I went one day to Machina Organika and ate a coffee cashew cake there – yum! Started searching for cashew cake recipes all over internet and made already 3 variations. So there it is – my own tested variation 🙂 It must be tasty since already 5 people want the recipe, mmm.

Coffee cashewcake
Coffee cashew cake topped with thai basil flower

The job is easy, it only takes time to freeze. Because this cake is not baked – it is cooled down. Later on it has to stay in fridge. It is raw, no artificial sugar, mostly nutty-coffee flavor. I dare to say better than tiramisu – lighter, goes through like a charm.

INGREDIENTS STEPS
  •  1 and 1/2 cup cashew nuts
 Soak cashew nuts in cold water overnight.
  • 1 cup pumpkin seeds
  • 1/2 cup hazelnuts
  • pinch of Himalayan salt
  • 5-8 figs*
  • 10-15 dates*
  • plastic food wrap and approx. 20 cm diameter pot or form, freezer
For the bottom: Next morning put all ingredients in food processor with large S blade. Do sharpen the knifes if not sharp enough beforehand. Blend it in pulsating manner until combined – see pictures. When it’s done the mixture is very sticky and easy to sculpt. Lay food wrap inside and over your pot or form. Then push the mixture precisely in each corner of the form. Now put the bottom in freezer to cool.
  • soaked overnight cashew nuts
  • 2 tbsp freshly ground coffee
  • 4 tbsp lemon juice or 2 small lemons
  • 1 cup fatty coconut milk
  • pinch of nutmeg
  • 3 figs
  • 3 dates
Filling: Rinse cashews. Blend all ingredients in food processor with large S ending – you don’t need to clean it after the previous step. Blend until mixture is smooth and nice. If your coconut milk is not fatty add 1 tbsp coconut butter. When squeezing lemon juice from lemons add the lemon meat as well. Take your form out of freezer. Take the mixture out onto the cooled bottom, smoothen with a spatula. Cover the form and put into freezer for ~3h but most importantly until it is hard. Then take out the cake from the foil, put onto a plate with cover and into refrigerator until served.
Top with ground coffee, nuts, figs or flowers. Looks and tastes delicious 🙂 
  • Servings: 10-12
  • Healthy: 9 (it is quite sweet, even though no artificial or refined sugar added)
  • Difficultysimple 
  • Time: 30 minutes (3h freezing + 12h soaking cashews)
  • Storage: 1 week in fridge, possible to freeze for longer

* the bigger and sweeter figs and dates the less of them is needed – see hints below

Coffee cashew cake topped with figs
Coffee cashew cake topped with figs
Piece of coffee cashew cake
Piece of coffee cashew cake, bottom mixture, pressed into pot, freezing

Choosing figs

In Poland it is hard to get fresh figs of course, so the ones to buy are dried. You can buy figs which look like fructose is dripping out of them – these are SUPER sweet and you shall use less of them if you don’t want to sweeten the cake up too much. I find dried figs covered in rice flour much more flavorful and less sweet – these you can add safely without risking over-sweetening.

Choosing dates

Usually dates to buy in Poland are either very soft with seed, or dried, hard and without seed. The ones without seed are more suitable for filling and the soft ones for bottom. I would say the soft ones are more flavorful, whereas the harder ones are just sweet.

Remember to check all your dates before adding to cake since they sometimes cover with fungi.

 

Good luck and may the cake be delish 🙂

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