A really yummy, nice looking and easy-to-make cake. Not too sweet but sweet enough.
1 deciliter almonds
1 deciliter walnuts
1/2 deciliter pecans
1/2 deciliter brazil nuts
About 15 dates (soaked until soft)
1/4 deciliter cacao powder (raw or not – you decide)
Tip! A big fan of almond icing? Do only almonds for the crust!
Place nuts in food processor and chop finely.
Add dates and cacao and blend well. Mixture should stick together when you pinch it.
Press 2/3 of the mixture into the bottom of a pan (preferably spring form and like 7-inch). Line it with parchment paper press well.
Set the remaining 1/3 mixture aside to use for filling layer and/or to sprinkle on top of the cake.
1/2 deciliter orange zest – from an organic orange.
2,5 deciliter cashews (or if you don´t want to use cashews or don´t have any – use peanuts, brazil nuts, walnuts, almonds or whatever you have at home). Soak them for a few hours – if you have time – then rinse and drain well.
1 1/4 deciliter coconut oil, melted.
I,5 deciliter fresh orange juice (approximately 3 oranges)
1 deciliter raw organic honey/agave (you don´t want to use Yacon sirup since you want the filling as white as possible to make a nice contrast to the crust).
1 tablespoon fresh grated ginger
Zest orange and set aside.
Mix together nuts, coconut oil, orange juice and honey/agave. Blend on high speed until smooth.
Add zest and ginger. Pulse just to combine.
Pour over the crust.
Keep in fridge (or freezer) – or overnight – then top with remaining crust. Then filling again.
Top with a piece of orange and/or leftover zest and bits from crust.
I got the inspiration for this recipe from the awesome blog Rawmazing. Go there and you will see what this cake is really supposed to look like…