Doubletree by Hilton Chinchwad is hosting Cherry Promotions this year


Raw Sour Cherry Cake



· 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


· 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


· 50g apricot jam

· 250g fresh cherries, pitted and halved



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

Taj features in the Travel + Leisure top 20 hotel brands in the World list 2018

Go off the beaten path and enrich your journey with Taj