It was my Mum’s birthday the other day, so I decided there wasn’t much better reason to get creative in the kitchen and come up with a yummy Kera-friendly cake that my whole family (and particularly my Mum!) would also enjoy. If you’ve seen the Chocolate Hazelnut tart recipe then you’ll know I’m not stranger to cashew cakes (on my fourth one in a week… not including the slices I have bought at the incredible Wise Cicada… that’s a story for another day!) so I thought I would try to make one a little more cheesecakey. We also had an abundance of tangelos from the garden just begging to be used, and my affinity for berries meant the only logical outcome was a double layered citrus and berry cheesecake!
Note this makes a smaller sized cake than the chocolate tart so if you want to feed a lot of people then double the recipe.
1/3 cup Almonds
1/3 cup Walnuts
1/4 cup Desiccated Coconut
1/2 cup Dates
2 heaped tablespoons Coconut Sugar (optional)
2 tablespoons Agave Nectar (optional, add three extra dates if not using Agave) (Sub: Honey if you’re not baking for Vegans)
2 cups soaked Cashew nuts (soak overnight in fresh for best results)
1/3 cup Coconut Oil
1/3 cup Agave Nectar (or honey)
1 1/2 teaspoons Vanilla extract
6 tablespoons citrus juice (one small tangelo or two medium sized lemons)
Zest of a tangelo (or other citrus) + extra agave to cover
1 cup of frozen berries of your choice (If you want a deep coloured glaze you may want to allow a little extra)
1 sachet Jel-In-In vegetarian setting agent (Sub: gelatine leaves if not for vegetarian/vegan)
Juice of one tangelo or orange (Sub: small grapefruit, or two limes or lemons if you like it sour)
Juice of the berries (once defrosted)
1/3 cup Agave Nectar (Sub: honey)
Thinly sliced berries and citrus fruits
Soak 1 1/2 cups cashews in water overnight or at least 6 hours before you need them
1. Blend nuts in a food processor until a little less than desired consistency (be careful not to over process though- you don’t want it to become nut butter!)
2. Add in the dates, coconut and coconut sugar, blend until well mixed
3. Test the consistency by taking a small amount and squishing between your fingers. If it compacts and sticks together it is perfect!
4. If it’s still a little dry then add the Agave nectar bit by bit until suitable consistency
5. Line your dish with paper or glad wrap
1. Drain the soaking cashews and blend in your food processor until smooth and creamy
2. Add (melted) coconut oil, agave, vanilla and half of the citrus juice and blend until combined
3. Remove a little less than half of the mixture from the food processor and set aside
4. Take a small saucepan and add the tangelo zest, as well as enough agave to cover it. Simmer on a very low heat for 5-10 minutes, paying attention that the agave doesn’t bubble over
5. Add the tangelo zest and agave mix as well as the citrus juice to the mixture remaining in the food processor
7. Blend it all good!
9. Return to the freezer to firm up while you make the berry layer
1. Replace the set aside filling into the food processor
2. Drain your defrosted berries, keeping all the juice aside.
7. Buzz up the berries with the mixture et voilà!
8. Pour the layer on top of your citrus layer, being careful not to dig too deeply with the spatula as you smooth it out (unless you intentionally want the layers to be marbled which is cool too- see note at the bottom of the page!)
9. Freeze that good! For the prettiest cake (ie. not as messy as mine was because I’m so impatient!) you want the cake to be really well set before you add the glaze, so you may have an hour or two to spare in between this step and the final product.
1. Decide whether you want to make pretty patterns with two separate glazes (ie. one berry, one citrus) or whether you want one uniform, delicious layer
2. Slice up your fruit ready to be artfully placed atop your cake (YES, do this NOW- the glaze sets fast!)
3. Make your glaze by bringing your juice (berry or citrus or both) to the boil in a small saucepan with the agave nectar, and then sprinkling over and carefully combining the Jel-It-In
*You can make all sorts of different patterns with the glaze. Because I didn’t have enough berry juice, I made the two separately and drizzled a pattern over the cake with the berry first.
4. Drizzle a thin layer of glaze over the cake and quickly add the berry and citrus slices on top
5. Drizzle the rest of your glaze over top so it covers all the fruit nicely
7. Return to the freezer to set
8. You’re all done!
Remember to keep this in the freezer and take it out or move it into the fridge in advance of eating!