For the topping:
380 g/3 cups unsalted cashews
960 ml water, for soaking
¼ teaspoon salt
120 ml Rejuvelac (see below) or water
200 g rice, maple or agave syrup
150 ml virgin coconut oil, melted
freshly squeezed juice and grated zest of 2 organic lemons
240 g frozen sour cherries
- 60 g wild strawberries, fresh sour cherries or other berries
For the crust:
160 g walnuts
60 g dates
60 g raisins
freshly squeezed juice and zest of 1 organic lemon
1 tablespoon rum or mirin (optional)
¼ teaspoon cinnamon
pinch of salt
20-cm/8 in. or 24-cm/10-inch cake pan, base lined with parchment paper
1.Soak the cashews in water and add ¼ teaspoon salt. This process will take
36 hours in summer and 72 hours in winter.
2.They are ready when the water gets cloudy and a little sticky. Strain the cashews and wash thoroughly under running water.
3.To make the crust, process the walnuts in a food processor to get small chunks.
4.Separately blend the raisins and dates into a paste with the lemon juice and zest, rum/mirin (if using), cinnamon and salt.
5.In a bowl, combine the walnuts with the fruit paste to get a slightly sticky dough that holds together.
6.Place the crust mixture into the prepared cake pan and distribute evenly with moistened hands.The crust will be quite thin, especially if you’re using a 24-cm/10-inch cake pan, but that’s alright. Refrigerate while making the topping.
7.To make the topping, blend the fermented and washed cashews with rejuvelac, soda or water to get a velvety-smooth cream.
8.Add the syrup, melted coconut oil, lemon juice and zest and blend again until incorporated.
9.Spoon one-third of this mixture on top of the prepared crust and push it with a spatula from the middle towards the sides.
10.Add the frozen sour cherries to the remaining amount of cashew cream and blend again until smooth.
11.Spoon onto the middle of the cake, leaving a thin edge of the bottom white cream all around the edge.
12.Even the sour cherry cream with the spatula.
13.Sprinkle fresh berries on top and press gently into the cream.
14.Place in the freezer for about 1 hour before serving, or until the cream is just right for cutting.
See More Recipes from Fermented Foods for Vitality and Health by Dunja Gulin