Raspbery Valentine Cake

By mdancause

Ingredients

• Apple Sauce
• 3 large golden delicious apples, peeled, cored and sliced
• 1 tablespoon lemon juice
• 1 tablespoon water
• Cake
• ngredients
• 1 cup apple purée
• 1/2 cup softened palm shortening
• 1/2 cup runny honey
• 2/3 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 gelatin eggs, as follows
• gelatin eggs
• 2 tablespoons gelatin
• 2 tablespoons lemon juice
• 2 tablespoons just boiled water
• Frosting
• 1 cup palm shortening, softened
• 1/4 cup coconut butter, softened
• 1/2 cup coconut cream
• 1/4 cup runny honey
• freeze dried raspberries to decorate

Preparation

Step 1

Apple Sauce

3 large golden delicious apples, peeled, cored and sliced
1 tablespoon lemon juice
1 tablespoon water

Ingredients
Put the ingredients into a medium pan, cover with lid and cook gently for around 10 mins or until the apples are broken down. Remove the lid, turn up the heat slightly and cook a further 5 minutes to evaporate the excess liquid, being careful not to let them burn. Spoon the mixture onto a cold plate and allow to cool completely. This can be done up to three days ahead of time.




Cake

Ingredients
1 cup apple purée

1/2 cup softened palm shortening
½ cup runny honey

2/3 cup coconut flour

1 teaspoon baking soda
½ teaspoon salt
2 gelatin eggs, as follows
gelatin eggs
2 tablespoons gelatin
2 tablespoons lemon juice
2 tablespoons just boiled water

Instructions
Place a couple of baking sheets into the oven and preheat to 350F/180C. Line the base and sides of 2 x 6 inch cake pans with parchment paper.
Put the apple purée, shortening and honey into the bowl of a standing or hand mixer and combine thoroughly. The shortening will probably look a bit ‘splitty’ but that is fine. Sift in the coconut flour, baking soda and salt. Mix again until combined.
Now make the gelatin eggs. Put the gelatin and lemon juice into a small bowl and mix until throughly combined. Add the boiled water and whisk quickly until the gelatin has melted and the mixture looks frothy. With the motor running, pour the gelatin eggs into the bowl and whizz again for a few seconds to fully incorporate the ‘eggs’.
Divide the mixture between the prepared tins, level the surfaces and place onto the hot baking sheets. It may look a little odd as you’re scooping it out of the bowl but this is normal. Cook for one hour until lightly browned and just firm to the touch. Allow to cool in the tins completely, before transferring to a wire rack. The cakes will firm up more as they cool. Once cold, wrap up separately and keep overnight or until needed.



Frosting

Ingredients
1 cup palm shortening, softened

1/4 cup coconut butter, softened
½ cup coconut cream
¼ cup runny honey
freeze dried raspberries to decorate

Instructions
Put the first four ingredients into the bowl of a standing or hand mixer and, using the paddle attachment, mix until completely smooth.
To assemble -
Following the tutorial mentioned above, put one cake layer onto a plate or stand and spread over a good amount of the frosting, not forgetting the edges. Place the other layer over the first and add the remaining frosting, covering the top and sides of the cake. Decorate with crushed freeze dried raspberries or however you like.