​Blackberry Cashew Cake

by Niulife / Anna Behman



Cashew glaze (optional):


To make crust:

Combine flour and dates in high-speed blender until well incorporated. Add remaining ingredients.


To make cream:

Rinse and drain dried apricots. Cut into small cubes. Combine remaining ingredients in high speed blender. Fold in diced apricots.


To make cashew glaze:

Combine all ingredients in a high speed blender.


Assembling the cake:

1. Divide crust into 2 equal parts

2. Place one part into 15 cm or 18 cm for thicker crust round baking tray lined with parchment paper.

3. Transfer to the freezer for 1 hour.

4. Pour over cream and place back to the freezer for 1 hour.

5. Place second part of the crust over the top and transfer to the freezer for 4 hours.

6. When the cake is set, pour over berry-cashew cream. Store in the freezer. Transfer to the fridge 4-5 hours before serving.