This delicious and sunny raw cake has a fresh sweet-sour taste and the wonderful aroma of bergamot.
Raw cake with bergamot, coconut and inca berries
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. That’s why it is better to make a raw cake with bergamot than with lemon, although it can be hard to find them.
If you cannot find a bergamot, you can still use lemon or lime. Silken tofu is widely available at most organic and Asian shops. In case you have trouble finding this, use soaked cashew nuts or coconut cream instead.
Fresh sweet-sour taste
The combination with coconut and inca berries creates an aromatic and fragrant cake. The sweet-sour flavour is also perfect for sweetening with stevia, because stevia has a natural sour after-taste and therefore blends in well with the other flavours. Stevia is therefore a great sweetener for this pie.
If you prefer to use another sweetener, I would recommend xylitol or erythritol.