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Mairi Taylor the Kick Start Business Owner in Leicestershire created this amazing recipe
See more of Mairis recipes at www.Fab-fitness.com
One of the things I love most about being a KSFL® Coach is it has taken me back to my roots. I used to spend hours and hours reading and re-reading the recipes in my mums Readers Digest magazines and thinking about what I would cook and bake.
I studied Home Economics at University and as part of the Food Modules we had to do product development. I remember the product I developed for my final project was “low fat” chocolate cheesecake cups! How ironic yes I was an ’80′s teen and low fat was all the rage! How ironic that now here I am recommending good fat, non processed and cooking from scratch and absolutely abhor anything with low fat on the label. Oh and I eat and drink a load more veggies than I ever did as an 80′s veggie!
Some habits haven’t changed and I now surf web sites looking at clean recipes and watching cookery shows thinking about how I could clean up the recipes.
So with Xmas coming and the KSFL® holding a #CleanCakeFriday I wanted to rise to the challenge and as my colleague Sarah Bragg had already created a clean Xmas cake I was inspired and wanted to create another Xmas favourite – the Yule Log!
So I set aside a Sunday afternoon and got prepping – my first attempt wasn’t spongy enough and didn’t roll up – so back to the drawing board and that’s when I remembered I had seen a recipe for “jelly roll” aka Swiss roll on one of my favourite sites The Paleo Mom and I thought lets just adapt something that’s already been proven. I already knew what I wanted the filling to be and how I was going to make the frosting so on with the baking!
Ingredients:
8 large eggs, separated
2/3 cup coconut sugar separated into 1/3 cups each
1 ½ tsp. vanilla extract
¼ cup coconut flour sifted
½ cup almond flour
2 Tbsp. cocoa powder raw or Green & Blacks cocoa powder
Zest and juice of 1 orange
Desiccated coconut for decorating
Method:
1. Prepare Swiss roll tin by lining with wax paper. I cut the corners to ensure the greaseproof paper lies flat. Preheat oven to 180°C.
2. In a large bowl, beat egg whites until soft peaks form. Add 1/3 cup sugar gradually and continue to mix until stiff peaks form. In a separate, small bowl, beat egg yolks with the remaining 1/3 cup sugar and vanilla until thick. Whisk in coconut, almond flour and cocoa. Then add the orange juice and zest and blend in.
3. Fold yolk mixture into egg mixture being careful not to lose too much volume. As the yolk mixture is quiet thick I ended up whisking it in with the hand mix to ensure a smooth batter.
4. Spread batter out onto prepared tin. Take the time to spread the surface evenly and into the corners.
5. Bake for 16-17 minutes, ensuring a skewer comes out clean. Meanwhile, lay out a piece of greaseproof paper (roughly the size of your baking sheet), on a cooling rack, cover with a large tea towel or clean jay cloth and another layer of greaseproof paper.
6. Remove cake from oven and immediately invert over greaseproof paper. Carefully peel off the wax paper. Starting from one of the shorter sides. Roll the cake up in the greaseproof/tea towel. This may take a few attempts – be patient. Let the rolled-up cake fully cool on a wire rack.
7. Once completely cooled, gently unroll the cake. Remove the greaseproof paper and tea towel. Spread the filling evenly over the inside and roll the cake back up.
8. Wrap up the Swiss roll in greaseproof paper and refrigerate, seam side down, until ready to assemble the Yule Log (at least 1 hour, or overnight)
Filling:
1 tub Coyo® Yoghurt
1 large orange zest and Juice
Blend all of these together to form a smooth creamy filling.
Frosting:
1 cup cashews soaked for 1 hour and drained
5 dates soaked in 1 cup warm water – keep the water
1 tsp. vanilla extract
1 Tbsp. raw cacao or Green and Black cocoa powder
Zest and Juice 1/2 orange
Pinch sea salt
1 Tbsp. Maple Syrup (optional)
Blend all the ingredients together slowly adding a tbsp. of the date water at a time till you get the right consistency. If you have a very sweet tooth you may wish to add the maple syrup too?
When you are ready to assemble cut one end off at an angle and line against the side of the larger piece to form a branch.
Spread your frosting all over the two pieces and then with a fork create a bark like effect. Sprinkle the desiccated coconut over the time like snow and then serve.
This definitely tasted better a day after preparing as all the flavours had a chance to mature and keeps in the fridge for 3 days – if it lasts that long!
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