Summer Fruit Cake

Posted on July 21, 2015 by Amy Lyons in Desserts

Serves

Level

Mod

Ingredients

Ingreds.

Total

1hr

Serves

Level

Mod

Ingredients

Ingreds.

Total

1hr

Summer is the season for fruit cake! But this fruit cake isn’t like most fruit cakes: it’s a summer fruit cheese cake! This cheeseless cheesecake takes this to heart, with all its lovely summer fruits: apricots, raspberries, and blueberries!

A real eye-catcher, this cake is great for any sort of occasion where you might want to impress people: birthdays, parties, and the like. It’s a great idea to make this fruit cake when you’ve got some friends around, otherwise you very well might be tempted to eat the whole thing yourself!

Ingredients

Crust

1/2 cup walnuts (raw)
1/2 cup sprouted buckwheat (dried in the dehydrator (or additional coconut or pistachios)
1/2 cup coconut (dried, finely shredded)
1/8 tsp sea salt
12 dates (soft medjool, pitted and chopped)

Filling

1 1/2 cups cashews (raw, preferably soaked overnight and drained)
2 cups young coconut meat (or additional soaked cashews if unavailable)
1/2 cup coconut water
1/2 cup coconut nectar (raw, or raw agave nectar or raw honey)
3/4 cup coconut oil (warmed to liquid)
1/2 tsp sea salt
1 Tbsp pure vanilla extract (and seeds from half a vanilla bean)
1/4 cup fresh apricots (pitted and diced)
2 dried apricots (soaked until soft and drained well)
1/2 cup red raspberries (fresh, organic)
1 inch red beet
1 tsp rosewater
1/2 cup blueberries (fresh organic and black raspberries
1 Tbsp lavender flowers (dried)
1/2 tsp doTerra lavender essential oil (optional)

For middle cake layer

1 cup raspberries (red and black, blueberries, and fresh apricot diced)

For the top of the fruit cake

raspberries (fresh red and black)
1 apricot (fresh, sliced)
dried roses
dried lavender

Servings:

Units:

Directions

Prep

1 hr

Total

1 hr

Summer Fruit Cake

Lightly coat a 6 inch spring form removable bottom pans with coconut oil.

To prepare the crust

Process walnuts, buckwheat, coconut and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the filling

Drain the cashews and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy.
With the processor running, add the coconut oil, and process for a minute until blended.
Remove the filling from the food processor and divide into 3 bowls. Place one back into the food processor and add the apricots. Remove from the processor and set aside.
Add the second bowl and add 1/2 cup red raspberries and beet and rosewater. Process until smooth and uniform in color and place back in the main bowl.
Add the third bowl to the food processor and 1 /2 cup black raspberries and blueberries stir in the lavender. Process until smooth and place back in the main bowl.

To assemble fruit cake

Drop the different colors of filling over the crust by the Tbspful to fill the pan half full.
Scatter the fruit for the middle layer of the cake over it, then continue with the filling drops.
When the filling is all used up tap the bottom of the pan on the counter to level.
Swirl with a knife starting at the outside of the circle and working your way in in a spiral fashion (but staying above the fruit layer as you do not want to disturb it). Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.
Garnish the fruit cake with fresh berries, and apricots, lavender and roses and serve! Store leftover fruit cake in the fridge.