Raw plum sesame cake

We first eat it with our eyes. Then we perceive its aroma. And only when bursting with anticipation, we enjoy the sweet taste.

plumcake03Here we are, at the end of another beautiful day, thanking our lucky stars for the wonderful life that we have. We’re together, we’re healthy, we love each other and, to top it all, we share this amazing passion for cooking and gardening. We’re blessed and we know it. And because we know it, we enjoy our ‘luck’ as much as we can, living each day at our bestest, doing what we love as much as possible, growing and caring for others and for nature.

We love nature and sometimes we feel it loves us back. Otherwise why would it give us PLUMS!? Fully ripened, fleshy, juicy, dark and flavorful. And because they’re just so perfectly perfect, we chose not to mess with them at all – no cooking, no boiling, no baking. We simply wrapped the rich plum ‘mousse’ in an almonds and sesame soft blanket and called it heaven on a plate.

This dessert is really very easy to make and uses (more or less) the same steps as the poppy seeds cake you can find here.

To make the plum filling we used:

8 ripe plums, deseeded 
3 TBSP chia seeds (we used black)
1 TBSP honey/ maple /agave 
2 TBSP coconut oil

We added the plums (peel and all) to our blender and wizzed until transformed into a smooth cream. We scooped it out and into a bowl, then mixed with a spoon with the rest of the ingredients. We covered and placed it in the fridge for about 20-30 minutes.

Meanwhile, to make the ‘dough’ we used:

2/3 cup almonds, ground 
1/3 sesame seeds, ground
1 TBSP flax meal 
6 TBSP hot water
1 TBSP coconut oil 
1 TBSP honey/ maple/ agave
1/4 tsp vanilla bean extract
1/8 tsp coriander powder
1/8 tsp cinnamon powder

We simply mixed everything into the blender, scooped out the mix onto a sushi mat covered with cling film (it helps to roll it well). We spread it equally onto the surface of the sushi mat, added half of the plum filling (the rest we used to serve) on top and gently began to roll it, applying slight pressure. Once finished, we placed it in the freezer for about 10-15 minutes, then moved it to the fridge for another 20-30 minutes.

We can only hope this food-affair will last a lifetime!


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