Raw Sour Cherry Cake
INGREDIENTS:
BASE
· 4 tablespoons raw cacao powder
· 3 tablespoons Melrose Unrefined Coconut Oil
· 1 cup (170g) whole almonds, ground
· 4 dates, pitted and finely chopped
· 1/2 cup Melrose Coconut Flour
· 2 tablespoons coconut syrup or agave nectar
FILLING
· 2 cups raw cashews, soaked in water for 3 hours
· 150ml coconut cream
· 1/3 cup Melrose Unrefined Coconut Oil, melted
· Juice and grated rind of 1 lemon and 1 orange
· 4 tablespoons coconut syrup or agave nectar
TOPPING
· 50g apricot jam
· 250g fresh cherries, pitted and halved
METHOD:
1. Grease and line a 24cm round spring form cake tin with baking paper
2. For the base, place all the ingredients in a bowl and mix to combine. Press into your prepared cake tin and refrigerate to set
1. For the filling, drain the cashews and place in a food processor or bar blender. Add the coconut cream and process to a very smooth thick paste. Add remaining ingredients and process to combine
2. Pour onto the chilled base and freeze for a minimum of 1 hour or until set
1. Brush the cake with apricot jam and decorate with cherry halves. Remove from the tin and serve cut into thick slices
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