Description
A vibrant and exotic pink dragon fruit layer cake featuring a buckwheat coconut sponge, raspberry chia jam, creamy cashew mousse, and a jewel-toned jelly topping.
Ingredients
- 1 ⅓ cups buckwheat flour
- ½ cup fine shredded coconut
- ¾ tsp baking powder
- ½ tsp baking soda
- 1 tbsp pink pitaya powder
- ¼ cup canned coconut cream
- ⅛ cup water
- ¼–½ cup light-colored sweetener (e.g., rice malt syrup or maple syrup)
- ¼ cup beetroot juice
- 3 tbsp aquafaba
- ¼ cup raspberries
- 1 tbsp chia seeds
- 1 tbsp light-colored sweetener (for jam)
- ¾ cup cashews (soaked overnight)
- ¾ cup canned coconut cream (for mousse)
- 3 tbsp light-colored sweetener (for mousse)
- 1 tbsp pink pitaya powder (for mousse)
- ½ tsp agar powder (for mousse)
- 1 tsp agar powder (for jelly)
- Water (sufficient to dissolve agar for jelly)
- 3 tbsp light-colored sweetener (for jelly)
- 1 tbsp pink pitaya powder (for jelly)
Instructions
- Preheat oven to 356°F (180°C). Line a 15cm cake tin.
- Mix buckwheat flour, shredded coconut, baking powder, baking soda, and pitaya powder in one bowl.
- In another bowl, combine coconut cream, water, sweetener, and beetroot juice.
- Whisk aquafaba until bubbly, fold into wet mixture, then combine with dry ingredients.
- Pour batter into the tin and bake for 20 minutes. Let it cool completely.
- For jam: mash raspberries with chia seeds and sweetener. Spread over cooled sponge.
- For mousse: blend soaked cashews with half the coconut cream, sweetener, and pitaya powder until smooth.
- Heat remaining coconut cream with agar powder until dissolved. Mix into cashew blend and pour over jam layer. Chill until set.
- For jelly: dissolve agar in water, simmer with sweetener and pitaya powder. Pour over chilled mousse layer and refrigerate until firm.
- To serve: remove cake from tin, slice, and garnish as desired.
Notes
- Adjust the pink hue by varying the amount of pitaya powder.
- Ensure a smooth mousse by blending the cashews thoroughly.
- Garnish with fresh dragon fruit slices, edible flowers, or shredded coconut for an enhanced presentation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
