Yule Log: 

 

Ingredients

 

For the cake:

100g wholemeal plain flour

100g ground almonds

100g of Biona Coconut Sugar

6tbsp Biona Organic Coconut Oil, melted

2 tbsp Biona Organic Ground Flaxseed

4tbsp Aduna Cacao Powder

1tsp baking powder

100ml water

 

For the filling:

1 tin of Biona Organic Coconut Milk, chilled

80g Biona Organic Cranberries

 

For the icing:

1 tin of Biona Organic Coconut Milk, chilled

3tbsp Biona Organic Maple Agave Syrup

2tbsp Aduna Cacao Powder

 

Optional:

Desiccated coconut for decoration

 

Method

·         For the filling and icing, the coconut milk needs to be a thick cream. Leave the 2 tins of coconut milk in the fridge for at least 12 hours so that the                     cream separates from the water.                                                                                                                                       

·         Preheat the oven to 200C/180C fan.

·         Line a 34cm x 25cm swiss roll tin with parchment paper.

·         Mix the ground flaxseed with 4 tablespoons of water in a small bowl and leave in the fridge for 5 minutes.

·         In a large mixing bowl add the wholemeal flour, ground almonds, coconut sugar, baking powder, coconut oil, cranberries, 100ml of water and 4                       tablespoons of cacao powder.

·         Mix until you have smooth batter and then pour into your lined baking tray and spread out evenly.

·         Place in the oven for 10-12 minutes and have a fresh piece of parchment paper laid out on your work surface, you will use this to roll the sponge.

·         When the sponge is ready, leave to cool for about 10 minutes and then carefully flip the sponge upside down onto the fresh parchment paper.

·         Cut off the sides of the sponge, about 2cm from the edge, so that any burnt bits have been removed.

·         With the paper, start to roll the sponge. Keeping rolling the sponge and the paper together.

·         If the sponge begins to crack or break, the cream filling will glue it all together.

·         Leave to cool for about 1 hour.

·         Take 1 of the tins of coconut milk from the fridge and open it from the bottom. There should be water floating on top of the cream which can be                       poured away. Just scoop out the cream from the bottom into a bowl.

·         Leave the cream to soften up for about 5 minutes and then unroll the sponge. The sponge may have split or broken in some places, but just make                   sure to push the sponge together so there are no visible breaks.

·         Spread the cream over the sponge about half a centimetre from the sides.

·         Roll the sponge again. Use the paper to start rolling, however this time the paper will not roll with the sponge.

·         Use the paper to gently roll up the sponge to the very end.

·         Place the log on a plate and put in the fridge for about 30 minutes to set the cream.

·         To make the icing, take the second tin of coconut milk and open the same way as the first tin.

·         Mix the thick cream with 2 tablespoons of cacao powder and 3 tablespoons of maple agave syrup.

·         Take the log out of the fridge and spread the icing all over.

·         Use a fork to make the log pattern and sprinkle with desiccated coconut.

·         Put back in the fridge for another 30 minutes before serving. 

Windmill products used in this recipe