(Raw) Blueberry and Fig Torte

We’re apparently getting slammed by a heat wave. The temperatures are climbing into the 90’s during the day and we’re being warned about excessive heat and the need to take precautions everywhere we turn. It amuses me the same way as when we’re blessed with a random sprinkling of snow in December and the moment it happens they close schools and life in general comes to a halting stop until the last trace of the white intruder disappears from the roads. The high temperature of 92/34 is hardly a looming catastrophe and I don’t think we should treat is as something that it isn’t. C’mon, folks, slather on some sunscreen and be grateful for an extra dose of vitamin D – we have to gulp down pills for it the rest of the year around here!

Personally, I’m soaking up every bit of sunshine I can get these last couple of days. My middle name must be Lizard… I feel like I’m finally not shivering and my hands and feet are not deathly cold as they usually are. Plus I get to air out all my sundresses and play with sunhats which have become my latest obsession. (I know not everybody must be a hat person, but if you simply haven’t had a chance to play with hats yet, you should absolutely give them a try: I’m convinced a hat can take just about any outfit from ordinary to something special and fun!)

But let’s put our chef’s hat on for now, shall we? It is hot out there, yes, but that doesn’t mean we have to forego desert, nor that we should! Many people seek refuge in ice cream on summer days, but I have to confess I’m one of those weirdos that dislike ice cream (too cold!). Maybe I’m the only one in the whole wide world, but on the slim chance you’re with me, I have a desert for you – and one you won’t have turn your oven on for, no less!

I love berries – strawberries, raspberries, gooseberries – anything ending with an -erry pretty much. This weekend’s treat showcases blueberries – plump, juicy, and sweet little gems that prove that the best things come in small packages (as someone who’s barely 5’3” on a good day, I’m absolutely positive about that). Blueberries are nutritional powerhouses – they aid digestion, lower heart disease risk, improve vision, act as natural anti-depressants, they even have the ability to reduce belly fat. The last bit won’t apply if you mix them with a cup of coconut cream as we’ll do here I guess, but when you’ll taste the wonderfully rich and creamy filling, you won’t care about that – at least until you devour every last bite on your plate 😉 But blueberries are just the beginning; for this desert they joined their forces with another awesome member of the purple fruit family: figs. Although I haven’t met fruit I wouldn’t like yet, figs are definitely up there on my list of great summery treats. I think they’re one of God’s best creations – fig leaves can even double up as underwear as referenced by the Bible, which might come in handy on days when we’re drowning in dirty laundry…, and the fruit is simply to die for. If figs aren’t plump, juicy, and sweet, I don’t know what is!

As I said, don’t bother turning on your oven, and don’t plan on spending hours in the kitchen, either: If you remember to soak your dates and cashews a couple hours in advance, this torte comes together in a snap. It’s best to make it a day before you want to serve it, but after it’s assembled, you can just stick it into the freezer and forget about it. Take it out ten minutes before serving, top it with handful of blueberries, some fresh figs and dry coconut shavings – and voilà! Rich and creamy purple haze for a hot summer day!

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(Raw) Blueberry and Fig Torte

(recipe adapted from www.coconutmagic.com)

 Crust:
  • ½ cup shelled raw pistachios
  • ¼ cup raw hazelnuts
  • 5 – 6 dates, soaked in hot water for at least 15 minutes
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch salt
Filling:
  • ¾ cup raw cashews, soaked for 2 hours in water or coconut milk
  • ¾ cup canned coconut cream (not milk)
  • 3 tablespoons coconut nectar (I subbed maple syrup)
  • 2 tablespoons coconut oil
  • 1 tablespoon chia seeds
  • ½ teaspoon vanilla
  • pinch salt
  • 1/3 cup fresh or frozen blueberries
  • 2 fresh purple figs
  • pinch of purple coloring, such as TruColor Natural Food Color Powder (optional)

+ fresh berries, figs, and dried coconut shavings for decoration

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Method:
  1. For the base, line a 7-inch (18 cm) springform pan with parchment; lightly grease the sides if you wish.
  2. Process all the crust ingredients listed in the food processor until they form a sticky paste. Press the dough into the bottom of the pan. Refrigerate or freeze while you make the filling.
  3. For the filling, blend all of the ingredients except food coloring in a high power blender until smooth. Transfer the filling into a bowl and gradually add the food coloring if you wish (The color of the filling will depend on the blueberries used; the smaller/darker ones will usually give you darker and more pronounced shade of purple. My filling looked kind of grayish, so I ended up using a bit of coloring, even though I usually try to avoid it in my baking.) Pour the filling onto the prepared crust, smooth out the top, and place the torte in the freezer for at least 5 hours (overnight is better).
  4. To serve, remove the torte from the springform pan onto a serving plate about 10 minutes before serving, and decorate with fresh berries and figs and dried coconut flakes.
  5. Dig in 🙂 Store the leftover slices in the freezer.
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Chocolate Hazelnut Mousse Cake

“Oh, did you know moose are some of the animals most likely to escape from cages or zoos? Their snouts are incredibly flexible and capable – almost as good instruments as an elephant’s trunk, perfectly capable of manipulating doorknobs!” informed me my son, lured into the kitchen by the smell of toasted hazelnuts, when I told him what I was making. I have no clue how he jumped so quickly from the idea of airy sweet pudding to the largest member of the deer family, but now that I know, I’m sure I’ll be peeking over my shoulder fully expecting some runaway moose skewer me onto its antlers whenever I’ll find myself in a zoo. Because I can’t seem to remember that I need to buy toilet paper at the store, nor that I shouldn’t still be stuffing my face after 6 p.m., but a piece of useless information such as this will undoubtedly stick with me forever.

And do you know what else is as good an escapist as moose? Mousse! I can’t keep it in the house. It just seems to disappear, usually in conjunction with two slightly guilty (but satisfied) teenagers. It catches a lift on spoons, cowers in bowls, or sneaks into cakes in lieu of a filling, gradually leaving nothing but a contented silence behind. This, of course is at least partially my fault – while the light whipped crème is a delight all in itself, I cannot resist taking it one step further and merging it with layers of moist rum-scented chocolate cake into something entirely new and delicious. Throw in some toasted hazelnuts, and mousse finds a new contender for kitchen escape artistry!

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Chocolate Hazelnut Mousse Cake

(adapted from Nick Malgieri’s: Chocolate)

Cake:
  • 4 eggs, room temperature, separated
  • ¾ cup sugar, divided
  • pinch salt
  • ¼ teaspoon cream of tartar
  • 1 cup ground hazelnuts
  • ½ cup cake flour (I used Bob’s Red Mill 1 for 1 all-purpose gluten-free flour mix)
  • 3 tablespoons dark cocoa powder
  • 1 teaspoon baking powder
Rum syrup:
  • 1/3 cup each sugar, water, and rum
Chocolate Hazelnut Mousse:
  • 16 oz. (454 g) good quality bittersweet chocolate, chopped
  • 1 ¼ cup (310 ml) heavy cream
  • 1 stick (8 tablespoons, 4 oz., 114 g) unsalted butter, softened
  • 3 tablespoons rum
  • 4 egg whites, room temperature
  • 2/3 cup sugar
  • 1 cup hazelnuts, toasted, skinned, and roughly chopped (see Note)

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Method:
  1. To make the cake, butter a 10 inch (25 cm) springform pan and line the bottom with parchment paper. Preheat the oven to 350 °F (175 °C).
  2. Beat the egg yolks with half of the sugar until thick and light yellow in color. In a separate bowl, whip the egg whites with salt and cream of tartar until opaque, then gradually add in the remaining sugar and continue whipping until stiff peaks form. Fold yolks into whites, and then add in the ground nuts. Combine flour, cocoa, and baking powder, sift the mixture over the batter, and fold it in. Pour batter into the springform pan, and bake for about 30 minutes, until the cake springs back, and the cake tester comes out clean. Unmold and let cool.
  3. For the rum syrup, boil water with sugar. Cool and pour in the rum. Set aside.
  4. For the mousse filling, place the chocolate into a glass bowl. Bring the cream to a boil, and pour it over the chocolate. Whisk until smooth. Let the chocolate mixture cool to room temp. Beat the softened butter until fluffy, then add in the cooled chocolate and rum. Heat egg whites and sugar, whisking constantly, until the sugar dissolves and the mixture is hot, and then whip the egg whites using an electric mixer until cooled. Fold the egg whites into the chocolate, and add in the chopped hazelnuts.
  5. To assemble, slice cake into three layers. Place one layer back into the washed springform pan and moisten it with the syrup. Spread with 1/3 of the mousse. Continue layering moistened cake layers and filling, ending with the mousse. Place the cake into the fridge to set the mousse.
  6. Unmold the cake onto a serving plate, decorate with hazelnuts and/or shaved chocolate, and serve.
Note:

Best way to skin the hazelnuts is to cook them in some water with baking soda for couple of minutes, until the water turns black from the skins. The skins should then slip off easily (much easier method than rubbing the toasted hazelnuts in a dish towel!)

I made the cake in an 8-inch (20 cm) springform pan, and sliced it just in two layers. I had quite a lot of filling leftover, but I wanted the cake to be higher, and it worked quite well this way.

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