One day before we left to Paris (in the beginning of April) I made this dreamcake for my boyfriend’s birthday. Last year I baked ginger carrot cake (with orange mascarpone frosting) for him and that was a hit. But this raw cashew dreamcake… I have to say it is heavenly.
Because it is raw – it means 100% healthy! All the minerals, vitamins are presented in this cake. Of course we couldn’t eat all of it in the morning before leaving to Paris so we freezed the leftover. We knew it will come handy when we arrive home from the city of love. Paris was wonderful and oh so romantic but when our plane landed in Budapest, the only thing we could think of, was this cashew cake. Eating the leftover was the first thing we did after dropping our backpacks in the flat. 🙂
The recipe is from one of my favorite blogs, My New Roots.
Raw Cashew Raspberry Dreamcake
For the crust
– 1 cup raw (peeled) almonds
– 1 cup fresh dates, pitted
– 1/2 teaspoon salt
For the cream
– 1 and 1/2 cups raw cashew, soaked for at least 5 hours, then drained
– 1/3 cup honey or agave syrup
– 1/3 cup coconut oil
– 1 cup raspberry (thaw completely if using frozen)
– 2 lemon’s freshly squeezed juice
– 1 vanilla bean, split and seeded
Place dates, almonds and salt in a food processor and pulse to chop until the fineness is a bit chunky (good if you spoon out a small amount of mixture, you roll it in your hands and the ingredients hold it together). Line a spring-form pan (diameter about 20 cm) with clingfilm and scoop out crust mixture in it. Press firmly the mixture with your hands, making sure the base is well packed. Rinse the food processor well.
Place soaked cashew, lemon juice in the food processor. Start blending it, then slowly add honey, coconut oil and vanilla until very smooth. Pour about 1/3 of the mixture out onto the crust and smooth with a spatula. Add raspberries to the remaining cream in the food processor and blend on high until smooth creamy. Pour onto the first cashew layer of the cake. Place in freezer until solid. To serve, remove from freezer 30 minutes before eating it. You can keep the leftover (???) in the freezer for one or two weeks.