Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake mixture
Frosting
Utensils
One square springform pan(20 x 20 cm), lined with baking paper
How it's done
Cake mixture
Finely crush the biscuits in a plastic bag using a rolling pin, transfer to a bowl. Add the coconut flakes, almonds and salt, mix. Puree the carrots and dates in a food processor until smooth, mix in the vanilla paste and maple syrup. Add the carrot and date mixture to the dry ingredients in the bowl, knead well by hand. Transfer the mixture to the prepared tin, press down firmly with the base of a glass.
Frosting
Combine the tahini, maple syrup, orange zest and juice, spread on top of the cake. Cover and freeze for approx. 3 hrs. Remove the cake from the freezer approx. 10 mins. before serving and cut into pieces.
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