Raw Butterscotch and Apple Cake
I created this raw vegan cake for a dear friends birthday. I've always liked caramel and apples, so wanted to invent a recipe with those flavours. This flan like cake is dense and rich... you'll only need a small peice. Another great thing about it - you can shape it into a letter or number depending on the person it's for. Plus it is completely wheat and dairy free! Finally, remember to soak the dried apples overnight.
Cake Base
1½ cups cashew pieces
½ cup figs, chopped
1 teaspoon of grated fresh ginger
Whizz in a food processor until fine, then press into a flan tin. Refrigerate. You can also make a letter shape on a large tray if it’s for a birthday. The base should be no more than a centimetre high. If you need more mixture for your pie tin or shape use the same ratio of cashews to figs— 1½ to 1/2 .
Topping
2 cups of tightly packed dried apples, soaked over night.
1½ cups of cashew pieces
1/3-1/2 cup of apple soak water
1 cup of chopped dates
1 teaspoon of dried ginger
1 t lemon rind
1) Drain the apples (set aside soak water) and dry them out a bit by rolling up and squeezing in a tea towel.
2) Chop
apple until the size of peanuts with a
food processor s-blade. In a good processor this will only take 5 seconds. Set
aside.
3) In a strong blender/processor mix remaining ingredients until smooth.
Start with the cashews and water and slowly add the dates.
You may need to stir it a few times and add a little more soak water, but keep
it as firm as possible.
4) Add creamy mix to the apple pieces and stir in with 1 T psyllium (preferably finely ground in your nut/seed/coffee grinder).
5) Spread onto base and decorate with edible flowers (violas/jasmine are pretty).
