The only date you need this Valentines Day is with this show stopper of a cake. It’s romance on a cake stand. So go on, cook yourself a cake full of love.
This cake might look impressive but it’s honestly, incredibly easy to make! There’s a bit of resting time involved as you wait for things to cool, but the time it takes to make this beauty is honestly no time at all. Simply whip up a batch of these delicious and nutritious buckwheat crepes which will definitely become one of your favourites. Then, sandwich the crepes together with nutella (I’m going to show you how to make a deliciously homemade version) and whipped coconut cream. This cake has some serious wow factor.
Promise me you will give this a go this weekend, or for pancake day coming up! I just know you’re going to love it.
- 50g ground almonds
- 250g buckwheat flour
- 650ml milk (I use almond milk, but any milk will do)
- 2 eggs
- 1 dessertspoon of vanilla
- 2 tablespoons of maple syrup
- 1 cup hazelnuts
- ¾ dark chocolate
- ¾ almond milk
- 1½ tablespoon maple syrup
- pinch of salt
- 1 (or 2) can of coconut milk
- 1 tablespoon maple syrup
- strawberries, mint, rose petals
- Simply mix everything together in a bowl.
- Stir well to combine.
- Then lightly grease a non stick frying pan (about an 8 inch pan).
- Add about a ladle worth of batter and swirl it round the pan. Leave to cook for a minute or so and when it's started to set, flip it! Cook for another minute or so until lovely and brown. Tip onto a board and then repeat until you've used all the batter.
- Leave the pancakes to cool whilst you get on with the nutella
- Pop the hazelnuts in the food processor and blend until it becomes a gorgeously smooth butter. This should take about 5 minutes, but you may need to stop and scrape down the sides of the bowl occasionally to make sure it is all blending.
- Pop the chocolate, milk, salt and maple syrup in a pan and heat gently. Once it's melted and looking so good that you want to dive it, pour it into the food processor with the hazelnut butter and blend for a few seconds until it is deliciously smooth.
- Pour into a pot and put it in the fridge to set. It will thicken up as it cools.
- Take a can of thoroughly chilled coconut cream from the fridge. I've taken to just storing them in the fridge so that I always have a chilled one to can. Hey, it's the life I lead.
- Scoop off the thick cream and save the coconut water for another time. (You may be out of luck and get a dud one, in which case, don't panic, just open another one! It's just the way the cookie crumbles.)
- Pop it into a bowl and whip it until it is lump free, smooth and lovely looking. Add a splash of vanilla extract and the maple syrup. Give it a good stir.
- Simply take a crepe and pop it on a lovely plate to serve it on.
- Spoon on a scoop of nutella and spread it evenly around the crepe. Now do the same with the coconut cream. Pop another crepe on top and then repeat exactly as you did with the first pancake. Repeat until you've used all the pancakes.
- On the pancake on the top, just spoon on some coconut cream. Top with strawberries, mint sprigs and a scattering of rose petals.
- It's best left in the fridge to chill for an hour, if you can bear to wait!
Then, cut a slice and marvel at your handiwork!
Just look at those layers!! Like a ballerinas tutu
How can you not smile when you look at this beauty??
Happy Valentines to you!
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