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Raw Strawberry Cake

Marita Eriksson

Espoo, Finland

Cookbook Author, Ruokaan Rakastunut

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Instagram: @myblisskitchn | myblisskitchn.com

INGREDIENTS

Crust

6 dl almond meal

4-5 tbsp agave syrup

1/3 tsp sea salt flakes

1 dl melted coconut oil

 

Filling

6 dl cashews soaked overnight (rinse and drain)

2 dl agave syrup

200 g raw cacao butter

2 dl freshly squeezed lemon juice

1 dl melted "coconut manna” (= puréed coconut butter)

½ tsp Bourbon vanilla powder

½ -1 tsp vanilla extract

5 dl / or more fresh strawberries (sweet ones are the best)

10 g (5-6 tbsp) freeze-dried strawberries

(Water if needed: do not use cold water)

 

METHOD

• Line a 17 cm springform cake tin with parchment paper. Mix the crust ingredients in a bowl and press into the tin and chill. Filling

• In a double boiler, gently melt the cacao butter. Melt also the coconut manna. Place the soaked cashews and all the other filling ingredients (except strawberries and freeze-dried strawberries) into the blender. Blend until smooth. Pour about 3 dl of the filling into a bowl (leave the rest of the filling into the blender jug). Then add the fresh strawberries into the blender jug and blend again until smooth. Finally add the freeze-dried strawberries and stir with a spoon. Pour the fillings (red and white) in turns into the cake tin. Even the surface with a spoon. Place the cake tin into a freezer overnight or until it’s totally firm. When the cake is firm, take it out of the freezer, remove from the tin and decorate with fresh strawberries, almond flakes and freeze-dried strawberries. Serve and enjoy. Store in the fridge

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