Untitled Document

Whole Gourmet Natural Cooking

Raw Pineapple Right-Side-Up Cake
Yield: One 8- 9-inch cake

Who needs it upside down when you can have it right side up? If you have the extra time, try the Nut Praline (below) instead of plain walnuts to add sweetness and give this tropical cake a caramelly crunch.

CRUST
1 cup macadamia nuts
3/4 cup dates
1/2 cup grated coconut
1 vanilla bean pod, scraped, or 1 teaspoon vanilla extract
1/4 teaspoon sea salt

CAKE
1 cup coconut meat (if dried, soaked in 1/2 cup coconut milk for 30 minutes)
1 cup macadamias or cashews
1/2 cup pineapple juice
1/2 cup coconut milk or coconut water
6 pitted dates, soaked in water 15 minutes
1/4 teaspoon salt
1 vanilla bean pod, scraped, or 1 teaspoon vanilla extract
2 teaspoons psyllium powder

LEMON SYRUP
1/4 cup fresh lemon juice
3-4 tablespoons raw honey or agave nectar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon lemon zest

TOPPINGS
5-7 pineapple rings or several cubes
8-12 walnut halves, "Toasted" Nuts (page 333) or Nut Praline (page 333)
Coconut flakes and raisins (for garnish)

For the crust, lightly oil the bottom and sides of a 8- or 9-inch springform pan. Pat the crust into the bottom of the pan.

Blend all of the cake ingredients in a food processor until the nuts are fine ground, but not completely pureed. Spread the batter evenly over the crust.

Whisk all of the ingredients for the lemon syrup in a small bowl.

Lay the pineapple rings around the top of the cake, and gently press them into the batter a bit. Place the walnut pieces around the pineapple in any of the open spaces and sprinkle with the raisins and coconut flakes. Drizzle with the lemon syrup. Cover and chill two hours to set.

To remove the cake from the pan, run a thin knife around the edge and carefully remove the side. Leave the bottom in place for stability and place the cake on a decorative platter or cake plate. Cut and serve.

Nut Praline
Yield: about 2 cups

2 cups raw pecans or walnuts, soaked in water 8 hours
1/4 cup raw honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

Drain the pecans and blot them with a paper towel to dry. Mix the pecans with the honey, spices, and salt. Spread the praline on dehydrator tray lined with a non-stick drying sheet and dehydrate 8-10 hours, until chewy and a little crispy.