Make this cake the day before as you’ll need to freeze it to be able to take the cake from the silicon form. Always make sure you get best quality cashews, honey and particularly rose water to get the best results. If you don’t have a silicon cake
Yield:Makes a 21cm (8”) cake.
Level:Hard but worth it!
- 2 ½ cups ground almonds
- 2 heaped tbsp creamed honey (the solid kind, raw if you can get it)
- 2 overflowing tbsp almond butter (can be quite runny)
- 3 tbsp cacao powder (100% and raw if you can get it)
- Seeds from 1 vanilla pod
- 1 pinch Himalayan or unprocessed sea salt
- 100g dates (dry and pitted)
- 3 tbsp lemon juice
- 150ml spring water
- 150ml maple syrup
- 5 tbsp cacao powder (100% and raw if you can get it)
- 2 whole vanilla pods
- 5 tbsp/200g coconut oil (raw, unrefined)
- 3 overflowing tbsp almond butter (can be quite runny)
- 1 cup frozen raspberries
- 300ml rosewater
- 2 cups cashews (soaked in the rosewater over night)
- 1 tbsp mild raw honey
- 3-5 drops rose essential oil (best quality)
Salted Caramel Sauce
- 100g dates (dry, pitted)
- 200ml spring water
- 100ml maple syrup
- 1 tbsp lemon juice
- 1/2 tsp Himalayan or unprocessed sea salt
- 1 cup cashews (soaked)
- 1 handful rose petals (dry)
- Yellow bee pollen
- 16 fresh mint leaves
- Soak the cashews in spring water, and those for the rose cream in rose water, ideally overnight, but at least 4-5 hours.
- Biscuit base: Mix the dry ingredients (ground almonds, cacao powder, vanilla seed, salt) in a bowl.Add almond butter and honey and thoroughly knead these into the dry ingredients. You will end up with a dough the consistency of short bread. Allow it to be just a little crumbly, i.e not too moist. If it is too moist, add ground almonds, similar to how you add flour when making dough. Press the dough into the cake tin for a base approx ½ cm thick. You will have some left over for decoration.
- Nutella ganache: Blend together until smooth the dates, lemon juice, spring water, maple syrup, cacao powder and vanilla pods. Start on low speed and then gently move up to the highest. The smoother you get this mix, the more luxurious the texture. If your coconut oil is very hard, you will need to soften it in a warm place first, or cheat, and melt it gently over a bain marie. Add coconut oil and almond butter and blend on highest speed until everything is velvety smooth and thoroughly blended. Your mixture may warm up a little during the process. This is ok, just don’t let it get too hot.
- Take the your cake form out of the freezer and pour all of the nutella ganache into the tin.
- Evenly pour the frozen raspberries over the top and then press them into the ganache, sinking them out of sight.
- Crumble the remaining biscuit dough evenly over the top.
- Place the cake back into the freezer whilst you make the rose cream.
- Rose cream: Place all ingredients in the blender and blend until very smooth. Ideally, you won’t need to use any additional water, but if your blender is struggling, then add a little rose water at the time to assist the smooth blending. Please this cream in a closed container in the fridge. It will become more solid, the consistency of clotted cream. We will make shapes to place on the cake just before serving the next day.
- The following day, Take the cake out of the freezer and peel off the silicon form. Place it on a cake tray (ideally flat, so it will be easier to cut). Then make the salted caramel sauce.
- Salted caramel sauce: Place all ingredients, except the cashews, into the blender and blend until very smooth. Again, avoid overheating. Then add the cashews and blend again, on highest speed, until the cashews are fully smoothed, no grainy bits left. The sauce may be a little warm by now, but this is ok, just avoid overheating. Place it into a pouring dish.
- Pour, with as much flair as you can muster, a flow-y pattern all across the cake. Let it splash over the sides, make a bit of a mess. Enjoy the process.
- Sprinkle rose petals and yellow bee pollen over the top. NB: The frozen cake will solidify the salted caramel very quickly
- After 2 or so hours at room temperature, the cake will still be very cold, but soft enough to cut into slices (I suggest 16, this cake is very rich). After another couple of hours, the slices will have soften and will be good to eat.
- Use two teaspoons to place a generous dollop of rose cream onto each slice, drizzle some more of the salted caramel on each plate. If you have fresh mint, place a leaf on each slice.