Creating Wines of Distinction

Olive Oil Chocolate Cake with Roasted Sweet Potato Gelato

Yields 20 portions

Enjoy with the Creation Fine Cape Vintage

 

Vegan and Gluten-Free Olive Oil Cake

1 ½ cup gluten-free flour

¾ cup cacao powder

1 ½ tsp bicarb

½ tsp salt

¾ cup fructose

¾ cup coconut sugar

½ cup olive oil

120 g green queen olives

1 ½ cup coffee

1 tbsp apple cider vinegar

 

Preheat your oven to 180° C.

Mix the flour, bicarb, cacao, salt and fructose in a bowl.

Add the coconut sugar and olive oil and whisk till mixed through.

Add the coffee and vinegar and whisk till smooth.

Add the olives and mix till well distributed.

Pour into a pan and bake for 30 – 35 minutes until the cake tester comes out clean.

 

Coffee Sauce

250 ml cold brewed coffee

250 ml olive oil

250 ml Creation Fine Cape Vintage

Bring the Cape Vintage to the boil and light it to burn out the alcohol.

Set aside to cool down.

Whisk all the ingredients together in a mixing bowl placed over ice.

 

Roast Sweet Potato and Coconut Gelato

350 g coconut milk

28 g glucose

2.8 g coconut sugar

58.8 ml water

500 g orange sweet potato

Roast sweet potato in the oven till soft.

Scoop out the flesh and set aside to cool.

Heat all the other ingredients together.

Set aside to cool.

Home use:

Pour into a bar blender and blend till smooth.

Pour into your ice cream maker and churn till done.

Creation Kitchen:

Pour into a Pacojet beaker and freeze for 24 hours.

Churn before use.

 

Chocolate Bratzeli

100 g maize flour

15 g organic cacao

3 g salt

75 ml maple syrup

200 ml water

 

Mix everything together in a mixing bowl till smooth.

Turn your bratzeli iron on the lowest heat setting.

Pipe about 10 – 15 ml on each picture and press for about 4 minutes.

 

 

 

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