Raw Lime & Cashew Matcha Cake Recipe

Raw Lime & Cashew Matcha Cake Recipe
SERVES

TIME TO PREPARE

STORAGE
Store in Fridge in Air Tight Container.
Gluten Free Vegan Sugar Free Dairy Free

This delicious raw cake not only looks like a piece of art but it tastes like one too! An all round winner with everyones taste buds. With it's smooth, rich and creamy filling and the topping combo of lime, cashew, coconut and matcha it becomes an indulgent food that you'll wonder, should I be having this? - yes, yes you should! Theres a hint of tropical flavour alongside the burst of superfoods. 

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Ingredients

Equipment
  1. Food Processor or High Powered Blender
  2. 22cm Springform Cake Tin
  3. Freezer
  4. Sieve
  5. Spoon

Method
  1. NIGHT BEFORE CAKE MAKING: Place cashews into a cup with enough water to cover them and leave them to soak overnight. Do the same with the dates in a seperate cup.
  2. Firstly, place all the ingredients for the base into a food processor or high powered blender and whizz until it forms a paste that sticks together.
  3. Once you have your desired mixture, spoon it into the cake tin pressing firmly with the back of a spoon.
  4. Pop this base into the freezer for 15-20 minutes.
  5. Whilst your base is freezing, drain your soaked dates and whizz them by themselves in the food processor to create a date paste.
  6. Next drain the cashews and add to your date paste mixture, whizz.
  7. It might become a tricky mixture to whizz, this is the perfect time to add your melted coconut oil (if you started with un-melted coconut oil - just pop it into a pan on a low heat and stir with a wooden spoon until melted) and all the rest of the topping ingredients. Whizz all the mixture until completely combined and smooth.
  8. Next, take your frozen base out of the freezer and pour the topping mixture over it - smoothing it down with the back of a spoon.
  9. Freeze for another 15 minutes before taking it out briefly to decorate the top of the raw cake with lime zest and pistachio nuts.
  10. Pop it back in the freezer for at least 3 hours, or overnight if you can.
  11. Cut with sharp knife, serve and enjoy!
  12. Store any remaining cake in the fridge for up to 3 days.
Raw Lime & Cashew Matcha Cake Recipe Raw Lime & Cashew Matcha Cake Recipe Raw Lime & Cashew Matcha Cake Recipe
6 October 2016 - 4:22pm