I fell in love with raw cakes even since I discovered them. The recipes are extremely easy to prepare, you can mix a lot of ingredients and the result is almost always spectacular. Plus, they are healthier, they have no sugar added and you can’t eat very much because they are very nourishing. I sliced the cake in 8 pieces just for the sake of art, but I cannot eat a whole slice. I usually feel full with only half.
When summer comes, I prefer “cooking” no bake, raw cakes if I crave for sweets. I usually take a look over the ingredients I have in my kitchen an start assembling some crust or cream. All you need is a food processor and a freezer and the recipe will be ready in no time. It takes more for the cake to freeze than for you to prepare it.
To prepare the crust, you will only need to throw all the ingredients (almonds, raisins, dates, honey and coconut oil) in a food processor and mix until they start to come together.
If you prefer a smoother crust, process the almonds first until they resemble flour; and then add the other ingredients. I like my crust to be crunchy, so I mix all the ingredients together.
You may replace the almonds with walnuts or other types of nuts if you prefer. Don’t get stuck if you don’t have some of the ingredients at home, try to replace them.
You may also skip the honey if you find the crust too sweet. Also if you don’t have both raisins and dates, use only raisins or only dates. The crust will still be delicious.
Line the base of a 10”springform with parchment paper. It will help you get the cake easier out of the pan. Transfer the mixture to the springform and press it with your fingers to distribute evenly.
Cashews have a hard texture so, if you want to obtain a smooth cream, you need to soak these nuts. Place them in a bowl and cover with water. Soak for minimum 2 hours. It would be better to leave them like this overnight.
Drain the water and take them to the food processor. Juice the lemons and crush the cardamom pods to extract the husks. Add all the remaining ingredients to the food processor. Process until you get a smooth, soft cream. If you don’t have a high power food processor (just like me) you will have to mix for a longer period of time until you reach the desired consistency.
Depending on your taste and the honey you have, it is possible to need more or less than half of cup. Or you may replace it with other liquid sweetener like agave or maple syrup.
I simply love lavender. It has such a relaxing effect and a wonderful, delicate scent. If you use no more than 1 teaspoon for a whole cake you will get a flavored and refreshing dessert. It is advisable to use maximum 1 teaspoon, otherwise it is possible that you will feel like eating soap.
As for the cardamom, what can I say? It has an exotic taste which pairs perfectly with lemon. Try to buy only pods instead of ground cardamom because this is the best way to preserve the flavor.
Take the springform out of the freezer and add the cream. Use the back of a spoon to distribute evenly and refrigerate for at least 4 hours before serving.
Remove the parchment paper, transfer to a nice plate, slice and serve. You may enjoy it frozen or you may leave it in the fridge for 30-40 minute to defrost a little bit.
You will first feel the lavender and then the refreshing lemon will enchant your taste buds, leaving room in the end for the exotic cardamom.