Monday, November 11, 2013

Peaches & Cashew Cream Cake

This blog looks like it's becoming a bit more of a dessert blog than anything else lately!  I'm going to have to ramp up some savoury recipes soon I think just to balance things out a little.  In  the meantime, here is a recipe for a yummy, no-bake, super easy cake recipe that is dairy free and grain free.  Enjoy!

- 1 cup organic desiccated coconut
- 1/2 cup raw cashews
- 5 fresh Medjool dates, pitted
- 2 tbsp coconut oil

Cashew cream layer:
- 2.5 cups cashews, soaked in water for 4 hours and then drained, rinsed
- 1/2 cup pure maple syrup
- 2 tbsp coconut oil
- 2 tsp vanilla essence
- Squeeze of lemon or lime juice

Peach jelly layer:
- 425g can peaches in juice, pureed
- 1 cup hot water
- 1/2 cup cold water
- 1.5 tbsp additive free gelatin powder (I used Great Lakes brand which I bought online)

1.  Grease a springform tin with coconut oil.

2.  Make base layer.  Combine all base ingredients in Thermomix or food processor and process until finely chopped (5sec/sp6 in Thermomix).  Tip into prepared cake tin and press down evenly.  Refrigerate while you make the next layer.

3.  Make cashew cream.  Combine all cashew cream ingredients in Thermomix or high speed blender and blend until smooth (2min/sp6 in Thermomix), stopping and scraping down the sides a couple of times.  Pour into the cake tin onto the base.  Smooth out and refrigerate for 2 hours until the cashew cream layer is firm.

4.  Make peach jelly.  Dissolve the gelatin in the hot water.  Add pureed peaches and stir well.  Add cold water and stir well to combine.  Pour into the cake tin on top of the cashew cream layer.  Refrigerate until set.  Serve.


  1. Oh my goodness Iwa!!
    You should open a healthy bakery!! YUM

    1. That would be my dream Bek! A little cafe attached to an organic health food store!

  2. G'day and what a lovely cake, true!
    Love the cashew idea and the raw healthiness too!
    Cheers! Joanne