FOOD THAT MAKES YOU FEEL GOOD

Happy New Year, happy new you – right? It may be super tough sticking to all those resolutions you set for yourself, but we’re making healthy eating slightly easier thanks to this delicious no-bake cake recipe by Jutri Herman aka Juutlovesfood.

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JUUTLOVESFOOD’S ZESTY EARL GREY CAKE

Ingredients

Date paste: 

200g very soft dates 

200ml hot water 

2 good pinches of fine Celtic sea salt 

Crust:

200g lightly toasted almonds 

80ml date paste 

1 heaped tbsp liquid coconut oil 

3 good pinches of fine Celtic sea salt 

Cream:

400g raw cashews, soaked overnight in hot water with 2 Earl Grey teabags 

250ml full fat coconut milk 

2 Earl Grey teabags 

50g creamed coconut, softened in a Bain Marie 

2 heaped tbsp liquid coconut oil 

160ml rice syrup 

Juice of 1 lemon 

Zest of 1/3 lemon 
How to
  1. Make the date paste by blending all date paste ingredients until very smooth 
  2. Prepare the bottom of a 19cm round cake tin with baking paper 
  3. In a high-speed blender, pulse almonds until fine and transfer to a bowl 
  4. Add date paste, coconut oil and salt to the bowl and mix with your hands until well combined 
  5. Press the mixture evenly into the bottom of the cake tin and set aside 
  6. Bring the coconut milk to a boil, add 2 bags of Earl Grey tea and simmer for 10 to 15 minutes 
  7. Remove tea bags from the coconut milk and squeeze the liquid from the bags into the coconut milk. Straining through a sieve makes sure no tealeaves fall in the milk if the tea bag accidently bursts  
  8. Rinse the soaked cashews and add to a high-speed blender with the coconut milk, rice syrup, lemon juice and lemon zest. Blend until the texture is very smooth and creamy. This will take up to 4 minutes 
  9. Add creamed coconut to the creamy mixture and blend for another 30 seconds 
  10. On a low-speed, drizzle in the coconut oil 
  11. Pour the cream mixture over the base mixture and place the tin in the freezer to set. Depending on your freezer this will take up to 6 hours 
  12. To cut the cake, take it out of the freezer and rest for 15 minutes before cutting. Prepare a large sharp knife by warming the blade in very hot water. Pad dry and immediately cut a piece. Return the cake to the freezer until ready to eat 
  13. It’s best to take your piece of cake out of the freezer 30 minutes before eating 
  14. I like to serve my cake with edible flowers for that extra pinch of colour and feeling of luxury