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Denna kaka gjorde jag till påsk och delade som en reel på instagram och här kommer den på bloggen, dock på engelska men hoppas det går strålande ändå. Testa! Sååå god 💛

🥭🍋 with dried ginger Raw Cake

This cake really turned out good 🙂 I love to be creative in the kitchen and for me is one of the best ways to be present with the ingredients and flavors and it is one of the most relaxing things I can do. When I got dried mango and cashews from @rutasoka I felt instantly this must turn into a cake💛. As much as I love making cakes I love to give this treat forward to others. My family at Easter and brought some to my work. One of my colleagues, started to cry because it was so good and said ”if only people knew how good this IS they would never eat anything else”. She also said, which made me very humble, ”if people know how talented you are in making cakes and talking about raw food”. That was very sweet of her…. But I just love to create and to serve 🫶🏻. Here is the recipe for you to try it out.

Filling:
7,5 dl cashewnuts, soaked at least 2 hours
160 g dried mango, soaked at least 2 hours
Juice from 4 lemons = 2 dl
1,5 dl coconut oil, liquid
1/2 dl raw cane sugar
Water from the dried mango 3-5 dl

Crust:
250 gr date paste
6 dl oats
1-2 tsk dried ginger
A pinch of salt

Topping:
Sprinkle raw cane sugar

Make the crust in a food processor and use a baking paper at the bottom of the round pan.
Drain the cashews. Put them in the blender and with 2 dl of the mango water and coconut oil. Add the sugar and some more of the mango water. Try to have the filling creamy and not to loose, therefore add the mango water in small amounts. How much of the mango water depends a lot on the blender you have, how strong it is. Spread the filling on the crust and sprinkle sugar on top. Let it sit in the freezer for 5 hours. Enjoy😋 psst. The left over in the blender blend with some water and you have delicious nut milk with mango flavor😉