Best Brazil Nut And Fig Torte Raw Recipes

BRAZIL NUT AND FIG TORTE (RAW)

Steps:

• To make base: Blend base ingredients until there is a solid mass in the food processor (it should be very fine with the occasional chunk). Place on a plate and form into a cake shape.
• To make frosting: Blend frosting ingredients well. If the dates are very firm and resist blending, just blend partially and let soak about 15 minutes to soften. Blend until smooth and creamy, then frost the cake. Decorate with lemon zest, nuts, fresh berries or passionfruit pulp.

BRAZIL NUT STICKS

Steps:

• Beat eggs till light; beat in sugar.
• Add everything else.
• Chill dough for 30 minutes.
• Heat oven to 350 degrees.
• Break off pieces of dough and roll to pencil shape, about 3" long.
• Place on greased baking sheets and bake at 350 degrees for 10 to 12 minutes.

BRAZIL NUT AND COFFEE BISCOTTI

Steps:

• Preheat the oven to 180 C (350 F).
• Dissolve the coffee in rum.
• Beat the eggs and sugar until thick and creamy, then beat in the coffee.
• Sift the flours and cinnamon into a bowl, then stir in the nut.
• Mix in the egg mixture.
• Divide the mixture into two rolls, each about 28 cm (11 1/4 inches) long.
• Line a baking tray with baking paper, put the rolls on it and press lightly to flatten to about 6 cm (2 1/2 inches) across.
• Brush lightly with water and sprinkle with extra sugar.
• Bake for 25 minutes, or until firm and light brown.
• Cool until warm on the tray. Reduce oven temperature to 160 C (315 F).
• Cut into 1 cm (1/2 inch) thick diagonal slices.
• Bake in a single layer on the lined tray for 20 minutes, until dry, turning once. Cool on a rack.
• Enjoy :D.
• PS: When cold, these can be stored in an airtight container for 2-3 weeks.

RAW DATE NUT TORTE

Steps:

• In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy).
• In a food processor, combine dates and lemon juice until smooth and creamy.
• Spread the frosting on top of the torte.
• Sprinkle on chopped walnuts (optional).
• May or may not refrigerate before serving. Firmer for cutting if refrigerated.

ORANGE BRAZIL NUT TART

Steps:

• Preheat the oven to 350 degrees. Line a 10 inch round cake pan with parchment paper, butter and flour.
• In a mixing bowl, whip together the egg yolks and sugar until pale yellow. Add the orange zest and vanilla, whip until light and fluffy and set aside.
• In a small bowl, combine 1 cup of the Brazil nuts with the flour and set aside. Reserve the remaining nuts for the garnish.
• In another bowl, beat the egg whites until foamy. Sprinkle in the salt and continue beating until soft peaks form. Alternate folding in the nut and flour mixture, and the beaten yolk mixture, until combined. Pour into the prepared pan.
• Bake 25 to 30 minutes, or until lightly browned. Set on a rack to cool, about 10 minutes. Run a knife along the edge to loosen and invert onto a platter. Remove the parchment let cool completely.
• Meanwhile, preheat the oven to 300 degrees. Place cake on a baking sheet lined with parchment paper.
• Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Arrange the sections over the cake. Pour the juice through a strainer and drizzle over the cake.
• In mixing bowl, whisk the egg whites until foamy. Gradually add the sugar, whisking until stiff peaks form, about 10 minutes. Gently fold in the reserved 1 cup of ground Brazil nuts.
• Spread the meringue evenly over the cake and bake 1/2 hour. Cool on a rack and serve.