Ingredients for 4 people
- 250 ml whipping cream
- juice and grated peel of an orange
- 120 g cane sugar
- 170 g white spelt flour
- 30 g roasted chickpea flour
- 4 tsp tartar baking powder
- ½ tsp turmeric
- ¼ tsp pure vanilla extract or 1 pouch bourbon vanilla sugar
- pinch of salt
- 3-4 tbsp apricot jam
- 3 tbsp desiccated coconut
- juice of half an orange
- ¼ tsp cardamom
- ½ tsp cinnamon
- coconut flakes for coating
Carnival dessert balls with coconut and orange
Carnival and Ayurveda? From a purely culinary point of view, there is no conflict here, as our Ayurveda cook Heide Maria Vendler will show you. Her coconut-orange carnival dessert balls, a recipe she created specifically for our readers, will add a fine carnival dish to your table spread – Ayurveda style!
Just the sight of these alternative ayurvedic fritters will bring a smile to your guests’ faces.
And should you have developed a taste for this recipe, these jolly-looking coconut-orange dessert balls, when served at a kid’s birthday party, will also make children’s hearts beat a little faster.
Whip the cream and sugar until soft peaks. Then carefully stir in spelt flour, chickpea flour, baking powder, turmeric, vanilla, juice and grated orange peel, and salt. Place the batter into a cake tin (Ø 24 cm, 9 inches) and bake at 180 °C for approx. 25 minutes.
Let cool (ideally overnight).
Now crumble the cake in a large bowl.
Bring the remaining orange juice, grated peel and apricot jam to a light boil and pour over the crumbs. Add the cinnamon, cardamom and coconut flakes and work the ingredients into a soft mixture. If the mixture seems too stiff, add a bit more apricot jam.
Roll the mixture into golf-sized balls and coat with coconut flakes. Use any ingredient, such as colourful sugar pearls, chocolate drops, raisins, or any other ingredient of your choice, to make “faces“, and place a small carnival cone or something similar on top as hat. This makes the little balls look not only very jolly but also irresistibly delicious.