SERVES: 12-14 slices

Ingredients:

1. BASE

CHOCOLATE LAYER

VANILLA LAYER

RASPBERRY LAYER

Method:

  1. Place all of the cashews in a bowl and cover completely with water.
  2. Leave aside to soak whilst making the base for the cake.

BASE:

  1. Line a large spring-form cake tin with baking paper. In a food processor, blitz the almonds to a fine powder.
  2. Add the pitted dates, cinnamon and salt and process until well combined and dough like in consistency.
  3. Transfer the ‘dough’ to your tin and pat down to form an even base for the cake.
  4. Place the tin in the freezer whilst making the next layer.

For each LAYER:

NOTE: There are 3 layers to this cake: Chocolate, Vanilla and Raspberry. Each layer has the same process but should be made individually.

  1. Firstly, combine all of the ingredients for the chocolate layer in a food processor, and blend until completely smooth. Pour the creamy mixture on top of the almond-date cake base. Use a spatula to smooth it down and ensure levelness. Place in the freezer whilst preparing the next layer.
  2. Repeat the above steps for the Vanilla layer, then the Raspberry layer. Ensure the food processor is clean before blending each layer.
  3. Once all three layers are complete, leave the cake in the freezer for at least 4 hours to harden.
  4. Serve topped with fresh fruit, edible flowers and chopped nuts.

NB: As this is a frozen cake, it will last up to 1 month if kept in an air-tight container in the freezer.