Raw layer cake

Fi Jamieson-Folland makes a delicious raw cake for when you feel like indulging. Only this one’s healthy.

This layer cake is ideal for morning or afternoon tea, or even as part of a hearty breakfast after a workout!

It supplies valuable energy from slow-release nutrients, it’s high in protein (great for energy and the body’s building blocks for tissue), it has the right fats (including Omega 3 oils, which help to protect our cells, as well as help our heart function optimally), and it also contains fibre (helps us to absorb more from our food because it travels slowly through our bodies).

Plus it contains vitamins (including B’s – to help with converting food into energy in our cells and producing red blood cells, E – protects our cells and prevents damage to the good fats we eat, so we can use them as an effective energy supply, and A & C – for childhood growth, cell protector, plus can help eye health) and minerals (including copper and manganese – can protect our cells and help with reducing memory loss).

Makes enough for a 28cm (11 inch) square pie dish.

‘Cream’

1 cup macademias, pre-soaked overnight in filtered water, rinsed and drained just before use
3 medjool dates, pre-soaked for 3 hours in filtered water, de-stoned and drained just before use (set the drained-off fluid aside)

Topping

1/2 cup cashews plus 1/2 cup sunflower seeds, pre-soaked for 3 hours in filtered water, rinsed and drained just before use
1/4 cup medjool dates, pre-soaked for 3 hours in filtered water, de-stoned and drained just before use (set the drained-off fluid aside)

Filling

1 cup raw walnuts, pre-soaked overnight in filtered water, rinsed and drained just before use
1 cup medjool dates, pre-soaked for 3 hours in filtered water, de-stoned and drained just before use (set the drained-off fluid aside)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground clover (optional)

Crust

3 cups raw almonds plus 1 cup sunflower seeds, pre-soaked overnight in filtered water, rinsed and drained just before use
1/2 cup medjool dates, pre-soaked for 3 hours in filtered water and drained just before use (set the drained-off fluid aside)
1/3 cup raw, organic coconut oil

Method

‘Cream’ – pop all your cream ingredients, including half of the dates water into your blender and process until creamy smooth. Slowly add the rest of the dates water (plus extra water if needed) to create a fluid consistency as needed. Keep in a bowl to one side.

Topping – repeat as per steps for the ‘cream’ above.

Filling – place dates and nuts in your food processor and blend until creamy. Add in spices. Keep in a bowl to one side.

‘Crust’ – empty all your crust ingredients into your food processor and blend until you have a‘dough’. Press the dough evenly into a baking/pie or quiche pan (silicon is a good option)

Use a spatula to spread your filling layer evenly on top of your crust.

Repeat with your topping layer on top of your filling layer.

Lastly, layer on your ‘cream’.

Either keep in the fridge, or pop in the freezer for about 1 hour before slicing and serving.

Top tips for your perfect raw layer cake

You can sprinkle your raw layer cake with raw cacao, cacao nibs, grated raw chocolate, carob powder, bee pollen or dehydrated coconut pieces (all available from most good health food shops.)
Experiment! You can make your layer cake with a base of whichever nut or seed you prefer – from brazils to sunflower or pumpkin seeds. My favourites include hazelnuts and brazils mixed with almonds.
Include organic where possible. If that’s not possible, use extra soaking time if you can, and rinse well.
When blending solids and more dense ingredients, blend on a high speed for longer than you think is necessary, to ensure smooth results.
Pop any leftovers (unlikely!) in a sealed BPA-free container in the fridge and finish within 4 days, or into the freezer to store for 3 months or so.

Relish!

Bonus take-away

If you’d like to know more about getting the most from the nutrients you eat, including the reason we pre-soak nuts and seeds, etc, email me direct at fi@fijamiesonfolland.com for your copy of the article ‘The two biggest food-mistakes – and how to avoid them’. Do make sure you put ‘Food Mistakes – SL’ as your email subject line.

Fi Jamieson-Folland D.O, is a Lifestyle Consultant, with more than 20 years’ experience in Europe, Asia and New Zealand as a qualified osteopath, certified raw, vegan, gluten-free chef, educator, writer and health mentor. She lives in Auckland with her husband Chris, relishing an outdoor lifestyle and time with family and friends.