Don't be fooled by the list of ingredients in the recipe, this cake doesn't take long to make. Plus you get some bonuses, strawberry jam and cashew cream that you can keep for other things.
It does need to be kept in the fridge or freezer as it will melt if left out. I suggest adding the cream rosettes just before serving which is easy just store the piping bad filled with the cream in you fridge. It's super creamy and delicious.. especially if you like cashew creaminess. You could try substituting macadamias if you are not a cashew person but I find they don't get as smooth or you could use fresh coconut meat, add some coconut oil though as it will need it to keep firm.
Strawberry Hemp torte with cashew cream rosettes
Make: 1 x 15 cm cake
½ cup hempseeds
1 cup active almonds
½ cup coconut
½ tsp vanilla powder
1 cup dates
1 cup cashews – soaked 3hrs, rinsed then drained
4 large fresh strawberries
3 tbs light agave or honey
2 tbs hemp seeds
100 ml water
½ tsp guar gum – optional
¾ punnet fresh strawberries, cleaned and greens removed
2 tbs sultanas (raisins)
½ tsp vanilla powder
½ cup cashews – soaked 3 hrs, rinsed and drained
2-3 tbs light agave or honey
¼ tsp vanilla powder
Approximately 50ml water
Add nuts to a food processor and blend until fine then add the remaining ingredients and continue to blend until you have fine sticky dough. Press it into the bottom of a cling film lined dish or springform pan and place in the freezer while you prepare the filling.
Add all ingredients except the guar gum to a high speed blender and blend until smoooooth! Rain the guar gum in through the hole in the blender lid and blend for about a minute so that it thicken the mix. Pour onto the base and level it out with a spoon or knife or tapping on a bench. Return to the freezer so that it can harden before putting the strawberry sauce on
Add all ingredients to a blender and blend until smooth. Pour what you need over the cake and store the rest in a sterilized glass jar to use with other things, it makes a good jam!!
Add all ingredients to a high speed blender (I use my tribest for this as it copes with the smaller quantities much better and it does a great job at making it super smooth) and blend until it is smooth and creamy. Spoon into a piping bag and refrigerate until it has cooled and become a firmer. Pipe rosettes onto cake just before serving.
- The almonds need to be dehydrated or if you don't have them you could use normal almonds
- Some people don't like cashews, if you are one of those you could use macadamias or fresh coconut meat. As I mentioned about the macadamias may not get as smooth and the coconut may be a bit soft, add the coconut oil to help keep it firm.. good for your metabolism, digestion and alzheimer's!
- I used light agave to keep the colour nice and light. I know it's high in fructose but everything in moderation and there are some that say a little bit is actually quite good for us.. what I do know is that stressing about it is 'bad' for us! You could also use honey, maple syrup or soft dates.