DAY 4
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Raspberry Custard Cake
Recipe created by Petra Korn
INTRO
INGREDIENTS
Crust:
- 1 cup rolled oats
- 1 ripe mashed banana
- ½ cup tiger nuts milk (or any plant milk of your choice)
- 1 teaspoon cinnamon
- ½ - 1 teaspoon vanilla powder/extract
“Custard”:
- 1 small – medium sized Hannah Yam (baked)
- 1 ripe pear (peeled and de-seeded)
- 1-2 teaspoons of vanilla powder/extract
- Optional: ½ teaspoon California Balsamic Coconut White Balsamic
Fresh fruit:
- Approx. 1/2 cup fresh organic raspberries
PREPARATION
- Pre-heat the oven (or use an air fryer) to 400F, pierce the Hannah Yam with a fork and bake for about 1 hour or until super soft. Let it cool completely. This can be done the day before – store the baked Hannah Yam in the fridge until ready to use.
- Crust: In a bowl, mash the ripe banana. Then mix in the oats, vanilla, cinnamon and plant milk – stir until everything is well combined.
- In a (lined) baking dish of your choice add the oat-crust mixture and spread out. Make sure to also cover the sides of the dish to create an outer crust and allow for the filling to be added later. Bake at 340F for about 20 minutes or until golden brown and solid.
- While the crust is baking, prepare the custard filling: peel the Hannah Yam and place into a blender. Peel and de-core the ripe pear and add to the blender. Add the vanilla extract/powder (and optionally the ½ teaspoon coconut White Balsamic) and blend until smooth.
- Wash the raspberries. Cut a few in half, leave at least 2 intact to decorate the cake(s) once ready to serve. Mix a few raspberries under the custard.
- Once the crust is baked, take a spoon and fill the crust with the raspberry-custard mix.
- Bake at 340F for about 5 minutes.
- Decorate with the remaining raspberries, serve and enjoy!
CHEF NOTES
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