Holly-day Raw Eggnog Cake

Another quickie post to show how easy it is to dress up a cake with an edible raw holly decoration.

This idea can be used on your favorite cake, brownie, or cookie.

Red raspberries for the berries of course, and cut mint leaves for the holly leaves. I used dehydrated berries because fresh ones sometimes release juice onto the cake.

I cut the mint with a small holly leaf cutter*, and coated them with agave mixed with a little water to try and preserve them a bit. I purposely made them a few hours ago to see if they would last. I laid them on waxed paper, and folded it over them to cover.

*ETA~if you don't have a leaf cutter, try cutting the mint with kitchen shears, or don't cut them at all!

I also returned the cake to the freezer after taking pics, and the leaves froze perfectly...for a few hours, then they wilted. Attach leaves and berries as close as possible to serving:)

The cake is raw 'eggnog' ice cream. I simply processed a double recipe of the eggnog posted here in the ice cream maker. The raw eggnog is adapted from Neal's Holiday Nog.

This time I measured the almonds before soaking, and they enlarged quite a bit overnight. I added a few more dates to sweeten it a little more and did not strain the mixture. This made a great tasting ice cream, although not as smooth and rich as a cashew based. If making this for company, I might try cashews in place of all or part of the almonds in the nog.

This recipe could probably make a nice raw eggnog flavored cheesecake by adding some coconut oil to firm, and less water in the nog.

I pressed a nut crust into the 7 inch spring-form pan before filling. I froze the cake overnight, and realized I did not pack the ice cream very carefully when the sides were removed today, so I had to coat the outside edge with some whipped cream to cover the holes:) I piped a circle of whipped nut cream and decorated with leaves and berries.

A single holly cluster in the center looks elegant:

Spiced Nut Cream:

1 cup nuts, soaked, rinsed and drained,I used cashews today
1/4 cup dates, soaked till soft
1 to 1 and 1/4 cups fresh water
1 tablespoon coconut oil, softened
1 tablespoon chia seed, ground...measure then grind
sprinkle of spice, I used nutmeg and cinnamon to match the eggnog.

Place all ingredients in high speed blender, and whip:) I stream in extra water as it is running if needed, to create a light cream.

Chill cream at least 1 hour to firm up a bit before piping.

I hope you enjoy this easy decoration idea for your Happy Raw Holidays!

Sincere thanks to Executive Chef of Pure Food and Wine, Neal Harden, for the inspiration.


Berry Blue Toes said...

wow wow wow & yum!

Pam said...



evergreen said...

Awww...thanks BBT and Pam:)

bitt said...

wow, impressive! I need some more gadgets like a holly cutter and that stuff you use to make the decorations on the side of the cake. santa, did you hear that???

i DO have some dehydrated raspberries though.

evergreen said...

Hi bitt!...no worries...you can cut the leaves with kitchen shears if you don't have a cutter:)

Joyce Holsten said...

Hi Angela! I'm finally catching up with my favorite blogs! That cake is stunning! Wow you are so good with the cake decorating. Gotta learn to do that someday! :-) An eggnog flavored cake sounds so amazing for the holidays. And that eggnog recipe from PF&W looks yummy too! Nutritional yeast! Who would have thought! :-)


evergreen said...

Hi Joyce!...so nice to see you!!!

Thanks for the lovely compliment... (blush).

I bet you can easily transform the flavor into one of your amazing cheesecakes!

Neal's eggnog recipe is so good! Wasn't it was so nice of Sarma to post it for us?:)

Michal said...

Holy smokes, this looks incredible. Im literally drooling. :)

evergreen said...

Hi Michal...you are so sweet, but don't drool...you might short out the keyboard:)

Jess of Veg Out! said...

This cake looks so beautiful! I want to try making this!

evergreen said...

Hi Jess!...thanks, and happy holidays:)

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