All Souls Cake

Trick or treat with the Thinning of the Veil, All Souls Cake! This sweet and savoury Samhain or Halloween creation may not so much as spook you, but it will delight and tantalise your taste buds. An edible embellishment to help decorate your Feast of the Dead celebration table.

If you are wondering what Samhain (pronounced ‘sow’inn’) is, it is a date in the Pagan calendar marking the Feast of the Dead, a seasonal ritual celebrated by Pagans as the Celtic New Year. For non-Pagans it is called Halloween.

Happy Samhain or Halloween approaching, may the spook be with you!

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Skill: Easy    Serves: 12 

Ingredients for the Base:

  • cups walnuts (optional: soak over night, drain, rinse and dehydrate at 40 degrees C until dry to optimise nutrition and ease digestion)
  • 6 medium carrots, peel and cut into chunks
  • 1 cup currants, soak overnight in filtered water, drain and rinse
  • ¼ cup wild carob, date or maple syrup
  • 1 Tbls mixed spice
  • 2 cups raw carob powder, sieve
  • Zest of one orange, finely grate
  • ½ cup melted coconut oil, bain-marie to melt

Method

Prepare the walnuts in advance. In a food processor break down the dry nuts until fine and place in a large mixing bowl. Pulse the carrots in a food processor until small and add to the mixing bowl. Rinse the food processor and process the currants with the syrup and mixed spice until a smooth paste is achieved and add to the mixing bowl. Add the carob (be sure to refine any lumps by sieving), orange zest, coconut oil and thoroughly mix. Place into a 9” spring form cake tin (round or square), spread evenly and put aside.

Ingredients for the Topping:

  • 3 cups cashew nuts (optional: soak over night, drain, rinse and dehydrate at 40 degrees C until dry to optimise nutrition and ease digestion)
  • 1 ½ cups filtered water
  • ¼ cup light agave syrup
  • 1 tsp vanilla pod (insides only)
  • ½ cup melted coconut oil, bain-marie to melt

Method

Prepare the cashew nuts in advance. Place the dry nuts in a blender add the water, syrup, vanilla, oil and blend until silky cream and smooth. Pour on top of the cake base, spread evenly, place in the fridge overnight to set and infuse with the thinning of the veil (the boundary between the seen and the unseen worlds).

To Garnish:

  • 2 Tbsp raw chocolate nibs, grind in a pestle and mortar
  • Zest of one orange, finely grate

Method

The following day, sprinkle the chocolate nibs on top of the cake followed by the orange rind. Turn out the cake, slice and serve with a soothing cup of your favourite seasonal loose-leaf herb tea.

Tips:

  • If you wish to source some of the above mentioned ingredients in bulk to save on cost e.g nuts, powders, syrups, spices and oils, I recommend Tree Harvest however, you would need to contact them, set up an account and ask for a product catalogue to start ordering.
  • Avoid the use of ROASTED carob, as it will RUIN the flavour of your cake!
  • Please use the best ingredients you can source and afford e.g organic and raw/living foods for the tastiest result.

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All comments and questions welcome!