Blueberry, Matcha and Passion Fruit Mini Cakes

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o you like raw cakes? Me too, but although my blueberry, matcha, and passion fruit mini cakes are not (entirely) raw, like for example – my chocolate raw cake or amazing raspberry raw cake, they ARE healthy – and yummy! It’s a win-win!

Blueberry, Matcha and Passion Fruit Mini Cakes, Pastry Maestra

Why are Blueberry, Matcha and Passion Fruit Mini Cakes Healthy?

Say this out loud:” Gluten free, dairy free, eggs free, refined sugar free!” Sounds healthy to you?! I’m sure it does! Now, I’m not saying that all of those ingredients are unhealthy, but (and I’m sure that we’ll agree on this one) it really is much better to use less processed and less refined ingredients in one’s diet, right? At least sometimes. :)

Blueberry, Matcha and Passion Fruit Mini Cakes, Pastry Maestra

Can a Healthy Dessert be Tasty and Delicious?

Thank you so much for your question, yes! Yes, it can! Healthy dessert can indeed be very tasty, delicious, yummy, and comforting. Just think outside the box and give it a try!

Blueberry, Matcha and Passion Fruit Mini Cakes, Pastry Maestra

Why Use Wild Blueberries?

Wild blueberries grow naturally in fields, and no one has to plant them. They are smaller, darker, a bit tangier, and more flavorful that cultivated ones. The most important difference between the two is the nutritional value, though. Did you know that “Wild blueberries” organization says that not all blueberries are created equal, and that wild blueberries are “better blueberries”? I will tell you why. Wild blueberries have twice the antioxidant capacity per serving of regular blueberries!

Blueberry, Matcha and Passion Fruit Mini Cakes, Pastry Maestra

What is Matcha Powder?

Matcha powder is made by stone grounding specially grown and dried tea leaves. Traditionally, Japanese tea ceremony involves mixing about a teaspoon of matcha powder with a third cup of hot water (heated to less than a boil). The mixture is then whisked with a special bamboo brush until it froths.

Blueberry, Matcha and Passion Fruit Mini Cakes, Pastry Maestra

Now, what’s the fuss? Why wouldn’t you simply drink “normal” tea? The answer is simple – matcha powdered green tea has 137 times more antioxidants than regularly brewed green tea!

Blueberry, Matcha and Passion Fruit Mini Cakes, Pastry Maestra

How to make jelly without gelatin?

If you remember my post about thickeners, you surely know about agar-agar, a thickener made of red algae which you can use instead of gelatin. Unlike gelatin, agar-agar is mixed into the liquid you want to set, and cooked until it boils and dissolves in the liquid. So, my passion fruit jelly is simply made with passion fruit puree, some maple syrup and agar-agar.

Blueberry, Matcha and Passion Fruit Mini Cakes, Pastry Maestra

Are you Sure that I will Like to Eat this Healthy Cake?

I love these cakes, but no, I’m not 100% sure you will, too. However, how will you ever know if you don’t try? Therefore – pop those ingredients in your blender and make some blueberry, matcha and passion fruit mini cakes! I’m sure that you will be pleasantly surprised! Enjoy and let me know how it went!

Blueberry, Matcha and Passion Fruit Mini Cakes, Pastry Maestra

Blueberry, Matcha and Passion Fruit Mini Cakes Recipe

by:Tereza Alabanda,The Pastry Maestra

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Prep. time : 30 minutes

Cook time : 5 minutes

Ready in 35 minutes plus cooling

Level : Basic

Ingredients:
The Base:

  • Blanched almonds 200g (7oz)
  • Dates (soaked in cold water for a couple of hours – this is weight before soaking) 85g (3oz)

Blueberry Cream:

  • Cashew nuts (soaked in cold water for a couple of hours – this is weight before soaking) 170g (6oz)
  • Almond milk 85g (3oz)
  • Wild blueberries 115g (4oz)
  • Neutral tasting coconut oil, melted 90g (3.2oz)
  • Maple syrup 85g (3oz)
  • Lemon juice 15g (1Tbsp)

Matcha Cream:

  • Cashew nuts (soaked in cold water for a couple of hours – this is weight before soaking) 255g (9oz)
  • Almond milk 200g (7oz)
  • Neutral tasting coconut oil, melted 115g (4oz)
  • Maple syrup 100g (3.5oz)
  • Matcha powder 5g (1Tbsp)

Passion Fruit Jelly:

  • Passion fruit puree 115g (4oz)
  • Coconut milk 50g (1.8oz)
  • Maple syrup 30g (1oz)
  • Agar agar powder 2g (1Tsp)

Utensils and Equipment:

  • Round, 8cm (about 3″) in diameter, and 5cm (2″) high molds (6 pieces)
  • “Tourbillon” silicone mould, medium sized
  • Blender

Directions

  1. Soak cashew nuts and dates in cold water for a couple of hours, strain them, and then discard the water. Have all the ingredients at room temperature, and melt coconut oil in the microwave.
  2. To make the base put blanched almonds into a food processor and pulse until they are roughly chopped. Then, add presoaked dates. Pulse again until you get crumbly, but sticky mixture. When you squeeze it in your hand it should stick together.
  3. Prepare six round, 8cm (about 3″) in diameter, and 5cm (2″) high molds, and line them with acetate strip. Then, put 50g (1.8oz) of the base mixture into each mold. Smooth it with the bottom of the glass, and then, put everything in the freezer to set.
  4. To make blueberry cream put presoaked cashew nuts, almond milk, melted coconut oil, thawed wild blueberries, maple syrup and lemon juice into a blender. Blend on high speed until you get smooth cream.
  5. Transfer blueberry cream into a piping bag without tip, and fill the molds halfway. Tap the molds against the counter to smooth the surface of the cream, and then, put everything back in the freezer to set.
  6. While blueberry cream is setting, make passion fruit jelly. To do that put passion fruit puree, coconut milk, maple syrup and agar-agar powder into a saucepan, and stir well with a whisk. Bring the mixture to a boil. When the mixture boils, continue cooking for a couple of minutes. Then, remove the pan from the stove.
  7. Put the mixture into a piping bag without tip, and fill medium sized vortex shape silicone mould known as “tourbillon mould”. Then put it in the freezer to set.
  8. To make Matcha cream, put presoaked cashew nuts, almond milk, coconut oil, maple syrup and matcha powder into a blender. Blend on high speed until the mixture becomes smooth.
  9. Transfer the mixture into a piping bag without tip, and fill the molds all the way to the top. Tap the molds against the counter to smooth the surface of the cream. Then puncture the air bubbles using a wooden skewer. Put everything back in the freezer to set.
  10. When your mini cakes are set, remove them from the mold, and peel off the acetate strip. Remove passion fruit jelly from the silicone mold, and put jellies onto your mini cakes. Finally decorate mini cakes with wild pansies.
  11. There, your colorful and healthy blueberry, matcha and passion fruit mini cakes are done and I hope you will like them! Enjoy!

Copyright© PastryMaestra.comTM



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