Dairy free, gluten free, vegan

This is a beautiful flower cake to celebrate Midsummer or any type of occasion. If you have a garden or window box, then you can grow edible flowers. The best ones for decorating this recipe are borage, pansies, marigolds, polyanthus and roses. Please don’t buy them from a garden centre or you might be buying some that have been sprayed with something quite toxic. You can purchase edible flowers from specialist suppliers if you don’t want to grow your own. I buy mine from Maddocks Farm Organics near Wellington.

NOTE: Save your almond pulp when you have made almond milk and keep it in the freezer so you will always have enough pulp to make this cake. Setting time: 6-8 hours

Midsummer Almond, Orange Flower and Berry Cake
 
Prep time
 
Author:
Yield: 6-8 servings
Ingredients
  • ALMOND SPONGE
  • 1 ½ cups wet almond pulp (left over from making almond milk)
  • ½ cup ground almonds
  • ½ cup coconut flour
  • 4 tbsp almond milk
  • 1 apple, chopped with peel and core removed
  • 3 Medjool dates
  • 1 tsp lemon juice
  • 1½ tbsp almond extract
  • ½ tbsp vanilla extract
  • a pinch of salt
  • 3 tbsp melted coconut butter
  • 1 tbsp linseed (flax seed), ground

  • ORANGE FLOWER CASHEW CREAM
  • 2 cups cashew nuts, soaked for 2 hours
  • ¼ cup almond milk
  • 3 tbsp agave syrup
  • 1 - 2 tbsp orange flower water (depending on the brand)
  • ⅓ cup melted coconut butter

  • RASPBERRY JAM FILLING
  • 1 cup raspberries
  • 3 Medjool dates

Method
ALMOND SPONGE
  1. In a large bowl, mix the almond pulp and coconut flour together until well-combined but fluffy.
  2. Blend together the remaining ingredients, except the ground linseed/flax. Add the wet mixture to the almond pulp mixture. Combine well but not over vigorously.
  3. Finally stir in the ground linseed/flax. You are aiming for a light and fluffy sponge texture
ORANGE FLOWER CASHEW CREAM
  1. Rinse the cashew nuts well under cold running water. Add all the ingredients to a blender and blend until smooth.
RASPBERRY JAM FILLING
  1. In a blender, whizz 1 cup raspberries. Sieve to remove the seeds.
  2. Rinse the blender. Return the smooth raspberry mixture to the blender with the Medjool dates and whizz until smooth.
TO DECORATE
  1. Edible flowers such as borage, pansies, marigolds, polyanthus and roses. You can also use summer berries such as strawberries and raspberries.
TO ASSEMBLE
  1. Press a layer of the sponge into the base of the cake tin. Top with the raspberry jam filling. Layer on one third of the orange flower cream and place the cake in the freezer to set.
  2. When set, add the remaining almond sponge, pressing down the top until firm. Return the cake to the freezer to set.
  3. When set, remove from the cake tin and using a spatula, ice the cake with the remaining orange flower cashew cream. Decorate with strawberries, raspberries and fresh flowers.
  4. Keep refrigerated and eat within one day.