Recipe Directions
1. To make the cake, process all the ingredients into a smooth thick batter, adding a little water if needed to turn the mixture. Spread out onto a Teflex sheet into a large square about 1 centimeter thick. I dehydrated 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.
2. For the 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.
3. To create the 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.
4. 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.
Anabrese's Thoughts
By Anabrese Wonderful raw take on the classic yuletide log. Sponge with jam filling and coated in a chocolate butter icing, frosted with coconut snow.
Happy Holidays!
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Comments
Top voted
Anabrese
Mar 11, 2011
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.
Fee
Mar 11, 2011
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!
ajc
Mar 11, 2011
Patience.....yep, that's why I would not even try.
But looks great!
All
angie207
Mar 20, 2011
Maybe I've been doing this too long - it doesn't seem like too much work to me. :D
Fee
Mar 19, 2011
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.
Anabrese
Mar 13, 2011
yes, you do need a bit of patience with this one, especially rolling up the sponge!
Anabrese
Mar 13, 2011
The lucuma is in powder form.
mslovesrawfoods
Mar 13, 2011
The lucuma , what form is it in?
ajc
Mar 11, 2011
Patience.....yep, that's why I would not even try.
But looks great!
ajc
Mar 11, 2011
Ditto!
Anabrese
Mar 11, 2011
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.
Fee
Mar 11, 2011
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!
bellasera
Mar 10, 2011
WOW How cool is this!
Anabrese
Mar 10, 2011
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
achin70
Mar 10, 2011
This looks like a masterpiece! LOL. :)
Liveraw
Mar 10, 2011
You are fantastic.. I love that there are no nuts or seeds in this cake. Hope I find some energy to make it... :)
randommara
Mar 10, 2011
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!
SnowBunny
Mar 10, 2011
This looks incredibly yummy! Wish I had the patience to make it :)
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