I’ve made this cake three times and have changed the recipe each time – and as I’m now happy with it it’s time to share the love! This is the easiest of cakes to make and as healthy as a cake gets too. The raspberries and lemon make it a bit zingy, so it’s not a very rich cake at all.All you need is 7 ingredients. I’ve tried almonds and pecans but hazelnuts are definitely my favourite. Roasting them makes them so sweet and flavoursome – plus I don’t get any allergic symptoms like I usually do when eating hazelnuts.
This is what you need:
- 1,5 dl of roasted hazelnuts (or almonds, pecans etc.)
- 1 dl of soft dates
- 3 dl of cashew nuts (soaked for a couple of hours)
- juice from 2 lemons
- 1 dl melted coconut oil
- 0,5 dl honey (or vegan alternative)
- 2 dl raspberries (or any other berries)
Start by roasting the hazelnuts in a pan on a medium heat for 5-10 minutes until they start to smell sweet.
Blitz the hazelnuts first and then add the dates. My friend gave me a smooth date paste that is perfect for this and any other raw cake too!
Press the mixture into a cake tin and put it in the freezer. The cake tin I used was 25 cm, but a slightly smaller one will work too.
Put the soaked cashew nuts, lemon juice, coconut oil, honey and raspberries in the blender and blend until smooth.
Pour the mixture into the tin and put it in the freezer for around 2 hours until firm. As you can see it’s a bit lumpy – with a better food processor it would be totally smooth.
The base is quite thin, so if you want a thicker crust you could make a double batch or use a smaller tin.
Easy, right?! I have a small piece for dessert after dinner – satisfies my sweet tooth without being bad for me!
x Nina x
PS. For a richer, more indulgent raw cake check out this chocolate brownie recipe I’ve shared earlier.