'Oopse she did it again!' It was yet another solid year of rocking it out on the throne, this time totalling a great big celebratory SIX ZERO!
Our Queen is an inspiration, so I wanted to do something extra special for her Diamond Jubilee by making her this gorgeous Raw (dah!) Union Jack Cake:
Queen Elizabeth has forgiven us for doing press ups on her garden lawn a couple of summers ago and absolutely loved the cake! And so did her family below :)
Elliot's parents were visiting us from New Zealand, so we had our very own Royal Party. From left to right: Harry- that'll be moi; Prince Charles- Elliot; Duke of Edinburgh- Richard (dad); The Queen- Adele (mum); William- Matt; Kate- Jen.
And back to the cake.
Here are the step by step instructions to make your very own...
RAW FOOD UNION JACK CAKE
For the base
2 portions of my Fudge Brownie recipe (base only, no icing)
For the icing
2 Cups cashews, soaked overnight
2 Lemons, juiced
1/2 Cup extra virgin coconut oil
1/3 Cup agave nectar
1/4 Beetroot juice (about 1 medium beet; make like this if no juicer)
1 tsp Spirulina powder
For the equipment & extras
Union Jack stensil (or purchased flag)
Optional: 17 x 31 cm cake base
Blend the cashews, lemon juice, coconut oil and agave, using a tamper/pulse until creamy.
Scoop about a third into a separate bowl to keep for the white portion of icing.
Add beetroot juice to the blender and blend (or manually stir, like in the image below)
Scoop half out to another bowl to keep for the red portion of icing.
Add the spirulina to the remaining red mixture and blend to make a purplish colour for the 'blue' portion of icing.
Prepare the brownie mixture using my Raw Food Fudge Brownie base recipe.
Double the portion, or your cake will be far too thin.
I used a 17 x 31 cm granite serving plate, but you can use a small chopping board or just a plate.
Make yourself a Union Jack stencil.
If you are in UK- just buy a cheap plastic flag available in many convenience stores.
Using the blunt side of a knife- press into each line to imprint the flag design onto the cake.
When you take the flag away, check that all the lines are there.
It's easy to get some out of proportion, so just smooth the line or two out with your finger and redo.
Begin to frost by colouring in the white parts first.
Use a butter knife like a painting brush and don't rush.
Continue by colouring in with red, keeping a picture of a Union Jack near for reference.
Continue now by filling the remaining triangles with the purple frosting.
[Blue is a primary colour, so it is pretty tricky to create from scratch. Purple was my best outcome]
Use the very tip of your knife to create sharp corners with the colours.
If you are not using berries- your cake is now ready!
Keep it in the fridge.
I just looooove berries and think they make any dessert extra special, so I used raspberries and blueberries for the respective colours on the flag.
The raspberries were a bit big, so I set them into the middle red cross part only.
Be sure to use the smallest blueberries first for each corner of the blue flag part.
Take a pinch of desiccated coconut and very carefully sprinkle it over the white.
Tada! Store in the fridge for up to 7 days.
So, what do you think? Do you love it too? I'd so love for you to share your version of a Raw Food Queen's Diamond Jubilee creation with me on Facebook- just tag Better Raw or post on our page.
If you love Chocolate and would like to bag 22 unbelievably yummy and stunning recipes, take a look at my downloadable book 'Seduced- Raw Chocolate Recipes to get very excited for'!