Galactic centre, as a word or poetic expression sounds very food related if you happen to know Greek. Why is the word galaxy so similar to the word “gala” which means milk in Greek? Well, seems like our milky way reminded the ancient Greeks of milk so they called it “galaxias kyklos”, which translates into “milky circle”.
Let’s remember a Greek myth about Zeus bringing his son Heracles home for his wife Hera to breastfeed him. Of course, Zeus had to wait for Hera to fall asleep because she literally hated the infant. Heracles was half-mortal and he was born from one of the Zeus’ affairs. In ancient myths, goddess Hera tried to kill him so many times. When Hera awoke, she suddenly pushed Heracles away. This caused a few drops of milk to spill into the night sky and the Greeks named it Milky Way.
But the centre of the galaxy doesn’t taste like milk?
On the contrary, it smells like Rum! I think sailors would love to sail there, wouldn’t they? 😉 Furthermore, the scientist concluded that it might taste like raspberries! How in the world could they know this? We are light years away from the space exploration which would bring us to the centre of our galaxy. In fact, we, the humans, still did not even go further than the moon. Well, by performing scientific methods, they actually concluded this based on the molecule of ethyl formate that creates the scent of rum and taste of raspberries.
Searching for aminos in the galactic centre
Astronomers who studied the giant nebula of dust in the centre of our Milky Way discovered that it could have the taste of raspberries and smell like rum. Seeking for amino acids in the universe, the main components of life-creation, researchers have discovered the presence of ethyl formate. Astronomers from Max Planck Institute for Radio Astronomy in Bonn, who participated in this study, said that the ethyl format determines the taste of raspberries, but that many other molecules are needed to grow raspberries in space.
Scientists who used 30-meter long radio telescope aimed at the giant nebula of dust in the galactic centre. They were able to identify about 50 molecules. Interestingly, two of these molecules are completely new! This discovery was presented at the European Week of Astronomy and Space Science at the University of Hertfordshire in the south of England.
Perfect inspiration for Keto cake
Why wouldn’t it be? As we know, raspberries are one of those rare keto friendly fruits. Furthermore, if we use fatty milk products, such as butter and mascarpone, we will be staying deep in the Keto friendly space… Making it smell like rum is also not a sin! Personally, I am using natural rum aroma in many of our Keto cakes. If you cannot find such aroma, you can simply heat up some real rum sdo that the alcohol evaporates. Then, use it as the wonderful lifter of cake experience.
Keto fruitcake recipes here at Greek Goes Keto are not rare! We already rocked the universe with our dark forest Keto cake and our Strawberry fields forever. However, this latest creation inspired by the universal beauty turned out even better than anything we ketonised before! When you cut and taste such a cake, the excitement is beyond describable. Yes, it’s keto, and yes – you can have it only after the meal! Never in between the meals, or as a snack!
Ready for Keto cake competition?
Yes, this one could be the champion of Keto fruit cakes. Especially if you prepare it with grass fed butter, organic mascarpone, raspberries, and of course – free-range eggs! The freshness and fluffiness of the sponge will surprise you as it surprised me! There’s nothing else to say but:
Let’s go to the galactic centre – where no one has gone before…
Galactic Centre Keto CakePrep Time 15 minutesCook Time 20 minutesassembling 15 minutesTotal Time 35 minutesServings 20
- 6 large eggs free-range
- 200 g (1 cup) butter grass-fed, melted
- 4 tbsp stevia or monk fruit blend sweetener
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp citric acid You can use 2 tbsp lemon juice instead
- 6 tbsp coconut flour organic
- 1 tbsp psyllium powder
- 2 tbsp natural rum aroma You can use regular rum but heat it to evaporate the alcohol
- 12 drops orange peel oil optional
- 500 g Mascarpone
- 3 tbsp lemon zest
- 2 tbsp stevia or monk fruit blend sweetener
- 150 g (5.2 oz) raspberries you can use frozen
- 100 ml (1/2 cup) raspberry infused water
- 1 tbsp stevia or monk fruit blend sweetener
- 1 tsp butter
- 1 tbsp natural rum aroma You can use regular rum but heat it to evaporate the alcohol
- 2 tbsp coconut crumbs
- 2 tbsp berries of your choice fresh or frozen
If you are using frozen raspberries, half an hour before you will start making the cake, pour some warm water over them and leave them at the room temperature. The raspberries will melt and the water will get infused with the aroma. You will use this water later for the syrup. If you are using fresh raspberries, blend a few of them in 100 ml (1/2 cup) water and set it aside for the syrup.
Beat the eggs with melted butter and sweetener until you get a smooth emulsion. Add sea salt and keep beating.
Mix baking soda with citric acid and add it to the emulsion. Keep beating.
Add 1 tbsp psyllium and start adding coconut flour spoon by spoon: The mixture will thicken. Now add rum and beat one more minute. You can add orange peel essential oil (edible) in the end, but this is optional.
Line a 30x20 cm (11x9-inch) pan with parchment paper and pour in the batter. Bake at 180ºC ( 350ºF) for 20 minutes and leave it in the oven for another 5 minutes to gradually cool down. Cut the sponge cake in half to create 2 layers.
Boil 100 ml (1/2 cup) raspberry infused water with 1 tbsp sweetener, rum and 1 tsp butter.
Using a spoon sprinkle the syrup all over the sponge cake and let it cool down totally.
Place 500 g (17.6 oz) mascarpone into a deep bowl and add lemon zest. Add the sweetener. Drain the raspberries and add them too.
Using an electric mixer mix them at the highest speed so that all the raspberries unify with the mascarpone. The mousse will not be totally smooth as the one in Strawberry fields forever cake. if you want it to be smooth, then use the method from that recipe which you can follow in this link.
Place the first layer on a wide plate and then place 1/3 of the filling on it. Place the other layer of cake on top and cover the whole cake with the rest of the filling/icing. Decorate with coconut crumbs and berries. Try to create a spiral design on top, just like the galaxy!
Serve after it's well chilled and try cutting 20 pieces of this amount of cake to match the macronutrient ratio at the bottom of this page.