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Coconut Blossom Sponge with Maple Cashew Cream

Coconut Blossom Sponge with Maple Cashew Cream
Bonraw
Writer and expert2 years ago
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Happy B-Corp Month! To celebrate we bring you a sweet and earthy sponge cake, with decoration inspired by the natural world. Bursting with spring-time colour, filled with fresh ingredients, and adorned with edible florals.

 

A planet-friendly cake worthy of B-Corp certification.

Ingredients

  • 375 g of plain flour
  • 300 g of Bonraw Organic Coconut Blossom Sugar
  • 2 tsp of baking soda
  • a pinch of salt
  • 473 g of sparkling water
  • 158 g of cold-pressed canola oil
  • 1 tbsp of white vinegar
  • 1 tbsp of vanilla extract
  • 250 g of cashews
  • 55 g of spinach leaves
  • Fresh lemeon Juice (1)
  • 70 g of Bonraw Fine Organic Maple Sugar
  • 1 passion fruit
  • 1 1/2 tsp of vanilla extract
  • a pinch of salt
  • 2 cubes of frozen mint / 8 leaves of fresh mint with 2 tsp of cold water
  • 100 g of spinach leaves
  • 50 g of coconut shreds
  • 1 tbsp of Silver Birch Icing
  • Edible flowers (Optional)

Instructions

1.

To begin, prepare two round cake pans by spraying them with coconut oil. Place a cut-out circle of parchment paper at the bottom of the pan. (You can do this by tracing the shape of your pan with a pencil on the parchment paper before cutting it out).

2.

Pour 375 g of plain four, 300 g of Organic Coconut Blossom Sugar, 2 tsp of baking powder, and a pinch of salt into a large mixing bowl. Combine them lightly with a whisk.

3.

Add 158g of cold-pressed canola oil, 1 tbsp of vanilla extract , and half of the sparkling water to dry ingredients , Stir with a whisk until you have a smooth thick batter.

4.

Pour in the remaining sparkling water and 1 tbsp of white vinegar. Stir the mixture again to maintain a smooth batter.

5.

Preheat the oven to (fan) 19˚C.

6.

Pour the batter into the prepared cake pans and let them rest until the oven is ready

7.

Place your cakes in the oven and turn down the temperature to (fan)175˚C. Bake for 35 minutes, or until the top centre appears dry and springs back up when touched.

8.

Once baking is complete, let the cakes cool for 30 minutes in their pan . Then allow the to cool completely in the fridge before frosting.

9.

Place 250 g of cashews in a bowl. Pour enough water into the bowl so that they are all fully submerged. Let them soak overnight.

10.

After adequate soaking time, drain and thoroughly rinse the cashews.

11.

Add your soaked cashew, 55 g of spinach leaves, fresh lemon juice (from one lemon), 70 g of Fine Organic Maple Sugar, 1 passion fruit, 1 ½ tsp of vanilla extract, a pinch of salt, and 2 cubes of frozen mint to a blender.  Blend all the ingredients until the mixture is creamy and smooth.

12.

Using your blended mixture, you can now frost your cake. Sandwich a layer of frosting between your two sponges, and spread some on the top of your cake

13.

Bring a saucepan filled with water to boil. While your water is boiling, you can wash and clean the spinach leaves.

14.

Now… the fun part! Blend your cooked spinach leaves with a hand blender to create a spinach puree.

15.

Separarely , ad a tbsp of Silver Birch Icing , and 1-2tbsp of spinach puree to a bowl. Mix them well. This puree will become the earthy decoration on top of your cake. Spread it on top of your frosting.

16.

With the remaining spinach puree, add it to a bowl with 50 g of coconut shreds and 1 tbsp of Silver Birch Icing. Mix well until you reach a solid consistency. (If your mixture is too runny, add some more coconut shreds).

17.

Get decorating! Spread your ‘edible moss’ mixture on top of your cake. Then carefully place some edible flowers on top to complete its graceful springtime look.

 

Bonraw
Writer and expert
View Bonraw's profile
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