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Raw Hummingbird Cake


    This rich cake isn’t low calorie, but it is a divine holiday treat. It’s thin (it definitely won’t fill a cake tin), so it’s best to serve it to guests already sliced and placed on plates or doilies on platters.


    For the cake
    1 cup (250 mL) raw cashews
    1 cup (250 mL) raw almonds
    3/4 cup (180 mL) apricot purée (see below*)
    1/2 cup (125 mL) pineapple, chopped
    1/2 cup (125 mL) raw pecans, chopped
    2 tsp (10 mL) cinnamon

    For the topping
    1/3 cup (80 mL) coconut butter
    1/3 cup (80 mL) cashew butter
    1/3 cup (80 mL) honey or maple syrup
    Sliced bananas
    Cinnamon for garnishing

    In coffee grinder, grind cashews and almonds into smooth paste or flour. Transfer to mixing bowl and incorporate apricot purée, pineapple, pecans, and cinnamon using your hands. Firmly press into oiled cake tin and refrigerate overnight. Remove from tin.

    To make frosting, blend coconut butter, cashew butter, and honey/maple syrup using hand-held blender. Frost cake, top with sliced bananas, sprinkle with cinnamon, slice, and serve.

    Serves 16.  

    * To make, purée dried apricots softened in water (room temperature overnight or in boiling water for about 10 minutes) using a hand-held blender

    Each serving contains:
    198 calories; 5 g protein; 15 g total fat (4 g sat. fat, 0 g trans fat); 15 g carbohydrates; 2 g fibre; 5 mg sodium

    Source: "Delicious holiday treats", alive #350, December 2011


    Raw Hummingbird Cake




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