One of my favorite food blogs (Yes I’m addicted to them) is Green Kitchen Stories, and when I saw this cake on there a while ago I knew I had to make it! I still haven’t (…) but I thought I’d post it on here anyway so you can try it if you want! It looks amazing don’t you think? To see the entire post go here! (and just look at their pictures!!)
Flower Power Cake
It is completely volontary to eat the flowers. We used them mainly because they are pretty.
1 1/2 cups (225 g) almonds,
1/2 cup sunflower seeds
2 tbsp hemp seeds
12 fresh dates (medjool), pitted
2 tbsp virgin coconut oil
1 tsp sea salt
1 ½ cups raw cashews, soaked for at least 2 hours, longer if you have the time
2 organic lemons, juice & zest
1 tsp grounded vanilla powder or 1/2 vanilla pod
1/3 cup (0,8 dl) coconut oil, melted
1/3 cup (0,8 dl) honey or agave nectar
1 tbsp rosehip powder (optional)
2 medium size pomegranate, seeds
1/3 cup (0,8 dl) frozen raspberries
1/2 lime, juice
Organic & edible fresh flowers
Making the crust: Grind nuts and seeds in a blender or a food processor for about a minute. Add dates, coconut oil and sea salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling. Clean blender or food processor well.
Making the filling: Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine. Place soaked cashews, lemon juice and zest, vanilla, coconut oil, honey and rosehip in blender or food processor and blend on high until very smooth (this make take a couple minutes so be patient). Pour the filling over the crust and place in the freezer for 30 minutes or until set. Clean blender or food processor well.
Making the topping: Place pomegranate seeds, raspberries and lime juice in a blender or food processor and blend until smooth. Pour the topping on top of the cashew filling, place the cake back in the freezer for about 30 minutes.
Serving the cake: Remove from freezer 30 minutes before eating. Decorate the cake with fresh organic flowers. Run a smooth, sharp knife under hot water and cut into slices.
Edible flowers: Viola-type flowers, Calendula, Roses, Rosehip, Dandelions, Carnations, Lavender, Cornflowers, Pea flowers, Day Lilies, Chamomile and many more.
I just bought a new phone, and I’ve been looking for the perfect (or close to) case… These are just great for spring/summer! You can find the entire tutorial here!
Aren’t they cute?
This is such a lovely idea! Wheatgrass In Painted Pots from “Oh happy day” I’m definitely doing this, especially since it’s been snowing in Stockholm the past week. If spring won’t come to you, you just have to make you’re own!
Material: Terra cotta pot, soil, wheat grass seeds, acrylic paint, paint pen
Photography by Aubrey Trinnaman for Oh Happy Day
Art Direction by Jordan Ferney
Coordinated by Stacy Wichelhaus
Crafting and styling by Caitlin Barker
Calligraphy by Julie Manwaring at Flourish & Whim
Assisted by Harper Casimiro
Find the entire post here