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.
¼ cup raw cashews
¼ cup pitted dates
• If using medjool dates, use as is. If using the 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.
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.
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!