Hiya Lovie’s, I sure have missed you all! Before I jump into all of my Bali posts I wanted to share a recipe with you, after all I’ve been on vacation long enough and don’t want to keep you waiting for another serving of Love Fed.
This weekend I had the opportunity to make a birthday cake for a sweet friend, her son Tristan was turning one and being that he’s Brazilian and a baby I knew Acai, Blueberry, and Banana were tastes he’d appreciate.
Turns out both Tristan and Mama loved the cake! In fact all the guests who tried it expressed appreciation for the flavors. I was even more touched to learn that Wendy made the Fanciful Fruit Cake from my cookbook for the family celebration she had the day before. It warms my heart to have my recipes recreated and shared with so much love and is a great honor to have them served to babies for their first cake!
Being that I was on major jet lag when I got Wendy’s cake request I made this cake at 2 a.m. with Nova fully awake helping me in the kitchen. It was so sweet having his company at my legs while making this cake, he’s certainly my muse. Plus I was so inspired by the fruit carvings in Bali that I applied the techniques to garnish the cake. I went back to bed while the cake was setting in the freezer and woke up feeling very accomplished and in need of a little coffee to make it to and through the party.
I’m still recovering from jet lag and off for another adventure tomorrow, if ever a need for caffeine in my life it’s certainly now. I’ll be in San Francisco for the next 6 days as Alex is exhibiting The Metamorphosis Project at the CA Academy of Sciences (so proud of him)! Don’t worry though, I plan to catch you up on the Bali adventure in the next day or two.
In the meantime I hope you’ll make this cake for your next celebration or any time you fancy a delicious, light yet filling, creamy treat!
1 cup pecans
1/2 cup almonds
1/2 cup brazil nuts
1 tsp lemon juice
1 tsp vanilla bean
1/4 cup yacon syrup
21/4 cup cashews
1 cup coconut oil (melted)
1 tsp vanilla bean
2 tbsp lemon juice
2 tbsp acai powder
1/2 cup yacon syrup
1/2 cup blueberries
In a food processor whiz all crust ingredients together until mixture is crumbly and begins to stick together.
Press crust evenly into the bottom of a spring-form pan and set in fridge.
Make the filling by blending all ingredients together. Blend until smooth and creamy.
Slice fruit and garnish the top of the cake as desired.
Cover and set in freezer for a couple of hours until firm.
Thaw for ten minutes, cut and serve!