Doubletree by Hilton Chinchwad is hosting Cherry Promotions this year

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:

BASE

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

FILLING

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

TOPPING

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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