BAKED PLUM COCONUT CAKE with CASHEW CREAM

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May 11, 2016

Ingredients

3/4 cup coconut flour

1 cup dessicated coconut

1 tbsp baking soda

1 ½ cup chopped fresh fruit or stewed fruit (see baked fruit recipe)

1/2 cup chopped dates

2 tbsp agave or maple syrup

5 eggs

3/4 cup melted coconut oil

1 Juice of a lemon and zest

6 baked plums / seasonal fruit with spice sprinkle

2 tbsp mixed spices (cinnamon, star anise, ground cloves, nutmeg)

Cashew Cream

2 cups soaked cashews

2 tsp honey

1 juice and zest of a lemon

Directions

1Place the dates and agave nectar and eggs in a food processor and blend.

2Add all the dry ingredients and pulse to mix.

3Then add the coconut oil (heat to liquefy) pulsing the mixture in food processor.

4Lastly remove mixture from food processor and place in large mixing bowl: fold in lemon juice, zest and fruit.

5Bake at 180 degrees C for 30-35 mins until a skewer inserted in cake comes out clean.

6Cool and place on rack.

CASHEW CREAM

1Soak cashews overnight.

2Rinse and pop into blender.

3Add honey, zest and juice of a lemon and blend until creamy , you can add a little water if mixture too dry.

BAKED FRUIT

1Quarter plums and pop on baking tray sprinkling a tsp of a spice mixture with a little coconut sugar.

2Bake at 120 degrees C for 10-15 mins.

ASSEMBLING CAKE

1Ensure cake is cool then spoon on cashew cream mixture.

2Place cooled baked fruit on top of cashew cream and SERVE !!!

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