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FOOD THAT MAKES YOU FEEL GOOD



Old Country Roses Serveware With Early Grey Cake

Happy New Year, happy new you – right? It may be super tough sticking to all those resolutions you set for yourself, but we’re making healthy eating slightly easier thanks to this delicious no-bake cake recipe by Jutri Herman aka Juutlovesfood.



JUUTLOVESFOOD’S ZESTY EARL GREY CAKE



 

Ingredients



 
 

Date Paste
7 oz very soft dates
6.5 oz oz hot water
2 good pinches of fine Celtic sea salt



 
 

Crust
7 oz lightly toasted almonds
2.5 oz date paste
1 heaped tbsp liquid coconut oil



 
 

Cream
14 oz raw cashews, soaked overnight in hot water with 2 Earl Grey teabags
8.5 oz full fat coconut milk
2 Earl Grey teabags
2 oz creamed coconut, softened in a Bain Marie
2 heaped tbsp liquid coconut oil
5 oz rice syrup
Juice of 1 lemon
Zest of 1/3 lemon



 
Old Country Roses Cake Plate and Server with Tea Cups

How To

 


1. Make the date paste by blending all date paste ingredients until very smooth.
2. Prepare the bottom of a 8 inch round cake tin with baking paper.
3. In a high-speed blender, pulse almonds until fine and transfer to a bowl.
4. Add date paste, coconut oil and salt to the bowl and mix with your hands until well combined.
5. Press the mixture evenly into the bottom of the cake tin and set aside.
6. Bring the coconut milk to a boil, add 2 bags of Earl Grey tea and simmer for 10 to 15 minutes.
7. Remove tea bags from the coconut milk and squeeze the liquid from the bags into the coconut milk.
8. Straining through a sieve makes sure no tealeaves fall in the milk if the tea bag accidently bursts.
9. Rinse the soaked cashews and add to a high-speed blender with the coconut milk, rice syrup, lemon juice and lemon zest. Blend until the texture is very smooth and creamy. This will take up to 4 minutes.
10. Add creamed coconut to the creamy mixture and blend for another 30 seconds.
11. On a low-speed, drizzle in the coconut oil.
12. Pour the cream mixture over the base mixture and place the tin in the freezer to set. Depending on your freezer this will take up to 6 hours.
13. To cut the cake, take it out of the freezer and rest for 15 minutes before cutting. Prepare a large sharp knife by warming the blade in very hot water. Pad dry and immediately cut a piece. Return the cake to the freezer until ready to eat.
14. It’s best to take your piece of cake out of the freezer 30 minutes before eating.
15. I like to serve my cake with edible flowers for that extra pinch of color and feeling of luxury.



 


Old Country Roses Cake Plate and Server with Tea Cups and Earl Grey Cake



SHOP THE OLD COUNTRY ROSES COLLECTION



FOOD THAT MAKES YOU FEEL GOOD



Old Country Roses Serveware With Early Grey Cake

Happy New Year, happy new you – right? It may be super tough sticking to all those resolutions you set for yourself, but we’re making healthy eating slightly easier thanks to this delicious no-bake cake recipe by Jutri Herman aka Juutlovesfood.



JUUTLOVESFOOD’S ZESTY EARL GREY CAKE



 

Ingredients



 
 

Date Paste
7 oz very soft dates
6.5 oz oz hot water
2 good pinches of fine Celtic sea salt



 
 

Crust
7 oz lightly toasted almonds
2.5 oz date paste
1 heaped tbsp liquid coconut oil



 
 

Cream
14 oz raw cashews, soaked overnight in hot water with 2 Earl Grey teabags
8.5 oz full fat coconut milk
2 Earl Grey teabags
2 oz creamed coconut, softened in a Bain Marie
2 heaped tbsp liquid coconut oil
5 oz rice syrup
Juice of 1 lemon
Zest of 1/3 lemon



 
Old Country Roses Cake Plate and Server with Tea Cups

How To

 


1. Make the date paste by blending all date paste ingredients until very smooth.
2. Prepare the bottom of a 8 inch round cake tin with baking paper.
3. In a high-speed blender, pulse almonds until fine and transfer to a bowl.
4. Add date paste, coconut oil and salt to the bowl and mix with your hands until well combined.
5. Press the mixture evenly into the bottom of the cake tin and set aside.
6. Bring the coconut milk to a boil, add 2 bags of Earl Grey tea and simmer for 10 to 15 minutes.
7. Remove tea bags from the coconut milk and squeeze the liquid from the bags into the coconut milk.
8. Straining through a sieve makes sure no tealeaves fall in the milk if the tea bag accidently bursts.
9. Rinse the soaked cashews and add to a high-speed blender with the coconut milk, rice syrup, lemon juice and lemon zest. Blend until the texture is very smooth and creamy. This will take up to 4 minutes.
10. Add creamed coconut to the creamy mixture and blend for another 30 seconds.
11. On a low-speed, drizzle in the coconut oil.
12. Pour the cream mixture over the base mixture and place the tin in the freezer to set. Depending on your freezer this will take up to 6 hours.
13. To cut the cake, take it out of the freezer and rest for 15 minutes before cutting. Prepare a large sharp knife by warming the blade in very hot water. Pad dry and immediately cut a piece. Return the cake to the freezer until ready to eat.
14. It’s best to take your piece of cake out of the freezer 30 minutes before eating.
15. I like to serve my cake with edible flowers for that extra pinch of color and feeling of luxury.



 


Old Country Roses Cake Plate and Server with Tea Cups and Earl Grey Cake



SHOP THE OLD COUNTRY ROSES COLLECTION

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