.svg)
Sign Up for new Healthy Recipes
Introduction
The origins of the opera cake can be traced back to the early 20th century, when it was created by the legendary French pâtissier Gaston Lenôtre as an homage to the opulence of the Palais Garnier opera house in Paris. This raw vegan interpretation pays tribute to the cake's rich heritage while embracing a modern, health-conscious approach. With its intricate layers and harmonious flavors, each slice is a symphony for the senses, transporting you to the elegant world of Parisian pastry artistry.
Ingredients
• 1 1/2 cups (180g) raw almonds, soaked in water for 8 hours or overnight, then drained and patted dry
• 1 cup (120g) raw cashews, soaked in water for at least 4 hours, drained and rinsed
• 1/2 cup (120ml) pure maple syrup, plus more for brushing
• 1/3 cup (80ml) freshly squeezed lemon juice
• 1/4 cup (60ml) coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon sea salt
• 1 cup (150g) pitted medjool dates, soaked in water for 30 minutes, drained
• 1/2 cup (60g) raw cacao powder or unsweetened cocoa powder
• 1/4 cup (60ml) coconut milk or almond milk
• 2 tablespoons (30ml) pure maple syrup
• 1/4 teaspoon sea salt
Step 1:
Soak the almonds in water for 8 hours or overnight, then drain and pat dry.
Step 2:
Soak the cashews in water for at least 4 hours, then drain and rinse.
Step 3:
Soak the dates in water for 30 minutes, then drain.
Step 4:
For the almond sponge, add the soaked almonds, 1/2 cup (120ml) maple syrup, lemon juice, coconut oil, vanilla extract, and 1/4 teaspoon sea salt to a high-speed blender or food processor. Blend until smooth and well combined, scraping down the sides as needed.
Step 5:
Line a 6-inch or 7-inch springform cake pan with parchment paper. Spread the almond sponge batter evenly into the prepared pan and use a spatula to smooth the top.
Step 6:
Place the almond sponge in a dehydrator set to 115°F (46°C) and dehydrate for 6-8 hours, or until the center is firm and dry. Alternatively, bake in a preheated oven at the lowest temperature (around 170°F/77°C) for 2-3 hours, or until the center is set.
Step 7:
For the cashew cream, add the soaked cashews, 2 tablespoons (30ml) maple syrup, and 1/4 teaspoon sea salt to a high-speed blender or food processor. Blend until smooth and creamy, adding a splash of water if needed to achieve a spreadable consistency.
Step 8:
Once the almond sponge is cooled, carefully remove it from the pan and use a cake slicer or sharp knife to slice it horizontally into three even layers.
Step 9:
Place the bottom layer on a rimmed baking sheet or serving platter. Brush the top with a thin layer of maple syrup, then spread half of the cashew cream evenly over the surface.
Step 10:
Add the middle layer and brush with maple syrup. Spread the remaining cashew cream over the top.
Step 11:
For the chocolate ganache, add the dates, cacao powder, and coconut milk to a high-speed blender or food processor. Blend until smooth and well combined, scraping down the sides as needed.
Step 12:
Top the cake with the remaining layer of almond sponge and brush with maple syrup. Pour or spread the chocolate ganache evenly over the top, allowing it to drip down the sides.
Step 13:
Chill the assembled cake in the refrigerator for at least 2 hours, or until set, before slicing and serving.
Q: Can I use a different type of sweetener instead of maple syrup?
A: Yes, you can substitute the maple syrup with another liquid sweetener like agave nectar or honey (for non-vegan options).
Q: How far in advance can I make this cake?
A: The assembled cake can be made up to 2 days in advance and stored in the refrigerator. It's best to assemble it the day you plan to serve it for optimal freshness.
Q: Can I freeze the leftover cake?
A: Yes, you can freeze the leftover cake in an airtight container for up to 2 months. Thaw it in the refrigerator before serving.
• For the almond sponge, ensure the almonds are thoroughly soaked to achieve the desired texture.
• Use high-quality raw cacao powder for an intense chocolate flavor in the ganache.
• The cashew cream can be made in advance and stored in the refrigerator for up to 5 days.
• Adjust the amount of maple syrup or dates to suit your desired sweetness level.
• This recipe is gluten-free, vegan, and free from refined sugars.
• For a nut-free option, substitute the almonds and cashews with sunflower seeds and coconut cream, respectively.
Slice the chilled cake into 8 equal portions and serve with fresh berries or a dusting of cacao powder, if desired.
Store the assembled cake in an airtight container in the refrigerator for up to 5 days.
Start soaking the nuts and dates ahead of time to ensure they are properly hydrated. The almond sponge can be dehydrated or baked the day before assembling the cake.
- Taste and adjust the sweetness of the cashew cream and chocolate ganache by adding more maple syrup or dates, if desired.
- Use a hot, sharp knife to slice the cake for clean and even slices.
- Avoid over-blending the almond sponge batter to prevent it from becoming too dense.
For a nut-free option, substitute the almonds and cashews with sunflower seeds and coconut cream, respectively. You can also experiment with different nut or seed combinations for the sponge and cream layers.
This rich and decadent cake pairs well with a cup of fragrant herbal tea or a tart berry compote.
This dessert can be enjoyed year-round, but the fresh flavors make it especially suitable for spring and summer.
This recipe contains tree nuts (almonds, cashews) and coconut.
