This is the cake I baked for my own
wedding. It’s dairy-free and gluten-free, so also guests with allergies could
enjoy the wedding cake. It’s also perfect as birthday cake, or whenever
strawberries are in season! Please note that it’s not vegan, since the recipe
contains honey.
Base
300 ml almonds
15 medjool dates
1 tsp sea
salt
1 tsp vanilla
powder
Filling
550 ml cashew
500 g strawberries
50 ml lemon juice
100 ml honey
75 ml cacao butter (melted on low
heat)
1 tps vanilla powder
Fresh strawberries for decorating.
In a food processor, mix together
the ingredients for the base until it sticks together. Press out the base evenly
in a springform pan. Put in the fridge to set. In a blender, mix together all
ingredients for the filling. Mix well until smooth (this can take 5-10
minutes). Pour the mix on top of the base in the springform pan, cover with
plastic and let it set overnight in the fridge, or put in the freezer for a few
hours. If the cake has been in the freezer, take it out at least one hour
before serving. Decorate with fresh strawberries.
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