Recipe of the Week: Black Forest Cherry Cake

What I didn't tell you last week is that the day I whipped up the Mulberry & Cream Tarts, I was actually on a dessert roll; I also made a raw version of the famous German Black Forest Cherry Cake.

As we were expecting Pontifex from Raw Freedom Community (Mosaica's hubby), I managed to keep the hungry wolves at bay until the arrival of our guest. (No small feat, I tell ya!) They're relocating to our area (yay!) so Pontifex is staying at Ashinah while looking for a new home.

Here's Pontifex in our teeny kitchen...

Anyhoo, the cake was definitely worth the wait! I think I'll just have to make it again when my dear Heathy comes to visit next month. (Yep, you read right... The Raw Divas are getting together again! Woo Hoo!!!)

I made two versions of the cake layer, and I'd be hard pressed to decide which one I prefer. Take your pick!


Black Forest Cherry Cake

This recipe is for a 7" spring form pan

Cake Variation 1
1 cup soft dates, chopped
2 tablespoons lemon juice
1 1/2 tablespoons pure vanilla extract
Pinch sea salt
1/2 cup raw carob and cacao powder (I used 1/4 cup of each)
1 1/2 cup finely ground almonds or loosely packed left-over pulp from making milk (wet pulp is fine)
1 cup finely ground dried coconut
1/2 cup finely ground cashews
2 teaspoons cherry nuts,* ground in coffee grinder or 1 teaspoon almond extract

*obtained by cracking cherry pits

Place dates in food processor and process until a smooth paste forms. You may need to add a little water.

Then add the rest of the ingredients and mix until smooth.

Carmella's Note: If using cherry nuts, grind them along with the dry coconut for easier processing.

Cake Variation 2
4 cups almond flour (I used dehydrated pulp from making almond milk)
1/2 cup figs, soaked for a couple of hours
1/2 cup soft dates, chopped
1/2 cup cacao powder
1/4 cup carob powder
1/4 cup melted coconut oil
1/4 cup almond milk
2 tablespoons agave nectar
1 tablespoon + 1 teaspoon pure vanilla extract
Pinch sea salt
2 teaspoons cherry nuts,* ground or 1 teaspoon almond extract
2 teaspoons dry coconut

*obtained by cracking cherry pits

If using, grind cherry nuts along with dry coconut in coffee grinder.

Place all ingredients in food processor and process until smooth.

Cherry Jam
1 cup cherries, pitted
1/4 cup soft dates

Blend in food processor until smooth.

Cherry Layer
1 cup fresh or frozen cherries, chopped

Whipped Cream
1 cup cashews or a mixture of cashews and macadamia nuts
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 - 1/4 cup honey or agave nectar (depending on how sweet a tooth you have)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch sea salt
1/2 cup coconut oil, melted
1 tablespoon lecithin powder*

*Lecithin acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

Blend all ingredients except coconut oil and lecithin until smooth. Add oil and lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.

Assembly:
Form an even layer on the bottom of the springform pan with half of the cake mixture.

Top with a thin layer of Cherry Jam, followed with a layer a cherry pieces.

Next, top with half of the Whipped Cream. Set in fridge.

When very firm, form another cake layer, followed with more Cherry Jam and cherry pieces.

Again finish off with Whipped Cream and set in fridge.

When firm, gently remove cake from the pan and place on serving plate.

Decorate with cherries and serve.

Carmella's Notes:
~ It is key that you grind your nuts finely in a coffee grinder or a high speed blender before processing them with the other ingredients. This will ensure that your cake layer has a lovely smooth texture.

~ In order to apply the cake layer, the whipped cream needs to be quite firm (set in the fridge or freezer first). If you find that the cream tends to yield while patting down the cake, try forming the cake layer on a different surface (such as the counter or a plate) then transferring it over to the pan.

~ This is a rich cake so you might want to make small pieces.

Enjoy with your eyes closed! (Yep, it's another one of those! lol)