ButterFly Pea & Rose Layer Cake
This is a bit of a functional celebration cake. Its creamy and delicious and full of the heart opening and vibrant powers of butterfly pea flower and rose powders in the raspberry cream and all the shroomy goodness of Shroom Squad in the chocolate layer. I cant bear all those recipes that go on for eight paragraphs about what inspired them to make the cake so here it is. Its amended from the marvelous Sweet Gratitude book by Matthew Rodgers
INGREDIENTS
Chocolate Shroom Layer
350g date paste
1/3 cup coconut oil melted
2 tablespoons vanilla
1/2 teaspoon salt
4 cups almond meal
100g cacao powder
1/2 cup oat mylk
2 teaspoons Shroom Squad
Blend together the date paste, coconut oil, vanilla and salt until completely smooth - this can take up to 10 minutes depending on your blender. Once smooth add in the rest of the ingredients and process all together until smooth. Split into two bowls, prepare a 20cm springform cake tin and start on the raspberry layer.
Raspberry & Flowers Layer
1 1/2 cups soaked cashew nuts
2 cups thawed or fresh raspberries
1/3 cup rice bran syrup
1/4 cup oat mylk
2 tablespoons lemon juice
1 teaspoon vanilla
1 1/2 teaspoon Rose Powder
3 teaspoons Butterfly Pea Flower Powder
1 1/2 tablespoons lecithin
1/2 cup coconut oil
OPTIONAL - extra raspberries
Process everything together except for the lecithin and coconut oil. Process until completely smooth and creamy. Add in the lecithin and coconut oil and process again. Split into two bowls.
TO ASSEMBLE
Spread half of the chocolate and shrooms layer into the bottom of a springform cake tin. Top with half of the floral layer and then if you like press some raspberries into the floral layer.
Put into the freezer for an hour to set.
Layer the other shroom and floral layer onto the frozen cake. Top with more raspberries if you like. You can pipe the top floral layer onto the cake if you are fancy and more talented in the kitch than I am.
To serve - Top with some edible flowers and serve!