December 26th was my birthday. I prepared this cake for my birthday – the idea was to take it to Hietaniemi Beach in Töölö (Helsinki) with a bottle of sparkling wine and eat it there with some friends. But… Of course there had to be something like a storm that day – and then came snow towards the evening, the first real snow of this winter. So it was eaten indoors. This is my destiny – unless I move somewhere in Southern Hemisphere, I will always freeze in my birthday and never have a beach celebration.

 

 

 

 

I’m getting more and more interested in raw cakes and anything else raw. IF they weren’t so expensive to make here in Finland because of the incredible prices of all sorts of nuts, then I would probably make them even more often.

 

What I like about raw cakes is that they are easy to make, you should, generally, make them the day before serving and when they are done well, they have rich taste and are quite filling.

 

 

 

 

This recipe I saw by accident on Irish Independent newspaper website. I think I was looking for something completely different, can’t even remember. I changed the recipe slightly, I used less lemon juice (original recipe calls for the juice from 2 lemons), garnished with only zest of 3 limes and increased the amounts of ingredients used for crust as my cake mould is bigger than the one used in the original recipe. The result was a light and fresh avocado cake! Super tasty! And the addition of rosewater takes it to a whole different level! Do this cake, leave it in the fridge overnight and next day you will have the biggest pleasures while eating!

 

Oh, and in case you are wondering, I am 36 now.
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Ingredients:

 

Printable PDF version (no photos)

 

Difficulty: ★☆☆ (easy)
(I used 24cm springform cake pan)
(In my recipes, 1 cup = 2.4 dl)

 

For the crust / base:
60 gr. raw almonds
85 gr. raw Brazilian nuts (yupp, very exotic!)
50 gr. raw pecans
200 gr. dried dates, pitted
3 tbsp coconut oil, in liquid form (you can leave it under warm light for a while)
80 gr. desiccated coconut

 

For filling:
5 ripe avocados, peeled and stoned (do the peeling right before you start making the filling and immediately mix them with lemon juice below to prevent from going brown)
Juice of 1 lemon
150 gr. agave syrup
150 gr. coconut oil (in liquid form)
1/4 tsp vanilla extract
1/2 tbsp rosewater (you can find this in Ruohonjuuri or in some oriental markets in Finland)

 

To garnish – optional:
zest of 3 limes

 

 

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1. Put almonds, Brazilian nuts, pecans and dates in a bowl, cover with water in room temperature and soak for 1 hour.

 

 

 

2. Once the nuts and dates are soaked, drain them well, and put ALL THE INGREDIENTS FOR BASE in a food processor. Process them until you get crumbly dough, which sticks when squeezed together.

 

 

 

 

3. Put a baking sheet on the bottom of a 24cm spring form pan. Cover the entire base with the crumbly but sticky dough. Put in the fridge while you are preparing the filling.

 

 

 

4. In a food processor, put ALL THE INGREDIENTS FOR FILLING, process until smooth. Pour this over the base; make the surface as smooth as you can. Cover with a lid or stretch film and put back in the fridge for at least 4 hours, or overnight. If you have less time, you can put in the freezer for 30 minutes and then transfer to the fridge for 1 more hour as suggested in the original recipe.

 

 

 

 

5. Right before you serve, garnish with lime zest (optional). Serve chilled.