Yuletide (christmas) log
Submitted by Anabrese on December 19, 2008 - 6:03am
Servings:
Serves 4-6Wonderful raw take on the classic yuletide log. Sponge with jam filling and coated in a chocolate butter icing, frosted with coconut snow.
HAPPY HOLIDAYS!
Ingredients:
SPONGE CAKE
2 apples, quartered
1 banana
2 cups buckwheat
sprouts
1 tablespoon cacao powder
1 teaspoon cinnamon powder
1 tablespoon mesquite meal or carob
pinch sea salt
4 drops
orange oil or 1 orange zest grated
(1/4 cup water if required)
JAM FILLING
1 cup apricots, dried
1/2 cup dates
pinch sea salt
CHOCOLATE BUTTER ICING
1/2 cup cacao butter
1 tablespoon lucuma
1 tablespoon
cacao powder
1/2 vanilla pod
2 tsp agave
2 teaspoons lemon juice
2 bananas
pinch sea
salt
(1/4 cup water if needed)
SNOW
2 cups coconut chips, ground
Preparation:
SPONGE CAKE
Process all the ingredients into a smooth thick batter, addinga little water if needed to turn the mixture. Spread out onto a teflex sheet into a large square about 1cm thick. I
deydrated mine at 145 for 2 hours, flipped the cake over and peeled back the teflex sheet and then turned down heat to 115 and dried for another two hours. Once the cake resembles a soft cooked sponge, it's ready.
JAM FILLING
Soak the apricots and dates in warm water to cover for about 20 minutes to soften them. Blend into a thick puree/jam. Spread onto the square sponge, leaving about an inch all
around the edges. Use the teflex sheet the sponge is sitting on to carefully roll up into a log. You can look up google to see how traditional cooked versions are rolled up if you need further instruction. Try not to break the sponge but it's okay if you have a few cracks. You can leave this overnight in the fridge until you're ready to do the butter icing.
BUTTER ICING
Melt the cacao butter in a saucepan over a low heat. Put the chopped bananas into the blender and add all the other ingredients. Blend until you have a thick cream, only adding
enough water to turn the mixture if required.
Smear the chocolate butter over the log making sure you get it over the sides and edges. Use a fork to create a bark effect along the log. Sieve the coconut over the log for a snow effect. Decorate with artificial holly or berries. You can freeze yuletide log until Christmas if preparing it ahead.
15 reponses to "Yuletide (christmas) log"
1. Maybe I've been doing this
Maybe I've been doing this too long - it doesn't seem like too much work to me. :D
2. Ok - I made mine on Tuesday
Ok - I made mine on Tuesday and finished eating it yesterday. I sometimes had two pieces a day - one for pudding at lunchtime and one for pudding at tea time!
I liked it but the problems I had were:-
1 - I was also making a cooked chocolate log the same day which you roll up before filling, so without thinking I did the same to this one and it all fell into pieces. However it glued back well with the apricot jam filling.
2 - I put too much mixture in my small food processor and so it was not fully blended and had a few lumps of apple and such left.
3 - I put too much lemon in the icing and only one banana as the rest werent ripe enough. I found the icing very runny (but I did use half and half cacao butter and coconut butter) and so it only covered thinly with some spare. Next time I would let it cool and thicken before icing the log.
All in all it tasted good and I think I will certainly be trying it again next year, thanks again for the recipe.
3. yes, you do need a bit of
yes, you do need a bit of patience with this one, especially rolling up the sponge!
4. The lucuma is in powder
The lucuma is in powder form.
5. The lucuma , what form is it
The lucuma , what form is it in?
6. Patience.....yep, that's why
Patience.....yep, that's why I would not even try.
But looks great!
7. Ditto!
Ditto!
8. Thanks Fee, I'm glad you're
Thanks Fee, I'm glad you're enjoying the book. I just made mince pies with cranberry/fruit filling and some savoury ones for next week. I've got all my chocolates and log in the freezer too! Have a lovely holiday.
9. Im already planning when I
Im already planning when I need to put the buck wheat in to soak so its ready to start on the morning of the 23rd. Im making this for myself (and anyone else who wants to try it) and a baked one for my partner. I made your mince pies from your book today although I only made about 1/4 or the quantity and made 6 - one a day between now and Christmas day. They are great and I made a nut cream to pour over them. I had one warm for pudding. Yummy. You are a (Christmas) star!
10. WOW How cool is this!
WOW How cool is this!
11. Thanks everyone, it really
Thanks everyone, it really doesn't take that much prep if you make the cake in one day and ice it the next.
The apples weren't peeled but you can peel them if you like. I have a good processor that really blends them up well.
The buckwheat was sprouted not dried. You can just soak them for 20 minutes and then leave overnight, ready to use the next day if you don't have time to sprout the tails. You can use coconut oil instead of cacao butter but it will be softer. You can also substitute lucuma with carob although I used lucuma because it would thicken the butter more because of it's custardy texture. Have fun.
Raw Christmas
12. This looks like a
This looks like a masterpiece! LOL. :)
13. You are fantastic.. I love
You are fantastic.. I love that there are no nuts or seeds in this cake. Hope I find some energy to make it... :)
14. Wow this looks great!!! Hey
Wow this looks great!!! Hey for the icing do you think I could replace the coco butter with coconut oil and the lucuma with carob? The apples in the cake are peeled, and buckwheat sprouts are not dehydrated, right? Thanks!
15. This looks incredibly yummy!
This looks incredibly yummy! Wish I had the patience to make it :)