RAW BLUEBERRY AND LEMON CAKE (RV)

This cake is coming straight from heaven.

It has a creamy and mousse-like texture, while the combination of flavours from the lemon and berries work perfectly together.

I love preparing this cake for special occasions and decorate it with strawberries, blueberries, raspberries, cherries, dried roses or anything else that inspires me.

There are two ways of enjoying this gift of the gods. I personally prefer to eat it frozen as it tastes just like ice-cream and is a little crunchy at the same time.

However, it is also possible to place it in the fridge and eat it chilled. The flavours are the same, but, when chilled, the consistency is more like that of cheesecake.

Whichever way I serve it, I haven’t had a single unhappy customer in the house so far!

Ingredients

CRUST

  • 1 cup soaked raw almonds
  • 1 cup soaked raw walnuts
  • 1 cup Medjool dates
  • 1 tbs maple syrup

FILLING

  • 2 cups soaked cashews
  • 2 lemons or 4 limes (the juice)
  • 1 tsp of maple syrup
  • 2 cups of blueberries or mixed berries (strawberries, raspberries, blueberries)
  • 2 cups mix of berries and cherries or edible flowers for decoration

Directions

  1. Mix all the ingredients for the crust in a food processor until obtaining a thick paste
  2. Then spread the paste at the bottom of a cake tin
  3. Distribute the paste evenly by pressing it until it is well packed. I normally use my fingers to do this
  4. Blend the cashew nuts, lime juice and maple syrup until obtaining a smooth cream
  5. Then pour 1/2 or 2/3 of the filling on top of the crust and distribute it evenly (depending how thick you want the first layer)
  6. Blend the remaining cashew cream with the blueberries (or mixed berries) and pour on top of the first layer
  7. Place it in the freezer or the fridge (depending on the texture desired) for 2 or 3 hours and voilà it’s good to go!

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