Raspberry & Cashew Cream Cake
Updated: Feb 29, 2020
I realised late last week that I had not made experimented with something completely new and sweet for some time. Also, Rissie was waxing lyrical about a strawberry and cashew cream slice I made months ago so I thought I would try to do something completely different.
This is a frozen dessert, but it is really important to remember to take it out half an hour before you want to eat it, to allow it soften a little – that is when it is at its most delicious!
This is so deliciously and almost sinfully easy!
Raspberry & Cashew Cream Cake These ingredients are enough for a small spring bottomed cake tin 10cm in width – so a cake for two really. Adjust the ingredients accordingly for a larger cake.
Base: ¼ cup raw cashews ¼ cup pitted dried dates - soak in water for 15 minutes which will allow them to soften.
For the base whiz the cashews and the dates in a processor. Then press the mix into the bottom of the lined cake pan.
Filling: 1 cup raw cashews – soaked for at least 4 hours and then drained ¼ cup almond milk 2 Tablespoons Maple Syrup Smidge of vanilla essence 1 punnet of raspberries. Blend the cashews, almond milk, maple syrup, vanilla essence and ½ punnet raspberries until smooth. Cover the cashew and date base with a layer of raspberries, then cover with the cashew cream mixture and allow to set in the freezer.
Topping: 1 punnet raspberries.
Once you are ready to serve, allow to thaw then dress with fresh raspberries. I also added some raspberry coulis on top as well!
Please note that the fresh raspberries tend to weep so best to only garnish with fresh raspberries prior to serving.