This recipe is based on the Carob Brownies from Nourishing Traditions. It is NOT safe for someone on the Specific Carbohydrate Diet. This is a good special occasion cake. I have used it a number of times for birthdays and holidays. If someone is new to the diet, remove the cocoa powder and add 1tsp cinnamon, 1tsp allspice, and 1/2tsp cloves to make a Spice Nut Cake.
1c organic walnuts, soaked and dried
2c organic pecans, soaked and dried
2/3c organic butter
1/4c local raw honey
4 pastured eggs
1T organic vanilla extract
2/3c organic cocoa (optional)
Grind up nuts into a fine flour with a food processor and set aside in another bowl. In the food processor, cream butter with honey. Add vanilla extract and cocoa. Add eggs one at a time. Blend in nut flour for a fairly stiff batter. Pour into a buttered 8″x8″ glass baking pan. Bake at 300F for 20-30 minutes. Do not over cook. The nuts will take on a burnt flavor. Completely cool cake in the fridge before icing.
Cream Cheese Icing
2/3c homemade yoghurt cream cheese or organic cream cheese
1-2T local raw honey
1T organic vanilla extract
1tsp organic fresh lemon peel, finely grated
1tsp organic lemon juice, freshly made (optional)
In a food processor, mix the cream cheese, honey, lemon peel and lemon juice until creamy smooth. Use this icing on a very cold cake.
Sour Cherry Sauce
2c organic sour cherries
1/4c cranberries (optional)
2-3T local raw honey
1T brandy (optional)
Simmer the sour cherries and cranberries over a very low heat until soft. (The cranberries help thicken the mixture.) Remove extra water if needed. After the fruit mixture cools, blend in a food processor until smooth. Add the raw honey and brandy to taste. Cool sauce in the fridge and use as a fruit layer in the cake or as a sauce on top.