Raw Butterscotch and Apple Cake

I created this raw vegan cake for a dear friends birthday. I've always liked caramel and apples, so wanted to invent a recipe with those flavours. This flan like cake is dense and rich... you'll only need a small peice. Another great thing about it - you can shape it into a letter or number depending on the person it's for. Plus it is completely wheat and dairy free! Finally, remember to soak the dried apples overnight.

Cake Base

1½ cups cashew pieces

½ cup figs, chopped

1 teaspoon of grated fresh ginger

 Whizz in a food processor until fine, then press into a flan tin. Refrigerate. You can also make  a  letter shape on a large tray if it’s for a birthday. The base should be no more than a centimetre high.  If you need more mixture for your pie tin or shape use the same ratio of cashews to figs— 1½ to 1/2 .  

Topping

2 cups of tightly packed dried apples, soaked over night.

1½ cups of cashew pieces

1/3-1/2 cup of apple soak water

1 cup of chopped dates

1 teaspoon of dried ginger

1 t lemon rind

1) Drain the apples (set aside soak water) and dry them out a bit by rolling up and squeezing in a tea towel.

2) Chop apple  until the size of peanuts with a food processor s-blade. In a good processor this will only take 5 seconds. Set aside.

3) In a strong blender/processor mix remaining ingredients until smooth.
Start with the cashews and water and slowly add the dates. You may need to stir it a few times and add a little more soak water, but keep it as firm as possible.

4) Add creamy mix to the apple pieces and stir in with 1 T psyllium (preferably finely ground in your nut/seed/coffee grinder).

5) Spread onto base and decorate with edible flowers (violas/jasmine are pretty).

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