Nutrient Hunter’s Cake
At the end of last year, the world’s first Food Pharmacy baby was born. Two of our very own colleagues welcomed into the world a daughter. Though her taste adventure beyond mother’s milk has only just begun she’s likely bound to be a curious and happy little nutrient hunter.
Since her parents are well aware of the connection between a nutritious diet and good health, her diet consist of an array of superfoods for her gut flora. It wasn’t exactly the same story when we became new parents. The concept of avoiding sweetened and overly processed food instead of steaming vegetables, making homemade porridges and mashing up avocados felt unnecessary. And we didn’t realize that the immune system is calibrated during the first year and that the intestinal flora is particularly sensitive at that time.
In our past life, we believed, along with so many others, that there was a contradiction between good and healthy. Clearly, we’ve shifted that belief and we love helping others on this quest. Nutrient hunters don’t have to choose between delicious or nutritious. We can serve treats on friday family movie nights, and baked goods on father’s day, even scrumptiously fun cakes on children’s birthdays, all without having to compromise one thing over the other. We promise!
Speaking of scrumptious cakes. Should you have a festivity in your near future, we highly recommend this classic “princess cake”. It’s a classic Swedish cake with a nutrient hunter twist, yet another great recipe to add to your arsenal of delicious and nutritious.
Nutrient hunter’s princess cake
1 ¾ cup almond flour
¾ cup + 2 tbsp coconut flour
⅛ tsp cardamom
1 ½ tbsp coconut oil
1 tbsp water
Directions: Combine all of the ingredients in a food processor into a dough. Split into three equal sized balls and roll out into the three layers of cake you will need.
¾ cup of natural cashew nuts
¾ cup water
1/2 teaspoon vanilla
Mix in a food processor until it becomes a smooth sweet custard
1 can of coconut cream
1/2 teaspoon vanilla
Whip the coconut cream and vanilla until fluffy, be careful not to over whip
2 cups strawberries, frozen and thawed
2 tablespoons chia seeds
Combine and allow to rest until thickened, add a bit of honey of the strawberries were too tart
1 ¼ cup almond flour
2 tbsp honey
2 tablespoons spinach
Pulse ingredients together until you have a smooth mass. Roll out into a thin layer to create the cover for the cake.
After mixing all of the cake components separately, begin assembly. The trick for a dome shaped cake is to build it up in an upside down bowl, layer by layer. You can make one large cake or mini cake with this technique.
Line the bowl with a parchment paper and dress the inside of the bowl with the marzipan cover. Continue by adding in the coconut cream, cake, vanilla custard, cake again, jam and finally a third layer of cake. Set the bowl in the freezer and let the cake set a bit. Carefully flip the princess cake out onto a serving plate just before serving and decorate how ever your heart desires.