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Signature cherry/blackcurrant cake

  Signature cherry/blackcurrant cake Base: 150g of almonds; 100 g of sunflower, 100 g of soaked plums, 50 gr. soaked raisins, 50 g of coconut oil, a pinch of salt,...

 

Signature cherry/blackcurrant cake

Signature cherry/blackcurrant cake

Base:
150g of almonds;
100 g of sunflower,
100 g of soaked plums,
50 gr. soaked raisins,
50 g of coconut oil,
a pinch of salt, cinnamon.

Filling:
300 g of soaked (optional) cashews;
1 glass of currants,
1 glass of cherries or strawberries,
3-4 tablespoons of chia seeds,
150 g of honey,
a pinch of salt;
150 g of coconut oil.

Progress:
Grind almonds, sunflowers (partially) with a food processor. Mix with plums and raisins and coconut oil. Line the tin so that there is a base for the cake. About 1-1.5 cm thick.


Filling :

grind cashews with a blender.
Then add all other remaining products. Only the berry at the very end. Grind briefly so that the peel of currants and cherries remain unground.
Pour the resulting homogeneous mass on the base of the cake and leave it in the freezer for 2-3 hours. Then we keep it in the refrigerator before serving.
Garnished with chia seeds, chopped almonds, prunes.
However, you can garnish with fresh or frozen berries.

You can find even more cakes and desserts created by me in the book "Super Desserts" here;

Beautiful Gum

www.grazinagum.lt

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