A showstopper of a desert, and one that delivers on taste as well as looks. Stay with this even if you don’t get it right first time, the technique is something you’ll refine with each attempt.
For The Base:
- 75g (½ cup) of cashews
- 60g (½ cup) of pecans
- 85g (½ cup) of dates - soft
- 2 tbsps of rice malt or alternative
- 1 tbsp of maca – optional
- Pinch of salt
For The Filling:
- 450g (3 cups) of cashews – soaked
- 150g (1.5 cups) of coconut oil – melted
- 45g (¾ cups) of desiccated coconut
- 300g (1 cup) of sweetener – rice malt or alternative
- 100ml (½ cup) of lemon juice
- Zest of 1 lemon
- ½ tsp of turmeric
- 200g (2 cups) of fresh/frozen blueberries
- Blend the nuts until course before combining with the rest of the ingredients until well mixed. Press your base into the bottom of a baking paper lined 8-inch tin.
- To start your filling add desiccated coconut to a high-speed blender and mix until it becomes quite fine. Then add cashews, sweetener & coconut oil to the blender and blend on high until the mixture is as smooth as possible, keep wiping down the sides to ensure nothing is left out. The mixture will still be slightly lumpy, but take out half of the mixture, place it in a bowl and set aside.
- Add lemon juice, zest and turmeric to the mixture left in the blender and blend until as smooth as possible. Make sure to taste at this stage and add in more lemon juice if it needs more flavour, and more sweetener if it’s too tart. Pour into a second bowl.
- Add in the other half of the mixture to your blender (don’t worry about washing it) along with the blueberries. Blend until totally combined and add in any more sweetener if it’s needed. Pour back into its bowl.
- Add in a dollop of each mixture at random onto the cake base, alternating between the colours, making sure you are using roughly the same amount of each mixture, until you have used it all up. Give the tin a wiggle from side to side to settle the mixture, and using a knife or chopstick, swirl through the mix to create a pattern.
- Set in the fridge overnight, or the freezer for 3-4 hours until firm. Take out of the tin and decorate. Keep in fridge before serving.
Recipe courtesy of Raw Cake by Daisy Kristiansen and Leah Garwood-Gowers (Pan Macmillan, £16.99)