Flourless Fruit&Nut Cake

with Cashew Frosting

This is an old recipe that comes from one of my favourite baking blogs. However, I have slightly modified it to reduce the amount of sugar and I've substituted traditional milk and dark chocolate with raw vegan nutella. 

This cake doesn't disappoint at any level. Its gooey meringue-like and flourless texture with added dried cranberries and figs will provide an instant pleasure for your tastebuds. 

And the cashew frosting? OMG - really, you have to try this to know what I'm talking about!

Ingredients:

• 6 egg whites
• 40 g molasses
• 1 cup hazelnuts, half ground, half finely chopped
• 50 g dried figs, finely chopped
• 50 g dried cranberries
• 60 g raw vegan nutella (recipe here), refrigerated
• a pinch of salt

For the cashew frosting:

• 3/4 cup cashews
• 1,5 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract or 1/5 vanilla pod (remove the pods to use in the recipe)
• 1 teaspoon lemon juice
• 1 tablespoon raw honey
• a pinch of salt
• 4 tablespoons of water

Preparation:

1. Beat the egg whites with a pinch of salt until the peaks are stiff. Add molasses very slowly, keep beating until the mixture is lightly brown and no lumps of sugar are visible.
2. Add the hazelnuts, figs, cranberries and raw vegan nutella (if you've refrigerated it, it will crumble easily, so just scoop the amount you need). Stir very slowly and gently.
3. Pour into a 23 cm round tin lined with baking paper.
4. Baked in a pre-heated oven at 170 ºC for about an hour. Cool on the rack.

Prepare the frosting:

1. Soak the nuts in 0,5 cup of water for at least an hour.
2. drain the nuts and place all the ingredients in a blender. Mix until the consistency is creamy and smooth.
3. Refrigerate the frosting for at least an hour, but the longer you leave it, the thicker it gets.
4. Spread the frosting on the cake, serve and enjoy :)

The original recipe for the fruit&nut cake comes from Moje Wypieki.