This recipe is from one of my favourite books “Little Bird Goodness” by Megan May. The book is amazing and many of the recipes are part of our weekly menu.
This cake is perfect for any kind of parties and surprises many with its fresh sweet taste. One cake is enough for at least 8 people since already a small amount fills your stomach perfectly.
The evening before set 1 cup almonds to soak in water overnight. Also soak 2,5 cups of cashews 2-4 hours before starting to bake.
Base
Filling
Topping
Eatable flowers, fresh rapsberries or wild strawberries. You can use your imagination in this :).
To make the base, place well drained and rinsed almonds and cashews in a food processor and blend until almost fine. Add dates and blend until well combined and the mixture gets a bit sticky. Then add all other base ingredients and blend until it holds good together. Line a 20 cm cake tin with parchment paper and firmly press the mixture into the tin. Place to the fridge while you make the filling.
To make the filling, place all ingredients except coconut oil and cacao butter in a hight-speed blender. Blend until very smooth, being careful not to let it heat up. While blender is going pour in coconut oil and cacao butter and blend until fully combined into the mixture. Pour over the base, cover and allow to set in the fridge for 6 hours. Freezer is also an option if you are in a hurry.
To finish, use an offset spatula (or a knife submerged in hot water for 1 minute and then dried) to smooth any imperfections. Then top with eatable flowers or berries and sprinkle of matcha powder.
The cake will keep well covered in the fridge for around 1 week, or you can keep it in the freezer as well.
