The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.
I have never been to Paris but I have heard it is an incredibly place where people celebrate the pleasures of life. My raw, vegan version of the Orange Tian may be sacrilege in a place that seems to treat butter and cheese as essential ingredients for a fulfilling existence. I challenge anyone to give this decadent raw version a try. I guarantee you will have enough energy for a stroll along the Champs-Elysees , an afternoon tour of the Louvre and an evening full of gossiping with friends over a glass of champagne.
I started this treat with some ground almonds. I combined the ground nuts with a couple of tablespoons of raw agave syrup to form a thick batter that could be pressed into a pan.
I used the bottom of my measuring cup to evenly press the combination into my mini spring-form pan. I let the crust set up in the freezer for about 30 minutes.
Next, I added a dollop of apricot caramel (a combination of dried apricots, agave and water) and returned the pan to the freezer for about 30 mins.
Then I added the creamy layer, created by blending soaked cashews, coconut meat, coconut oil, dates, water and mint. All three layers were then returned to the freezer for another half hour.
Finally I supremed an orange and fanned the sections across the top of the Tian. I drizzled a little more apricot caramel on top. The flavours are very reminiscent of a creamsicle but the hint of mint was a nice addition. The citrus is bright and fresh and the creamy layer feels truly indulgent with each bite.
I know the Daring Bakers around the world have created celebrations of citrus to serve their families and friends. I hope you all had fun playing with this Parisian dessert.
In case you’re interested in the original (full of eggs and dairy) recipe you can download a pdf version to try in your own kitchen.