A teacher, teaches what they love;
A noble soul gives freedom, like a dove.
This cake celebrates life, vitality and nobility. The ingredients are raw and the deliciousness factor soars to ethereal heights! If you are lucky enough to know a noble soul personally, cherish them closely and perhaps make them this cake? It is unbelievably light, dairy-free and gluten-free. Plus this no bake cake, is lovingly simple and silkily nutritious, once made it may be left in the freezer until hungry hearts are ready to enjoy. The fresh chilled strawberry fruitiness catapults the taste buds to a healthy happy land. This take on the classic cheesecake is in a different league to its macerated heavy counterpart, the goodness factor here is huge and one to write home about.
I like to play with the fruit combo’s, sometimes blueberries, sometimes raspberries, sometimes rhubarb and ginger. The creamy cashew filling is the perfect sweet peanut like tasting base and with the delicious date and walnut crust this cake is the nuts in a most yummerific way.
|Dates and walnut deliciousness!|
I’ve named it, “No Bake Jubilee Cake” and first shared it in my Families First column – where yikes! I forgot to include how many cashews!! Sorry to the readers, and thank you to Honor for letting me know, below I have emboldened the all-important 300g measurement.
The cake is my gesture to surely one of the noblest of souls in our time, the Queen. She celebrates sixty years of rule, charity and gentle grace. She is subtle and significant, Mam and Mum, softly spoken yet unapologetically direct and of these paradoxes, perhaps most significantly she is traditional and delightfully timeless – a noble soul indeed.
Her reign will be romanced and written about for millennia and isn’t it great to mark the Diamond Jubilee with loveliness in the form of a beautiful cake!? Not in a Marie Antoinette way, famously quoted as saying, “Qu’ils mangent de la brioche.” Let them Eat cake! Non! This is a quintessentially British Strawberry, Cashew and Cream Raw affair! If that isn’t enough to tempt you into making this, how about this….
RAW – not the lion grrrrr…
- I stumbled on the ways of raw gastronomy three years ago and have never looked back.
- I’m not a raw purist, though I’ve come to love making raw treats.
- A true Rawest might say, “The best way to cook food is not to cook it at all.”
- Raw foods preserve the digestive enzymes found in our bodies that deplete as we age. Cooking/ applying heat destroys these enzymes, so our bodies use up our valuable enzymes to aid digestion. When our enzyme stocks are low tiredness and lethargy linger, say adios with a slice of this luscious cake.
And “Hello” to a Happy Summer and to spending time with loved ones and sharing bright ruby strawberries!!
Lots of love,
No bake Diamond Jubilee Cake!
120g, Medjool dates
Pinch of sea salt
300g, Cashew nuts, soaked overnight in cold water
2 lemons, juiced
1 vanilla pod, seeds scraped
70g coconut oil, melted
70g maple syrup
200g strawberries, hulled and quartered
BLITZ nuts and dates in a blender for 30 seconds.
SPOON crust mixture onto a 7’’/18cm spring-form cake pan.
PRESS firmly down and make sure edges and surface are all nicely even.
RINSE blender, ready for the filling.
HEAT coconut oil and maple syrup in a small pan, stirring a few times.
BLEND remaining ingredients, except for the strawberries.
BLITZ and then stir with a spoon. (Patience is required here, as are a few scrapes down the sides of the blender, start, stop, scrape and blend again until mixture is smooth, I promise, its worth the persistence)
POUR two thirds of the mixture onto the crust.
ADD strawberries to the blender.
BLITZ until pink and super smooth.
POUR onto the mixture and transfer to the freezer.
REMOVE from the freezer 45 minutes before serving.
SERVE with summer berries and perhaps some chilled soya cream.