Back to home
in food, Moving to Finland

Matcha white chocolate truffle cake

  • May 31, 2020
  • By hanna
  • 0 Comments
Image Gallery
Matcha white chocolate truffle cake

This recipe is from one of my favourite books “Little Bird Goodness” by Megan May. The book is amazing and many of the recipes are part of our weekly menu.

This cake is perfect for any kind of parties and surprises many with its fresh sweet taste. One cake is enough for at least 8 people since already a small amount fills your stomach perfectly.

The evening before set 1 cup almonds to soak in water overnight. Also soak 2,5 cups of cashews 2-4 hours before starting to bake.

Base

  • 1 cup soaked almonds
  • 1/2 cup soaked cashews
  • 1 cup pitted dates
  • 1 tbsp cacao nibs
  • 1/4 tsp vanilla bean powder
  • 3 tbsp raw cacao powder
  • 1 tbsp melted cacao butter

Filling

  • 2 cups soaked cashews
  • 1/2 cup + 2 tbsp coconut milk (self-made or bought)
  • 1/2 tsp vanilla extract
  • 3 tsp organic matcha
  • 1/2 cup sweetener (agave/maple syrup, coconut nectar)
  • 4 tbsp melted coconut oil
  • 4 tbsp melted cacao butter

Topping

Eatable flowers, fresh rapsberries or wild strawberries. You can use your imagination in this :).

To make the base, place well drained and rinsed almonds and cashews in a food processor and blend until almost fine. Add dates and blend until well combined and the mixture gets a bit sticky. Then add all other base ingredients and blend until  it holds good together. Line a 20 cm cake tin with parchment paper and firmly press the mixture into the tin. Place to the fridge while you make the filling.

To make the filling, place all ingredients except coconut oil and cacao butter  in a hight-speed blender. Blend until very smooth, being careful not to let it heat up. While blender is going pour in coconut oil and cacao butter and blend until fully combined into the mixture. Pour over the base, cover and allow to set in the fridge for 6 hours. Freezer is also an option if you are in a hurry.

To finish, use an offset spatula (or a knife submerged in hot water for 1 minute and then dried) to smooth any imperfections. Then top with eatable flowers or berries and sprinkle of matcha powder.

The cake will keep well covered in the fridge for around 1 week, or you can keep it in the freezer as well.

By hanna, May 31, 2020
We moved in!
Intro
Leave a Reply

Your email address will not be published.