What a color! From all raw and natural ingredients. It essentially is made very similar to Coffee cashew cake but with some advances: beetroot, rowan and aronia fruits added.
And may I say this: this is the real color, no picture tuning!
So this cake is not baked – it is cooled down. Later on it has to stay in fridge. It is raw, no artificial sugar, with nutty-sour flavor.
||Soak cashew nuts in cold water overnight.|
||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.|
||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 pumpkin, nuts, figs or flowers. Looks and tastes delicious 🙂|
* the bigger and sweeter the figs and dates the less of them is needed – see hints below
Choosing figs and dates
Read at previous post.
Vivid rose color
The secret is in lemon juice – you may not decrease lemon juice amount unless you want more pastel color. Also take a look at your beetroot – is it very dark? Should be if you want vivid colors 🙂
Good luck and may rose color be with you!