preserves.
6. On top of the raspberry layer spread a layer of frosting.
7. Top with the remaining cake round.
8. Frost the sides of the cake with a flat knife, then cover the top of the cake with the remaining raspberry preserves.
9. Fill a piping bag with the remaining frosting and pipe a lattice design on top of the cake, in addition to stars around the top and bottom edges of the cake.
10. Place in the fridge to chill before serving.

For more delicious recipes see my Recipe Page.

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Brien

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