I like any kind of fruits, but cherries have always had a special place in my heart. I remember climbing up and old big cherry tree in my uncle’s garden and picking up those sweet and juicy treats. The best cherries were at the end of thin branches that were almost impossible to reach. But I wouldn’t give up! I would move slowly to get close enough to them, and my mom would be screaming at me from the ground to let them be and pick those that were in my reach. Of course, I never listened but if I would be in the same situation today I probably would. Well, I wouldn’t even climb up that tree for that matter! 🙂
I would eat too many of them at once and feel sick every time – no regrets! My mom would make cherry cakes, jams, and ice-creams. She would also preserve them for winter, and we could enjoy our special treats even in the cold months.
These days, I’m happy when I manage to score some local cherries as most of them are imported. And when I do, I enjoy every single bite! Last week, I went a little bit crazy when I saw local organic cherries at the farmer’s market and bough too many of them. There was no way that we were able to eat all of them on time without getting sick, so I wanted to use them in some different ways.
I don’t like putting fresh cherries in my morning smoothies and I don’t make jams as it’s just me and my husband and we’re not particularly excited about them, so I decided to make raw cherry cake! I believe that it’s a simple and straightforward cake that doesn’t disappoint. It’s versatile and you can replace some ingredients with what you have at home. As any other raw cake, it does require some time to prepare but it is worth it. Trust me!
What do we need?
Base layer
1 cup oats
½ cup shredded coconut
10 pitted dates (or 5 medjool dates)
1-2 tbsp oat milk
1 tbsp nut butter (I used tahini but you can use any nut butter that you have at home)*
Cheeze layer
150g macadamia nuts (you can use cashew nuts as well)
10 pitted dates (or 5 medjool dates)
Juice of ½ lemon
Zest of ½ lemon
1 tsp vanilla
½ tsp Agar Agar
½ cup water
2 tbsp cocoa
Cherry layer
1 cup cherries
2 pitted dates
½ tsp Agar Agar (or 1 tsp if you want your jelly very stiff)
¼ cup water
How to make it?
I usually use macadamia nuts as I like their subtle flavor, but if you prefer you can use cashew nuts too. There is not too much difference in the texture in my opinion as macadamia nuts as well as cashew nuts are perfect for raw cakes because of their creaminess once blended. Soak the nuts overnight, then drain and rinse them, and place them in the food processor/blender. Add remaining base layer ingredients and process until nice and smooth. You might also need to scrap the sides of your machine but be patient, it will work. If you use food processor it is going to take longer but the result will be the same.
Place the mixture in a baking tray that you lined with parchment paper (I used 15*23 cm). Use your hands to spread it evenly and then press it firmly. Place it in the freezer while you’ll be working on the cheeze layer.
Rinse the food processor/blender and add all the cheeze ingredients except of the water and agar agar. Process until you get smooth texture and keep the mixture in the food processor/blender. Heat up ½ cup water with agar agar in a small pan and let it bubble for a couple of minutes – keep stirring frequently. Add warm agar agar mixture to your cheeze layer and process until properly combined.
Remove the baking tray from the freezer and spread the cheeze mixture over the base layer evenly. You can use a spatula or your hands but be careful as the mixture might be warm. Place it back in the freezer to set. I kept it in the freezer for 4 hours before the next steps, but you can check it earlier and continue if the cheeze layer has set properly.
(this is good enough)
Place the cherries, water and dates in the food processor/blender and process until smooth and shiny. Pour the mixture in a small pan, add agar agar and bring to boil over medium heat. Stir frequently for a couple of minutes and set aside. Continue stirring until the mixture cools down to room temperature.
Remove the baking tray from the freezer and pour the cherry jelly over it. Spread it evenly with a spatula and place it in the freezer or fridge to set. If you place it in the freezer it will set faster. I like my cherry layer softer and therefore I only use ½ tsp agar agar and place it in the fridge. If you use more agar agar it will be firmer. *It’s up to you but don’t use more than 1 tsp!* If you like you can use raspberries or any other berries instead of cherries. Raw cakes are fun to make as they are so versatile!
Now we need to wait and wait and wait…
When it’s finally set, you can slice your cake and enjoy it!
It’s not too sweet, but it’s still full of flavor, fresh and healthy! We had 14 pieces and ate 2 of them (1 for me, 1 for my husband) every day, so we kept it in the fridge for 7 days and it was still good. I wouldn’t leave it in the fridge longer but if you put it in the freezer you can keep it for months!
Hope, you’ve enjoyed my recipe!
Thank you for visiting!
Cheers!
Martina