Anyone who is familiar with the Irish summer will know what a Brunch Ice-Cream is, they’re so old school and I just love them.
I didn’t intentionally set out to make a cake that tasted similar to a Brunch, it just kind of happened and now I can’t get enough of it. The simplicity of the ingredients and the overall preparation of this tangy tempter is not at all difficult, this is a RAW cake, so there’s NO baking or gauging temperatures, it’s just ridiculously easy.
Did I mention that this cake is full of healthy ingredients and it’s also amazingly versatile?! I used strawberries, but you can experiment with blueberries or raspberries if you like. As a result of this cake being raw, this means that all those wonderful vitamins and minerals remain in tact and untainted.
The tangy flavors of this cake are sure to make your palette go crazy, and perhaps it just might give you an amazing summer nostalgia buzz.
This is a freezer cake, so you’ll have to allow it to thaw for at least ten or so minutes before serving.
- 1 cup of dates
- 1/2 a cup of mixed nuts
- 1 tablespoon of almond butter
- A pinch of salt (don’t use salt if your almond butter is already salted)
- 1/4 cup of agave/maple syrup/honey (I used agave)
- 1/4 cup of coconut oil
- 1 cup of cashews (soak them in warm water with a pinch of salt for 4 hours, or overnight if you can)*
- 1/2 a cup of sunflower seeds
- 1 cup of sweet juicy strawberries
- 1 whole vanilla bean OR 1 teaspoon of vanilla extract
- The juice of 2 lemons
* By soaking nuts, you increase their NUTritional value, it makes them more digestible and you rid them of toxins.
Pop the nuts, dates, almond butter and salt in a food processor and blitz it all up.
Using a 6” or 7” cake tin OR a deep pie dish, press the mixture firmly into the tin.
Melt the coconut oil and agave in a small saucepan, give it a little stir and remove from heat.
Give your blender a quick clean or wipe. Extract all the seeds from the vanilla pod (if using) and place that…and all of the remaining ingredients EXCEPT the strawberries into the processor, and blend until smooth.
Pour about 2/3 of the mixture onto the base and smooth it out with a spatula. I like to give it a few taps on the worktop to even it out too.
Add the strawberries to the remaining filling and blend blend blend. Then, add this as the final layer to the cake.
Freeze the cake for a couple of hours until solid.
Top your cake some fresh fruit or sliced strawberries for a lovely decorative effect, do this before placing into the freezer.