Lime and Cashew Raw Cake

This cake made with cashews, coconut cream and fresh lime juice can be made without using an oven. Recipe by Sophia Schilik

Ingredients

(for a small 18 cm tin; if using a 20 cm tin, the raw cake will be slightly lower)

For the base:

• 80 g almonds
• 80 g macadamia nuts
• 80 g sprouted buckwheat (alternatively, use normal buckwheat, soaked and oven-dried)
• 160 g soft dates
• 2 pinches of salt

For the filling:

• 200 g cashews (approx. 300 g when soaked)
• 150 g coconut cream (the solid part of 1 tin of coconut milk, a little more if needed)
• 120 ml freshly squeezed lime juice (more if desired, to taste)
• Zest of 4 organic limes
• 100 ml sweetener of your choice, light (e.g. agave syrup)
• Seeds from 1 vanilla pod
• 2 pinches of salt
• 50 g coconut oil, melted

Method

1. For the base, process the almonds and macadamia nuts in a food processor fitted with an S-blade until they form small, even pieces. Add the buckwheat and mix everything well. It is important not to purée the nuts. Add the pitted dates and salt and process everything using the pulse button until it forms a sticky dough. If you only have a hand blender or food processor at home, you can, if necessary, chop the nuts very finely by hand with a knife and fold in the finely chopped dates.
2. Place the finished dough into a springform tin (preferably with a removable base) lined with baking paper and spread it out evenly. Tip: The base will be particularly even if you roll it out between two sheets of baking paper to the diameter of the springform tin before placing it in the tin. Press down firmly and place the tin in the fridge.
3. The quantities here are generous: if you prefer a thick base and are using a slightly larger springform tin, use the entire mixture. If you prefer a thinner base, use three quarters of the mixture or even just half. The remaining dough can be shaped into small energy balls or wrapped in cling film and stored for a second batch of cake.
4. For the filling, blend the soaked, drained cashew nuts with cold coconut cream, lime juice and zest, agave syrup, vanilla pulp and salt in a high-speed blender until creamy. Take care not to let the cream get too hot. Add a little more lime juice, sweetener and/or salt to taste. Finally, mix in the melted (note: no longer warm!) coconut oil. Spread the finished cream evenly over the base and leave the cake to chill in the fridge for at least 4 hours.
5. To serve, garnish with fresh lime zest and thin lime wedges.

Tip: Leftover slices of cake can be stored in the freezer and take about 30–45 minutes to defrost.