Lime & Blackberry Layer Cake
Nature holds the finest colour palette, if you ask me. There is absolutely no need for artificial colours or flavours, and this slice is proof. It is as vibrant in flavour as it is in colour, and is guaranteed to get the tick of approval.
Serves 12 (small pieces).
Ingredients 14
Base
240 g raw almonds
10 medjool date, pitted
1 tbsp frozen raspberries, crushed
Lime Layer
1 avocado, large, peeled, stone removed
60 ml lime juice, freshly squeezed
125 ml coconut oil, melted
80 ml maple syrup
Blackberry Layer
210 g cashew nuts, soaked for 8 hours, drained and rinsed
125 ml coconut oil, melted
90 g blackberries, fresh or thawed from frozen
80 ml maple syrup
60 ml lime juice, freshly squeezed
1 tsp vanilla powder
1 pinch salt, quality mineral
Toppings
1⁄4 cup edible dried flowers, optional
30 g pistachio nuts, crushed
berries, extra, optional
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Method 7
Line a 15 × 25 cm (6 × 10 in) slice tin with baking paper.
For the base, blitz the in a food processor for 5 seconds. Keeping the motor running, add the , one at a time. Once well combined and slightly sticky, press the mixture into the base of the slice tin. Sprinkle with the and gently press into the base mixture. Place in the freezer while you make the lime layer.
In a food processor, combine all the lime layer ingredients; , , melted , and on high until very smooth and creamy. You may need to pause the processor to push the mixture down the sides as you go.
Pour the mixture on top of the base and spread gently and evenly with a spatula. Return to the freezer for 2 hours to set.
Once set, make the blackberry layer. Process all the blackberry layer ingredients; , melted , , , , , and on high speed until smooth and creamy.
Spread the mixture over the lime layer and sprinkle with , crushed or extra berries, if desired. Return to the freezer for at least 4 hours to set.
Remove the slice from the freezer about 10—15 minutes before slicing and serving.
