Aussie Tim Tam Cake - Paleo

By karenluvslife

Ingredients

• Ingredients:
• Home Paleo Aussie Tim Tam Cake - Paleo
• Aussie Tim Tam Cake - Paleo
• Karen Kitto
• to to the coconut cream and oil with the chocolate, take it to the next level! Don't believe me....you'll just have to try it for yourself. If you have tomorrow off, have a go at baking it. You'l love it.
• to that if it works I'll be pretty eager to share it!
• All in all, Stay safe, happy baking and cooking, but most of all .. Happy Australia Day!
• Paleo Tim Tam Cake
• Cake:
• 1-cup 1-cup almond meal
• 1/2 1/2 1/2 cup coconut flour
• 1-cup 1-cup coconut sugar
• 1/3 1/3 1/3 cup raw cacao powder
• 1 1/4 1 1/4 1/4 tsp baking powder
• 1 1 1 tsp vanilla
• 100 100ml 100ml coconut oil
• 3 3 3 eggs
• 100 100ml 100ml coconut yoghurt or cream
• Chocolate Cream Filling:
• 1 1 1 cup fresh young coconut meat
• 3/4 3/4 3 cup raw cashews – soaked 3 hours, rinsed and drained
• 1/2 1/2 1/2 cup pitted dates
• 100 100ml 100ml coconut milk
• 2 2 2 tbs honey, agave or maple syrup
• 2 2 2 tbs raw cacao powder
• Chocolate Ganache:
• 3/4 3/4 3/4 cup raw cacao paste
• 1/4 1/4 1/4 cup raw cacao butter
• 1/2 1/2 1/2 cup coconut sugar

Details

Servings 1
Adapted from karenluvslife.blogspot.com.au

Preparation

Step 1

Preheat oven to 180

c and line or grease a 16x21
cm rectangular baking dish (I used a Pyrex dish as it also had the rounded
edges that gave it the real Tim Tam shape)

Add all of the dry ingredients to a large mixing bowl then give
them a good stir with a spoon or whisk to distribute all of the ingredients
evenly, especially the baking mix.

Make a well in the centre then add the eggs, oil and coconut
cream or

Mix the wet ingredients together to break up the eggs, then mix them through with the other wet ingredients.

Pour the batter into the baking dish, level the top then
place in the oven for 40 minutes or until a skewer comes out dry.

Add all ingredients to a high-speed blender and blend until
super smooth and creamy.

Remove from the blender and place into a bowl or dish so
that you can put it in the fridge to cool before spreading onto the cake

Add all ingredients to a heat proof bowl and melt in a
dehydrator, oven on its lowest temperature or over a hot water bath.

Once melted stir thoroughly to combine the ingredients and
dissolve the coconut sugar properly.

Spread the filing onto the bottom layer leaving a small space at the edges as it will spread out when you place the top back on.

Carefully place the top onto the bottom layer covered with filling and gently pressed down until the filling just reaches the edges.

Very carefully pour the ganache over the centre of the cake and with a large flat knife or spatula spread the ganache over the top and down the sides then smooth it out.

Place into the fridge to cool and set.

Cut and hide half the cake for yourself for ron! ;-)