After many sunny days, it was rainy yesterday.
I love warm, sunny days but the rain yesterday made me appreciate it (although perhaps not as much as it made the plants happy). Such weather gives me a good excuse to stay in the house all day and hang around in the kitchen…
I didn’t measure anything so I tell you the (rough amount of) ingredients. You can trust your taste and go for it! This beautiful cake is really easy to make. All you need is a blender.
Ingredients (serves 8 to 12, a 20 cm round tin):
For the base
30g Nuts of your choice (I used cashew nuts)
1 tbsp Black sesame seeds
A handful of raisins
1 tbsp Chia seeds
2 tbsp Date syrup or other sweeteners
For the cake
1 Beetroot, boiled or raw (I used boiled one)
180g Cashew nuts, soaked for a few hours and drained
2 to 3 tbsp Coco powder
2 to 3 tbsp Date syrup or other sweeteners
1 tbsp Coconut oil
For the cashew lime cream
50g Cashew nuts, soaked for a few hours and drained
Juice of a lime
1 to 2 Date syrup or other sweeteners
- Combine all the ingredients for the base in a food processor or a blender until you get a sticky dough. Adjust the amount of liquid or dry food to get the right consistency. Press into the base of a tin.
- Combine all the ingredients for the cake in a blender until you get a thick, creamy and mousse-like texture. Adjust each ingredients for the consistency and taste. Pour the mixture on top of the base.
- Combine all the ingredients for cashew lime cream in a blender. Adjust the taste and consistency as above.
- Drop the cashew sauce on the cake mixture. To get the pattern on the picture, take a knife, gentry scratch the surface several times as if you draw circles.
- Sprinkle some cacao nibs and chia seeds. Refrigerate, or freeze for one hour until it sets.