Elderberry, the “witch tree,” has been used medicinally for thousands of years to treat flu, colds, and other illnesses and continues to play a role in modern herbal medicine today. Just going out to pick flowers or berries is healing. They’re plentiful, easy to spot, and smell wonderful – making them perfect for this delicate and flavorful dessert.
The base of this cake consists of dried apricots and cereal flakes, which complement the sweet, vanilla-flavored white chocolate and the subtle aroma of elderflowers. If there is some crust left over, roll it into balls and eat it later as a pick-me-up snack. Store in a sealed container.
The presentation of this cake is inspired by a dessert made by chef Bertrand Grebaut at his restaurant Septime in Paris. The simplicity and deep respect for ingredients is evident throughout the menu, making it one of my favorites. There is – at Septime and in some of the best restaurants in the world – a clear push for a more authentic style of food, aimed at bringing us as eaters closer to nature and the origins of our food. This is a million miles away from the frilly food of yesteryear and something I try and emulate in my own kitchen.
For 8 people
Ingredients
Extra virgin olive oil for greasing
100g mixed nuts (e.g. Brazil nuts, hazelnuts, walnuts)
50 g cereal flakes (e.g. buckwheat, oats, spelled)
150 g unsulfured dried apricots
10 g puffed millet, amaranth or rice
200g good quality white chocolate, chopped
300g organic certified silken tofu
1 tablespoon chia seeds, ground in a mortar or spice mill
Elderflowers (and/or edible flowers) for decoration
equipment
4 x 8-10cm tart tins or 1 x 23cm tart tin
Proceedings
1 Grease the tart pan(s) and line them with unbleached baking paper.
2 For the base, chop the mixed nuts into coarse pieces in a food processor. Add the grain flakes, apricots and 2 tablespoons of water and stir to form a coarse paste. Pour the mixture onto the work surface and knead in the puffed grains. Roll out the dough to a thickness of approx. 5 mm, then fill it into the tart tin(s) and line it.
3 For the topping, melt the white chocolate in a heatproof bowl over a pan of hot, but not boiling, water. Place the tofu in a food processor, followed by the melted chocolate and ground chia seeds. Pulse until a smooth mixture forms. Pour into the pie crust(s) and refrigerate for a few hours until firm.
4 Serve the cake(s) decorated with lots of individual flowers.
Tom’s interview on the topic of zero-waste cooking can be found in the October issue of healthy, which will be published on September 18th.
Recipe name
Elderflower and white chocolate cake
Author’s name
Tom Hunt
Published on
September 9, 2021
Average rating