Wednesday, March 19, 2014

Paleo Italian Wedding Cake

I'll make you an offer you can't refuse; it's cake!!!  

It was our one and only Beautiful Daughter Brianna's wedding and this way our way of paying her respect.  This cake was the perfect dessert to celebrate  with.

Ingredients Cake:
Almond Flour 2 cups
Pineapple 1 cup fresh chopped
Coconut Milk 1 cup full fat
Agave/Honey/Maple 1/4 cup
Coconut Flour 1/4 cup
Applesauce 1/4 cup all natural organic 
Coconut Oil 1/4 cup melted 
Shredded Coconut 1/4 cup
Vanilla 2 tablespoons
Baking soda 1 teaspoon 
Sea Salt 1/2 teaspoon 

Mix all Cake ingredients to make batter then pour evenly into two 8x8 or 9x9 inch round pans lined with parchment paper.  Bake at 350 degrees for 18-20 minutes until lightly golden and cooked thru.  Allow to fully cool befor frosting.

Ingredients Fluffy Frosting:
Coconut Oil 2 cups (do not melt)
Agave/Honey/Maple 3/4 cup
Vanilla 1 tablespoon 

Pecans 1 cup chopped (decorations)

In standing or with hand mixer best the hell out of all Frosting ingredients until light and fluffy.  This will take some time!  If it melts you must either refrigerate or let harden then re-whip the frosting.  Use Chocolate Ganache layer on cake first (see next step).  

Ingredients Chocolate Ganache:
Coconut Oil 1/4 cup melted
Cocoa Powder 2 tablespoons
Agave/Honey/Maple 2 tablespoons
Vanilla 1 teaspoon

Mix Ganache ingredients until smooth.  Pour over bottom layer cake and then place in refrigerator to harden. 
 
Spread some frosting on bottom layer of cake and sprinkle with Pecans.  Then put the top cake layer on and continue to finish frosting the top and sides if the cake.  Decorate the entire cake with chopped Pecans.  

*Shown in picture using Salted Toffee Sauce (see my previous post for this recipe). 


No comments:

Post a Comment