This recipe is loosely adapted from a recipe in my book, “A Book of Nourishment”, and it is one of my all time favourite cake recipes. Spiked with Eucommia bark and infused with bioactive honey, this cake is an absolute treat. Sweet, salty, creamy and slightly tart. I hope you love it!
Salted Caramel & Vanilla Cream Cake
IngredientsCrust1 cup cashews 1 cup desiccated coconut 10 pitted medjool dates 1 tbsp. Bio-Active Honey 1 tsp. Eucommia Pinch of sea salt
Salted Caramel Layer1 cup hulled tahini ⅔ cup maple syrup ⅓ cup coconut oil, melted 1 tsp. sea salt, or more to taste ½ tsp. vanilla bean seeds
Cream Layer2 cups cashews, soaked for 2-4 hours ½ cup coconut oil 1 cup coconut milk ⅓ cup maple syrup Juice of 1 lemon Pinch of sea salt |
MethodPlace all ingredients for the crust in a food processor and process until everything starts sticking together. Press the crust out into a lined tin using your hands, and even out with the backside of a tablespoon. Set aside. Add tahini, maple syrup and coconut oil in a large bowl. Add salt and vanilla. Stir well with a whisk until well combined, and the mixture begins to thicken. Spread this out over the crust. Place the cake for 2-3 hours in the fridge or freezer, until the caramel layer is solid. For the vanilla cream layer, add all ingredients to a high speed blender and blend until smooth. Spread on top of the caramel layer and place the cake back in the freezer for at least 4 hours. Remove the cake from the tin while it is still frozen. The cake can be served half-frozen, or after being defrosted in the fridge. It will keep well in the fridge for up to 5 days, or up to a month in the freezer. |
