I was supposed to post this yesterday but I happened to have a terrible first experience of making a raw cake. I always make it a point to follow the recipe to the tee but if the recipe isn’t great, the outcome is always not what you expect. So I had to trash the first raw cake and attempt another one to successfully render my first culinary challenge given to me by my friend Emilia.
Raw Cakes – These are quite a rage these days. These desserts use absolutely no processed ingredients and rely on natural flavours and colours for the taste and the desired texture. There are vegan diet followers who are more enthusiastic about having desserts that use no butter ( but really! what is life without butter. I wouldn’t ever want to know) or eggs. Anyhow, people do what they do and to me it is always interesting to try out different types of ingredients, cooking methods etc.
So here I have completed my first culinary challenge and I am on the fence about the result. But if you ask me about making raw cakes a norm, I’d say – that is not happening. I love my cakes for the butter and all that unhealthy stuff that actually goes into making it. It would take some time and several raw cakes to develop a taste for these kinds of dessert. I would also go on to say that, while I feel happy about putting all healthy ingredients in this dessert, my mind refuses to feel satiated.
This cake takes plenty of nuts such as cashew and pistachio. It was requires fresh coconut, olive oil, rose water and honey. The original recipe asked for saffron which I did not have on me so I skipped it. Instead I opted for yellow food colour to give it the yellowish tinge.
Now that the culinary challenge is out of the way, here are the giveaway details. I am celebrating the completion of my 5 years of blogging with a worldwide giveaway. There will be 4 giveaways over 4 weeks and I will choose one winner every week. These giveaways will include things that are my absolute favourite and I have loved using them.
The first giveaway starts today and I am giving away my favourite food author’s book – Nigella Lawson’s – ‘How to be a domestic goddess’
I adore Nigella, her writing, and her cookbooks. Her recipes are thoroughly tested, easy for an amateur cook or a baker to use and find success. How to be a domestic goddess was my first ever cook book and even today, I go back to it for cakes and other dessert recipes.
In order for anyone on this planet to win this cookbook, all you need to do is to enter this giveaway. To enter this world wide giveaway, you would have to do the following:
1. Follow @sliceofmylyfe on Twitter
2. Follow @sliceofmylyfe on Instagram
3. Subscribe to my blog via email
4. Comment here on this blog post that you are interested in this giveaway and that you have done all of the above.
5. Spread the word by tweeting this — –>[Tweet “I have entered @sliceofmylyfe ‘s worldwide #giveaway and you should too! #bloganniversary #5years”]
One lucky winner will be announced next Monday – 2nd of February!!
Now for the recipe. I have adapted this raw cake recipe from here
- 6 fresh peaches, deseeded and cut into halves
- 2 tsp stevia
- 1/2 tsp lemon juice
- For the stuffing
- 1 cup paneer/ cottage cheese ( crumbled)
- 3 tbp low fat milk
- 2 tbsp stevia
- 1/2 tsp vanilla essence
- Orange sauce
- 1.5 cups orange juice ( freshly squeezed)
- 1/2 tsp stevia
- 2 tsp cornflour , dissolved in 1 tbsp water
- 1/2 tsp lemon juice
- Heat 2 cups of water, stevia and lemon juice in a heavy bottom pan
- Add the peach halves and let them poach on slow flame. Stir them in between
- Take them out of the pan when the peaches soften and let them cool
- For the stuffing
- Mix the paneer/ cottage cheese with all the ingredients and stuff the cooled peaches.
- Refrigerate the peaches & the stuffing
- For the Orange sauce
- Mix the freshly squeezed orange juice, sugar substitute and cornflour in a pan and cook on slow flame until the mixture thickens
- Add the lemon juice, mix well and keep aside.
- To serve - Take a chilled stuffed peach and place it in a small serving bowl and pour some warm orange sauce and serve immediately
- Adapted from inspired from a recipe by Tarla Dalal