I am very bad, I know, summer is ending and I … place a tremendous summer recipe, a cold cake, made from fruit. It will be that the summer does not want to let it go, it will be that I do not resign myself to remaking the pile of wood for the winter, it will be that the change of season I hate it (and in fact every year I reduce myself to do it more or less in December, when really leaving vests in the drawers is no longer the case). It will be that this cake, in addition to being tremendously summer, is tremendously good. I owe you one.
I owe you it because it is good and because it is easy, another of those raw recipes that “or my god who knows how it is complicated” and no. And it’s versatile. I made it with blackberries, but the recipe I was inspired by included blueberries. But nothing prevents you from making it with strawberries, or with raspberries, in short, with anything that ends with -berry. So if you have picked and frozen, for example, blueberries, let us make this cake. And when the strawberries come back next spring, remember this post and make this cake. Or buy frozen berries and make this cake! I guess it looks good even with a mixture of things that end up in -berry.
Ok, let’s move on to the recipe.
I owe this wonderful cake to Emily, hostess of the equally wonderful blog This Rawsome Vegan Life, it’s worth a long ride. The ingredients are all quite available, but it may be difficult to find the raw cashews, that is, not toasted and unsalted (the Coop sells those of the Chico Mendes cooperative). The agave syrup is now also found in the supermarket, but if you can’t find it you can also omit the creamy sauce for the final garnish if you want, but I strongly advise against it, it’s really good.
The cake is a bomb of energy, extremely nutritious, sweet and satisfying even though it does not contain added sugars (apart from the agave syrup in the garnish): here there are only nuts and fruit. The raw food desserts, in many cases, fill more than the classic desserts, so just a slice of this delight to be satiated and satisfied. If you only do it for one or two people you can consider using a smaller pan and halving the dose. But why ever. Eat it on several occasions rather!
Small sore point about raw food confectionery: in many cases, as for this cake, it is definitely not cheap. Cashews, which are widely used in raw desserts, cost a lot, as do other types of nuts. Dates the same way are not so cheap, even if a little more if compared to other dried fruits. In short, compared to baking a muffin pan, I think that here we spend at least 4 times as much. I believe, however, that a lot is gained at a nutritional level. If you want, you can not use the cashews in the blackberry cream and replace them with a second banana, or use half more banana and only 65 grams of cashews. But the cashews make it all too good and creamy, I would think well before omitting them.
In short, I think they are sweet to do sporadically, compatibly with their economic possibilities. Let us remember that our fresh seasonal fruit feeds a lot and contains everything we need, and that should be my main meal for breakfast, snack, snack or when you want sugar and sweetness. And then every now and then shoot yourself this berry cake!
// Raw blackberry cake //
°° Ingredients °°
For the base:
- 110 grams of nuts
- 270 grams of dates
For the cream with blackberries:
- 130 grams of raw cashews
- 180 grams of dates
- 225 grams of frozen blackberries
- a banana
- a teaspoon of vanilla powder
- one tablespoon of coconut oil (optional)
For the gasket:
- 30 grams of raw cashews
- 75 grams of agave syrup
- half a teaspoon of vanilla powder
- little water, if needed
Prepare the base: In a blender or in a mixer chop the walnuts, then add the dates and blend briefly again until a sticky mixture is obtained. I do not know for what obscure reason I have soaked walnuts one night, convinced that in the original recipe it was so indicated. Well, I obviously dreamed it, soaking is not needed, but fortunately, it didn’t create problems for my cake. Get a baking pan with an openable edge or a silicone baking tray about 22 cm in diameter or slightly smaller. If you want to halve the doses, halve the size of the pan as well. Press the mixture well on the bottom of the pan, compacting it and leveling it well.
To prepare the cream put all the ingredients in the blender (or mixer) and blend until you get a beautiful blue-purple cream. Pour it on the base and level it, then put the pan in the freezer for a night or 6-8 hours.
To prepare the topping cream blend the ingredients in a small blender. I added very little water to make it more fluid, but you see it as your favorite. Take your cake out of the freezer, remove it from the pan and place it on a plate, garnish with fresh or thawed blackberries, if you have them, and then let them pour with a teaspoon of the cashew cream a little everywhere, as in the photo. A little cream has advanced to me, it is excellent to garnish a cup of fresh fruit. Serve, leave 5-10 minutes at room temperature and enjoy.
If the cake advances, put it back in the freezer to take it out when you feel like it, but do not keep it too long: as you know, once thawed a product can no longer be refrozen for a long time. So once the cake is prepared, consume it within a week, you will see that it will not be difficult at all 🙂