This recipe has been laying around in my computer for many months now and but for some reason I could never publish it. If you remember, I was very much in a raw cake mode at some point in winter and I prepared this recipe then. The pomegranate makes a great addition!
It has the simplest base – walnuts and raisins, mashed up in a food processor. I am actually not the biggest fan of walnuts and certainly not a fan of raisins, gotta admit. Walnuts feels generally too heavy for me and I like them more with salty dishes, like salads or in sauces. But these two ingredients together somehow did not create a heavy base but they blend rather smoothly.
I generally prefer leaving raw cakes in the fridge overnight so that the flavours develop more and this one was the same, however in the original recipe it says that 48 hours are even better. I adapted the original recipe from One Green Planet website. The difference with the original cake is that I put some of the pomegranate seeds inside the creamy second layer of the cake, instead of only garnishing it with them.
So, get your food processor ready – it’s about raw time that you make a cake!
Difficulty: ★☆☆ (Easy)
(I used a 26-cm springform pan for this cake)
Printable PDF-recipe (no photos): https://mydearkitcheninhelsinki.files.wordpress.com/2016/07/raw-cake-with-pomegranate-seeds.pdf
For the base:
1 1/4 cups / 3 dl / 137,5 gr. walnuts (shelled)
1 1/4 cups / 3 dl / 187,5 gr. raisins
For the second layer:
1 orange, peeled and coarsely chopped
Juice of 1 medium size lemon
2 cups / 4 dl + 4 tbsp / 300 gr. cashew nuts
1/4 cup / 4 tbsp coconut nectar (you can find this in Ruohonjuuri and also bigger K-markets and S-markets)
1/4 cup / 4 tbsp coconut oil (liquid state – I just leave it in a warm spot in my kitchen for a long time and it gets liquid)
A pinch of salt
1/2 tsp vanilla extract
Seeds of 1 pomegranate, medium size, divided roughly in two
1. In a food processor, put the ingredients for base and process them until they are smooth and paste-like.
2. Put a baking paper at the base of a cake mould / pan (so that it is easier to take the cake out later). For raw cake I always use springform cake pan because i find it easier to remove the cake from this pan later. Press the paste-like base ingredients at the base of the pan. Put in the fridge while preparing the rest.
3. In a food processor (or a blender, because my food processor was too small in the end for this one), put all the ingredients for the second layer, except for pomegranate seeds. Process them until it is a smooth cream.
4. Transfer the creamy mixture to another bowl (or you can also do it in the processor if you like), and fold in half of the pomegranate seeds in the cream (if you want to put more seeds, just do it! But leave a little bit of seeds to garnish in any case..).
5. Pour the creamy layer on the base layer, try to smooth the surface as much as you can and put in the fridge overnight – up to 48 hours!! Enjoy!