Sunday, 12 April 2015

Nut Cake With Wild Berries

Hi everybody! This cake is truly just wonderful and tastes incredible. It´s all based on nuts with different texture, which gives the cake a lovely consistency. For a light, delicious cake in a warm summer day, this is the one. 

Nut Cake With Wild Berries
Makes 8 portions

1/2 cup almonds
1/2 cup cashew nuts
1/2 cup flax seeds
1 1/2 cup almond milk
1 cup nut flour (I like to use almond flour)
2 tbsps vanilla extract
1/3 cup maple syrup
1 tsp baking soda
1/2 tsp bicarbonate

For the sauce
2 cups frozen wild raspberries
1 cup frozen wild blueberries
1/2 a lemon 

Start by putting the almonds, cashew nuts and flax seeds in a food processor. Let it mix for about 30 seconds until it all have become a smooth flour of roughly chopped nuts and seeds. Put this in a large bowl, and add melted coconut oil. Pour in the almond milk and the flour and stir well. Also put in the vanilla extract, the maple syrup, baking soda and bicarbonate and mix it all together. Heat the oven up to 200C and let the cake cook for a little over 30 minutes. 

Have the berries into a saucepan and squeeze over the juice of half a lemon, and let it heat up to the boiling point. Once the cake has set for an hour or so, you can serve it and pour over some of the delicious, fresh berry sauce.

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