Raspberry and pistachio is a perfect combination of flavors, which can be used for raznoobraznyh dishes. I love raspberry ice cream with pistachios, and now decided to make raspberry cashew cake.
About the nuances of vegan cooking, raw food desserts I have written in detail in this post. Here I will describe the recipe.
Ingredients are given for a rectangular silicone mold (27х13см). Cake height was about 5 cm.
This amount of ingredients will fit into a round shape about 21-22cm, height will be the same – 5cm.
If your shape is more or less proportional increase/decrease the amount of ingredients.
1. Shell:
1 Cup (about 100g) dry roasted pistachios.
If you have pistachios in the shell, keep in mind that the weight of kernels of peanuts is 40% of the total weight. That is, to obtain 100g of pure cores, you will need approximately 250g of pistachio nuts in the shell.
3-5 dates.
A couple of pinches of sea salt. If you are using salted pistachios, in addition to some salt is not necessary.
2. Cashew layer:
1 Cup (a little more than 100g) raw cashews, soaked at least 2 hours (I soak overnight).
100 ml coconut milk. You can substitute coconut cream or mixture of cream with water.
2 tbsp Jerusalem artichoke syrup or any other sweetener/dried fruit, which is eaten.
0.5 tsp. of ground vanilla or the seeds of 1 pod.
Juice of 1 small lemon (3-4 tbsp).
3 tbsp (30 g) unrefined coconut oil. The oil you need to ensure that the cake kept its shape.
A couple of pinches of sea salt.
Optional 1 tbsp of lemon zest.
3. Raspberry layer:
300 g of raspberries. You can use both fresh and frozen. Frozen berries need to thaw and live with the resulting juices.
2 tbsp Jerusalem artichoke syrup or any other sweetener which is eaten.
2 tbsp of Chia seeds.
1 tbsp coconut oil.
4. Decoration:
A handful ground to a crumb of pistachio nuts and a few raspberries.
How to do:
1. Training.
Pistachios are clean (if they are in the shell), wash and dry in the oven at a temperature of 100-140C on convection mode to crisp.
If you use ready dried/roasted nuts, dry again not necessary.
Soak the cashews in advance at least 2 hours in clean water to potable water. Before cooking, drain the water and rinse the nuts.
2. Basis.
Grind in a blender all the ingredients for the bottom layer. Usually 2-3 bike, and enough. The mixture should be sticky and hold its shape. If it crumbles – add another date.
Grease the molds with coconut/olive oil or lay in the bottom of the form baking paper or cling film, place and tamp nutty mass.
3. Filling.
Mix in a blender all the ingredients for the cashew layer. Try it, add more sugar or lemon juice if necessary. Knock the nuts to the consistency of cream.
Put the nut cream on the base, flatten and put in the freezer.
All the ingredients for the raspberry layer punch in a blender until smooth and place in a form, when the nut layer has hardened a bit. It’s about 20-30 minutes of freezing.
4. Decoration. A handful of pistachios crush up the crumbs and sprinkle over raspberry layer, then remove the dessert for 3-4 hours (or overnight) in the freezer until hardens.
5. Feed.
To get dessert you need 30-40 minutes before serving. After the end of that time slice, and there are even later. Take the time dessert needs to be cold, but not frozen, so reveal all the flavors. Can decorate it further, such as raspberries.
Important. The knife I recommend to hold it under hot water, wipe and then cut the cake. And I really love 1 time to cut the finished cake, and then just to get it out of the freezer and serving pieces. Very convenient.
I wish gastronomical pleasure!