
Orange Cake By Raw Chef Yin

Ingredients:
For Crust:
- 70gm BWY whole almonds
- 20gm rolled oats
- 20gm buckwheat
- 30gm Rabbi dates (soaked in filtered water for 30 minutes and pitted)
- 20gm dried cranberries
- 1gm salt
For Filling:
- 100gm whole cashew nuts (soaked for 8 hours in filtered water, rinsed and drained)
- 40gm maple syrup
- 15gm freshly squeezed orange juice
- 4gm vanilla essence
- 35gm FryMax coconut oil (melted)
- 20gm dried cranberries
- Orange segments from 1 orange
Yield: 1 cake in a 6-inch tart pan
Method:
- For the crust, place all ingredients in a food processor and process till it forms a dough that sticks together. Press dough into a lined 6-inch tart pan with removable bottom. Place in freezer while making filling.
- Place cashew nuts, maple syrup, orange juice and vanilla essence into blender and blend till smooth. Stream in coconut oil and blend till emulsified.
- Fold in dried cranberries and orange segments into mixture.
- Pour into crust and place in freezer to set for at least 4 hours. Allow to thaw for 30 minutes before serving.
- Optional, top with dehydrated orange slices and mint leaves prior to serving.
- You may store in sealed container in freezer for up to 1 month!