Valentine's Day Cakes

Valentine’s Day Cakes

The only Valentine's Day I remember actually getting a Valentine, was many years ago. The man who was courting me (yep you can tell I'm talking many, many years ago...do we still court?) sent me thirteen red, long-stemmed roses.

At the time I was sharing an apartment with a guy who thought he was god's gift to women and within 24 hours my long-stemmed roses disappeared one at a time. Ah, fond memories...

Valentine's Day Cakes

Pre-heat oven to 170°C/330F

3 eggs

½ cup coconut cream

½ cup honey

3 Tbs coconut oil

1 tsp pure vanilla essence

3 cups/200g frozen or fresh raspberries

3 cups almond meal

1 ½ tsp bicarbonate soda/baking soda

Combine the first six ingredients in a food processor and process until smooth.

Add the bicarbonate soda to the almond meal and mix with the other ingredients in the food processor.

Lightly oil (I use coconut oil) your preferred shape of baking tin and then dust with coconut flour. This will prevent the cake from sticking to the tin after it has finished baking.

Bake for 30-40 minutes. The time varies according to the depth of tin you use. If you are using this recipe to make muffins then the baking time will be 30 minutes. You can tell when the cake is ready as it will feel firm when you press the top. Also, make sure the cake is placed on the lower rack so that the top of the cake is at the centre of the oven.

Top with a sprinkle of finely grated coconut and fresh raspberries.