Carrying on slightly with the valentines day celebrations, this recipe is true love in cake form. I’ve been working on this dessert for a while now, as I wanted to get the balance between almond and raspberry perfect. Inspired by the classic bakewell tart, I wanted to make something that combined its two key flavours together – but into a dessert with a unique twist.

I made this in a similar way a raw cheesecake, but I added water into the mixture so that you don’t need to soak the cashews beforehand. This gives it a softer, creamier texture but also means it needs longer to set. So, I recommend leaving it for around 5 hours in the fridge, or if you make it in the evening, then leave it overnight. The base is also something I like in particular, as the use of ground almonds gives it a really nice texture, similar to shortbread. I think this tart would make a great accompaniment for an afternoon tea, or something to enjoy on a spring weekend!

raspberry, almond & vanilla tart

serves 6-8

ingredients

for the base:

2 cups (210g) grounds almonds

2 tbsp maple syrup

1 tsp almond extract

2 tbsp oil of choice

for the almond cream:

1 cup (140g) cashews

1/4 cup (60ml) boiling water

2 tbsp coconut oil – I used Coconut Merchant

1 tsp almond extract

1 tsp lemon juice

3 tbsp maple syrup

for the raspberry cream:

1 cup (140g) cashews

1/4 cup (60ml) boiling water

3 tbsp coconut oil – I used Coconut Merchant

2 tbsp maple syrup

3/4 cup (100g) raspberries

1 tsp lemon juice

method

1. Firstly, make the base by adding all of the base ingredients into a bowl, and stirring them all together until a crumbly, sticky texture has formed. Then, pour this mixture into a small cake tin, and press it down until it is firm and sticks together.

2. Next, make the almond layer by adding all of the almond cream ingredients into blender, and blending until smooth. Then set aside.

3. Then, make raspberry layer by placing all of the raspberry cream ingredients into your blender and blending until smooth.

4. Now take a large spoonful of the almond cream and raspberry cream, and place onto the tarts base. Using a knife, swirl the two together into a marbled effect. Then, repeat using another spoonful of each of the creams, until both of the mixtures have been used up. When this is done, move the tart into the fridge and leave to set for at least 5 hours, or overnight.

5. When the tart is firm to touch, remove from its tin, and decorate with some raspberries or what else you like, before slicing to serve.

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