Rawcake with a taste of orange



Ingredients for a round cake mold, approx. 24-26 cm Cake base: • 5 dl almonds or other nuts • 1/2 teaspoon malted vanilla • 2 tablespoons agave syrup • A pinch of Himalayan or sea salt • 4 tablespoons coconut oil (neutral taste) • 6 large dates without stone The filling: • 8 cups of raw cashew nuts, soak overnight or for at least 8 hours • 2.5 dl freshly squeezed orange juice • Peel from 1 orange • 3.5 cup almond milk • 1.5 dl agave syrup • 1 tsp malted vanilla • 1.5 dl of coconut oil (neutral taste) • 3 tablespoons lecithin granules (purchased at health food)
Approach:

The bottom is made by grinding all the ingredients in the food processor until it is a little sticky. Add a little more coconut oil if you find it too dry. The pulp should be firm and slightly crumbly, but at the same time tough enough to be shaped without crumbling. Dress a round cake mold with baking paper in the bottom and press the dough down into it, making sure that the whole bottom is covered and also preferably a little up the sides if there is enough dough for it.
Place the mold in the freezer while you make the filling. Pour the water of the cashew nuts and have them in the food processor along with lemon juice and peel, milk, agave syrup and vanilla. Drive to a smooth mass, approx. 5 minutes. Add coconut oil and lecithin and continue for a few minutes. Take the cake mold out of the freezer and pour the pulp down. Put the cake back in the freezer for a few hours, until it is frozen. Garnish with fresh fruits and berries. Mine is embellished with orange slices and blueberries.