I’m so excited about this post – it’s my first ever GIVEAWAY on Carmen Eat Joy!! To celebrate the launch of FastPaleo’s Top 100 Recipes of the 2012 – featuring quite of few of MY recipes – I’m going to give away a copy!! I’m also going to give away a copy of Paleo on A Budget by Robb Wolf – SUCH a great resource for everyday paleo goers – AND a copy of Primal Deliverance – an inspirational story of James Gregory’s journey towards paleo. PLUS there is this recipe I have been working on for really a long while – a Quadruple Layer Jaffa Celebration Cake – and I’m finally putting the recipe up in conjunction with this giveaway!! It will be absolutely perfect for a special Valentine’s Day Desssert… Couldn’t be more excited =)!!!… So – enter, and ask your friends to enter, because these ebooks are such a great combination to have and will make your paleo life – recipes, meal planning, and motivation – so much easier!
The Quadruple Layer Paleo Jaffa Celebration Cake!!
Firstly – the Giveaway!!!
First Prize is a copy of FastPaleo’s Top 100 Recipes of 2012 - book FULL of fabulous recipes to get inspire and satisfy!! The name says it all – 100 awesome recipes!!
Second Prize is a copy of Robb Wolf’s Paleo On A Budget - which includes meal planning, and plenty of ways to make paleo work for you and your family. An absolute must-have.
Third Prize is a copy of James Gregory’s Primal Deliverance - his inspirational story that will motivate you in your paleo journey – why paleo is the ONLY way and has totally worked for him, and saved his life.
The giveaway will run for one week only, so it will end on the 13th Feb at 12am Eastern Australia time!!
For the orange cake:
300g almond meal
100g coconut syrup or maple syrup
1 tsp baking soda
For the chocolate cake
130g cacao butter
70g cacao powder
130g organic maple syrup or honey
150g almond meal
6 egg whites
1 tsp baking soda
For the cashew cream
150g raw cashews, soaked
50g maple syrup
For the ganache and topping
100g coconut oil
50g cacao powder
50g maple syrup or honey
Preheat the oven to 180 degrees Celsius.
For the orange cake, follow this recipe (already on Carmen Eat Joy). Only cook for 50mins instead of an hour.
For the chocolate cake:
Melt the cacao butter over a double boiler, or if using a Thermomix, at 50 degrees for 5 minutes on speed 1. If using a double boiler, transfer to a food processor and add cacao powder, liquid sweetener, almond meal and baking soda. Process until combined. If using a Thermomix, add above and process on 4 until combined. In a separate bowl, whip the egg whites until stiff peaks form. Add to processor or Thermomix, and pulse until just combined, roughly 4 -5 pulses.
Line the base of a springform tin and oil the sides, and bake for roughly 33 minutes, or until a knife inserted comes out clean. Let both cakes cool completely.
For the cashew cream:
Strain off the soaking water. Add all ingredients to a blender and blend until smooth.
For the ganache:
Melt the coconut oil until liquid. Add oil and all other ingredients to blender or processor and process until combined. Wait until it cools a little before adding to the top, so that it is easier to spread evenly.
Cut both cakes horizontally, evenly (if possible) so that you have 4 cakes. Look at the pictures below – put down a layer of chocolate cake, then spread some cashew cream. Put down a layer of orange cake, then cashew cream. Repeat for the second layer of chocolate cake, then add the final layer of orange cake. Instead of cream, add the chocolate ganache and arrange strawberries on top. Voila! You did it!! Enjoy for a special treat, celebration – or especially – for Valentine’s Day!! =) x