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Cherry & Almond Pancake Cake

What you need: 
For Almond Cream
125g/1 Cup Blanched Almonds
2 tbs Powdered Agave Sugar
For Cherry Jam
500g/17.5oz Cherries, stones
500g/17.5oz Caster Sugar
125ml/1/2 cup Fruit Pectin
For Pancakes
180g/6.25oz Wholemeal Flour
60g/2oz Almond Meal
650ml/2 1/2 Cups Almond Milk
1 tbs ground flax seeds
Pinch of Salt
A Handful of chopped almonds for decoration
 
What you do: 
For Almond Cream
1. Soak the almonds in cold water over night and then drain and rinse with fresh water.

2. Place the almonds, agave sugar and 1-2 tbs of fresh water in a blender and blend to a smooth cream consistency. You may want to add a little bit more water to get you there but be careful as you want to keep this a cream. Place in fridge until you make up the cake

For Cherry Jam
3. Put the cherries, sugar and pectin in a large pan and bring to the boil. Keep at this temperature for about 30 mins. Then place a small plate in the freezer and once cool put a small amount of jam on it and put in the freezer for 2 minutes, If it starts to set you are good to go.

4. Place all you jam into sterilised jars and seal. Allow it to cool completely before using.

For Pancakes
5. Mix the flax seed with 3 tbs of cold fresh water and set aside for 10 minutes.

6. Place all of the ingredients in a blend and mix to form a batter. This should be quite a thin bater to spread over a pan as we are making crepes with it.

7. Coat a 6"/15cm non-stick frying pan with vegetable oil and heat well. Now coat the pan with a thin layer of batter and cook over a low heat. When the pancake is cooked on one side flip and cook on the other. I find the first 2 or 3 pancakes are usually a write off but then you get with the flow.

8. Make about 20 pancakes and set aside to cool.

To Make Up
9. Once everything had completely cooled and set you are good to start making up your cake.

10. Start by placing a pancake on the plate and spreading a thin layer of cherry jam followed by a thin layer of almond cream and then another pancake. Keep repeating until you get to the top pancake. 

11. Spread the remaining almond cream on top of the cake and decorate with chopped almonds. Refrigerate for a couple of hours to allow it to set before serving.
Preparation Time: 
12 hrs
Cooking Time: 
2 hrs
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

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