A show-stopper lavender cake filled with raw figs and cherries.
Two of my favourite foods are in season at moment – cherries and figs. I found a gorgeous bunch of deep violet lavender at the markets last weekend so was inspired to add a bit to this cake. This is a colourful and tasty festive treat, and using a little coconut meat in the recipe in place of some of the cashews makes it a bit lighter also. It is also without a doubt, my most popular recipe on this website, and I’ve seen many re-creations of it – so if you have a Sunday afternoon free for some un-baking, please try it and send me in your pic!
Divine Raw Fig, Cherry & Lavender Cake - the perfect summer dessert. Try it here. Click To Tweet
Cherries
Share similar qualities with other berries – they have flavonoids called anthocyanidins that give them their beautiful deep bluey red colour. This makes them a strong anti-inflammatory agent and can even block the sensations of pain in the body much like ibuprofen can. They also are a natural source of the hormone melatonin – which is normally produced by the pineal gland and helps us settle and sleep at night.
Figs
One of the most ancient of fruits – figs were originally grown in Egypt, before they arrived in Greece. Nutritionally, they are rich in minerals and fibre. A rich source of potassium, they help to control blood pressure. Of all the fruits, they are one of the most alkaline, contributing to a balanced pH level within the body.
Fun fact – according to the Doctrine of Signatures (an ancient theory whereby whole foods were seen to have a unique pattern or form that represents an organ in the body, lending clues as to its nutritional healing potential), figs are full of seeds and hang in pairs when they grow – therefore making them a great food choice for male fertility.
Raw Fig, Cherry, Lavender and Honey Cake
Ingredients
BASE:
- 2 cups macadamia nuts (or cashews)
- 1 cup desiccated coconut
- ¼ cup date paste
- 2 pinches Himalayan rock salt
- ½ teaspoon vanilla paste
FILLING:
- 1½ cups cashews soaked overnight
- 1½ cups young coconut meat this will be about two coconut’s worth
- ¾ cup nut milk
- ½ cup raw honey vegan alternative: ½ cup brown rice syrup / pure maple syrup
- ½ cup coconut oil
- juice of one lemon or ¼ cup
- 1 tablespoon organic dried lavender
- 1 tablespoon vanilla paste
- 2 pinches Himalayan rock salt
- 2 tablespoons psyllium husk
- Additional water to assist the blending if needed perhaps a few tablespoons
- 1 cup red cherries pitted
- 3 large plump fresh figs
Instructions
BASE:
- Blend everything in a food processor till a nice dough forms.
- Pat firmly into the base of a 7½ inch cake pan lined with baking paper.
- Set aside while you make the filling.
FILLING:
- Blend the cashews, coconut meat, milk, honey, coconut oil, lemon juice, lavender , salt and vanilla paste till smooth. You may like to do this in two batches, for ease of blending.
- Now add the psyllium husk and blend again. Transfer to a large mixing bowl.
- In a food processor, quickly blitz the cherries and figs, then fold this through the rest of the filling.
- Pour the filling over the base of the cake and set in the freezer.
- Transfer to the fridge to soften a little before serving.
Notes
- You can certainly opt for a shorter soaking time for the cashews - 2 hours should be fine - though you need a quality high power blender in order to get a smooth texture. The longer you soak, the smoother the end texture.
Nutrition
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