FIG + ORANGE CAKE

{ THIS CAKE WAS MADE ESPECIALLY FOR MY BEAUTIFUL MUM. SHE CAN’T EAT CHOCOLATE BUT STILL LOVES TO INDULGE IN DESSERTS EVERY NOW AND THEN. THE ORANGE AND FIGS ARE A MATCH MADE IN HEAVEN AND I RECOMMEND ADDING A FEW DROP OF ORANGE ESSENTIAL OIL IF YOU HAVE IT, TO INTENSIFY THAT GORGEOUS FLAVOUR COMBINATION EVEN MORE! }

{ INGREDIENTS }

BASE

1 cup pecans

½ cup pistachios

½ cup shredded coconut

1 tsp orange zest, finely grated

1 ½ cups dried figs, tips removed

 

FILLING

3 cups cashews, soaked in water overnight and rinsed well

500ml orange juice

1 vanilla bean, seeds scraped

¼ cup raw honey

2 tbsp coconut oil, softened

½ cup coconut flour

{ METHOD }

Grease a 23cm (9”) round spring form cake tin and set aside.

BASE: Process all the ingredients, except for the figs, until crumbly.

Add the figs, one a time until a ‘dough’ is formed and no large chunks remain. Pinch the mixture together between your fingers – if it holds its shape it’s the right consistency. If not, add 1 tbsp cold water at a time until the desired consistency is achieved. Press evenly into the bottom of the prepared cake tin and set aside while you prepare the filling.

FILLING: Blend all ingredients, except for the coconut flour, until smooth. Taste and adjust sweetener if desired. Add the coconut flour and mix well.

Pour the mixture over the prepared base and freeze for 6–8 hours or overnight for best results. Cut into even slices while still firm and allow the cake to come to room temperature for about 1 hour before serving.

Top with fresh figs, orange slices and pistachios.

Store in an airtight container in the freezer for up to 1 month.

Prep time: 30 MINUTES
Cook time: 
Total time: 
+ 12 +

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Categories: BREAKFAST.