Raw bergamot coconut cake
A raw cake with the subtle sweet taste of bergamot lemons!

A delicious and sunny cake with a fresh sweet-sour taste!

I was at my local organic shop a while ago when I spotted a box of bergamots. The bergamot or bergamot orange is an Italian citrus fruit with a taste somewhere between that of a lemon, lime and orange. It tastes very fresh, definitely sweeter and less sour than lemon, and I find it better suited therefore to make cakes with.

The combination with coconut and inca berries makes it into an aromatic cake with a fresh sweet-sour taste.

De combinatie met kokos en incabessen creëert een aromatisch geheel met een frisse zoet-zure smaak.

Furthermore, this sweet-sour taste allows for sweetening with stevia, which has a natural sour aftertaste, which here disappears in the tate of the bergamot and inca berries. This makes stevia a perfect sweetener for this cake.

If you cannot find a bergamot, I would advise to use lime or lemon. Silken tofu is widely available at most organic and Asian shops.

Rauwe bergamot-kokostaart
Raw bergamot coconut cake
Raw bergamot coconut cake
Print Recipe
A delicious raw bergamot coconut cake with inca berries. Sugar-, gluten- en lactose-free.
Servings Prep Time
10 people 40 minutes
Passive Time
5 minutes
Servings Prep Time
10 people 40 minutes
Passive Time
5 minutes
Raw bergamot coconut cake
Print Recipe
A delicious raw bergamot coconut cake with inca berries. Sugar-, gluten- en lactose-free.
Servings Prep Time
10 people 40 minutes
Passive Time
5 minutes
Servings Prep Time
10 people 40 minutes
Passive Time
5 minutes
Ingredients
Base
  • 150 grams nuts (I used white hazelnuts, walnuts and peanuts, but you can essentially use any nut)
  • 10 grams shredded coconut
  • 4 medjoul dates (soaked in water for 4-5 minutes)
Filling
Servings: people
Instructions
Base
  1. Grind the nuts and shredded coconut in a mixer.
  2. Take the dates from the water, dry them and add them one by one until your mixture has become a kind of dough. If the mixture is still too loose, add more dates.
  3. Mold the dough in a spring form or casserole to its desired form, flat or with the side up.
Filling
  1. Melt the coconut oil by putting it over the heater or in a pot or pan.
  2. Add the stevia and make sure that it mixes well with the oil.
  3. Add the oil to your mixer and mix it up with the silken tofu and the juice of about half a bergamot.
  4. When mixed well, pour the filling into the base and top off with the inca berries. Leave the cake in the fridge over night or in the freezer for a couple of hours for a quicker result.

Author: Jonathan

Foodblogger, translator, webmaster, Dante specialist, cook. Passionate about natural food, languages, cycling and travels.

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