What about a carrot cake?
Then the mind spins and connects other tastes of the past week, and those gorgeous mangoes your little store down the street is selling you lately. And some coconut... and then it clicks: it's going to be a raw, sugar-free. flour-free, as organic as possible carrot-mango cake. Let's do it! :)
Note on material:
It is a recipe that I have made with a slow juicer, that you can probably adapt in case you who don't own one (grate the carrots and mix the pineapple). You will also need a metallic ring 20-22 cm diameter-wide. If you don't have only the ring (I inherited mine from my fathers' kitchen), you can use the ring of a bottom-free round cake tin. It will do too! And if it's larger, it just means the proportion of the cake will be slightly different, maybe flatter, but who cares! It will be easier to put in your mouth!
- For the carrot base
80 g shredded coconut
50g almond flour
110 g steel-cut oats
100 g coconut oil
300 g of fresh pineapple : both the pulp and the juice
10 big medjol dates
a little piece of fresh ginger
- For the mango gelatin disc
5 g of agar agar
- For the coconut frosting
2 tbsp. raw rice protein (vanilla flavor)
40 g cacao butter or 50 g white chocolate
- THE CARROT BASE
Melt the coconut oil, and add it, mixing well.
In a blender, blend the oats with half of the dates until they resemble coarse breadcrumbs; add this to the carrot-coconut ingredients. Finally, always in the blender, mix also the other half of the dates with the lime juice and finish to really mix all ingredients well with your hand. You can add of course some cinnamon.
Then, on a plate, place the metallic ring and press firmly this preparation and smooth the top evenly. Place it on the fridge a few hours. Then, remove from fridge and take the ring away delicately. You will need the ring for the mango gelatin disc. Put the carrot base back in the fridge.
2. THE MANGO GELATIN DISC
Peel the mango and remove all the flesh. Puree it with a hand-mixer or blender, Then divide it in two. Put half of it in a little saucepan and add the agar agar. Then turn on the heat, and let it warm for a few minutes (to activate the agar agar). Remove from the heat and add it to the other half of mango puree, stirring well to reunite both the puree with agar agar and the one left aside.
Place the metallic ring over cooking paper on a large dish or plate, and then put the puree inside. Immediately put in in the freezer for an hour approximatively.
Once the gelatine has taken, take it out of the freezer and to remove the metallic ring, it is enough to put your hands on the ring, or a warm cloth or sponge for a few seconds. The ring will slide easily.
Then place the gelatin over the carrot base, and let it in the fridge until the moment you have to serve it, which is when you'll put the frosting, not before.
3. THE COCONUT-VANILLA FROSTING
Melt the cacao butter (or white chocolate) and remove from heat.
Take the coconut can from the fridge (that you'll have refrigerated hours previously), open it and spoon the most solid part our of it. Let the watery part aside. Place that coconut cream in the stand mixer and add the vanilla rice protein, mix for a minute. Then add the melted cacao butter or white chocolate.
Place it in a poche, put in the fridge for 10-20 minutes, and frost according to your inspiration, decorating if you want with some tops of mini carrots or other.