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I am an absolute cake lover and have the tendency to decide I want cake in a whim, especially on those rainy days when I want to do nothing else but stay at home with a good book. That being said this cashew cream cake is one of my favourite go to recipes due to two very convenient facts. Not only does it keep nicely in the freezer for a month but also it is quickly defrosted on the counter top within 30 minutes. This is the adaptation of the Cashew Cream Cheese Cake and shows how you can very quickly turn this basic recipe into your own favourite desert.
For this version you can either use a basic cake you made ahead – if you made these before – or you can make one from scratch. Either way it is quick and easy.
Instructions and ingredients for the plain, basic cake can be found here.
When you finished making the cake following the instructions you freeze it just like the recipe suggests. That is necessary if you want two very even layers in your cake.
Ingredients for the Raspberry sauce:
- 4 cups or 250g raspberries
- 2 medjool dates
Blend the raspberries and pitted dates until smooth. Pour the fresh raspberry sauce on top of the frozen cashew cream and freeze for another hour. It is as simple as that. If you want you can replace the dates for another sweetener but dates add a very nice flavour and come with a whole range of health benefits.
If you are not too concerned about symmetry you can add the raspberry puree directly on top of the freshly made cashew cream cake and put it in the freezer for 4-5 hours. Serve with a nice dessert wine or a nice herbal tea and it’ll really show you why it’s my favourite cake.