In A Class Of Its Own
This cake made its debut on Worldwide FM, where I made it live on air for Thristian on his Global Roots show. You can listen to the audio here. Like the Chaga Tiramisu, it’s deceptively quick and easy to make, and the use of coconut yoghurt rather than nuts or seeds makes it light and dreamy to consume.
The Etherium Gold is optional, but it is one of my top ten superfoods, and it does combine particularly well with Turmeric. Etherium Gold is a monatomic trace element that balances the two hemispheres of the brain, promoting Alpha brain waves. That may sound a bit hippy dippy to you, but I urge you to try it, it is one of the most potent products that we sell.
- 2T cacao powder
To start, slice the bananans thinly and put the in a bowl to soak in the lemon juice. This helps preserve them and also takes the edge off the sweetness.
To make the crust, grind the buckwheaties to a flour in a high power blender or food grinder. Add the raisins to the mix and grind again. Remove from the machine, and in a bowl, stir in the maca by hand. Then gradually add the coconut oil and water until you have a dough consistency: not too moist but dry enough that it all holds together. Press this into your cake pan: I prefer silicon molds, but if you don’t have one just line a normal baking tin with greaseproof paper or aluminum foil. Line the base with it, not the sides. If you have any leftover you can make it into cookie dough balls or put it in the dehydrator and make cookies.
Next, we are going to make the toffee layer. In a small bowl, mix all the ingredients together. You can omit the Etherium Gold if you don’t have it, it won’t affect the taste at all. You can omit the caramel extract, but this is what takes your toffee to the next level, so I would try and include it if you can.
Spread it over the base, it should make a thin layer. We would love to have more toffee, but you will find that when you slice it, it just all squidges out the sides! So this is just enough for it to taste wonderful without it being too messy to eat.
Arrange the bananas over the toffee evenly. You can save the lemon juice to drink with water, or add to a smoothie or juice.
Lastly, it’s the coconut layer. Take the whole pot of yoghurt and scoop it into a bowl (and I do feel it’s necessary to repeat the instructions from the Tiramisu, and remind you that you do indeed need the entire pot in the recipe, and if you decide to “just taste” half the pot while you are scooping it in, you won’t have enough topping on your cake. I speak from experience…). Stir in the lucuma and turmeric, and once its evenly mixed, spread it over your bananas.
Finally, dust a little cacao powder over the top. Some recipes use actual grated chocolate, but I feel the cake is rich enough as it is, and a sprinkling of cacao is enough.
Pop in the fridge or freezer to set. In a silicon mold in the freezer, it will only take 30 minutes to set. When I’m making cakes to transport them somewhere, I let them fully freeze and then wrap them in foil so they are easy to carry. If I’m making it for the home and I’m not in a hurry, I will just put them in the fridge. The cake will keep for up to five days out of the freezer.
Makes 8-12 slices