Saturday, 6 September 2014

Banana Raspberry Layer Cake

Here's a little something to whip up for a special occasion - a Banana Raspberry Layer Cake. This divine dessert is made from just a few ingredients, is seriously low on the 'guilty dessert' factor, and looks seriously impressive when served! This is like a cheesecake in style, and is full of delicious banana berry flavours and looks very pretty on the plate. Serve with a healthy dollop of chocolate sauce and you will be in heaven!

I made this one for my darling little brother's birthday which we celebrated a couple of weeks ago. It was one of those amazing late autumn days when spring was starting to show its colours. Gorgeous blue sky, warm, sunny, and full of that feeling of good things to come!

We had a BBQ lunch out on the deck, and ended up spending the whole afternoon out there just relaxing, eating, drinking and generally hanging out as a family. My brothers gorgeous wife was there as well, along with my parents, hubby and the kids. A bit of a party for a sunny Sunday afternoon :)

The dessert is free of gluten, grains, dairy, soy, and refined sugar, and in fact has a very minimal amount of sweetener added entirely. You could add a little more if you have a bit more of a sweet tooth - I would double the quantities of honey and dates if you prefer things a little more on the sweet side.

Oh so pretty!

Mmmmm chocolate sauce - the finishing touch!

Banana Raspberry Layer Cake

Gluten-free, grain-free, dairy-free, soy-free, free of refined sugar
10 Medjool dates
1 cup raw almonds
1 cup desicatted coconut
1 tsp vanilla essence

1 cup raw cashews, soaked for an hour or so in water 
2 large bananas
1 cup desiccated coconut
1 tsp honey (use 2 or 3 if you want a little more sweetness)

Top Layer
1 cup raw cashews, soaked for an hour or so in water
2 cups frozen raspberries (you can use fresh if they're in season or you're willing to take out a second mortgage!)
1 tsp honey (you can use 2 or 3 if you want a little more sweetness)
1 tsp vanilla essence

1. In a blender, combine all ingredients for the base. Blend well until a 'dough' forms. Press into a loaf tin (or mould of your choice) and pop in the freezer to firm up while you make the filling
2. To make the filling, combine the soaked cashews, bananas, coconut and honey. Blend until a fairy smooth 'cheesecake' texture is achieved. Spread this mixture over the chilled base, then pop back in the freezer to firm up while you make the topping
3. To make the topping, combine the cashews, raspberries, honey and vanilla. Blend until smooth, then spread over the banana layer. Chill again until the whole dessert is firm (about 30-60 mins in the freezer, longer in the fridge).
4. Remove from the mould to serve. Cut into thick slices, and top with a big dollop of your favourite chocolate sauce (here's an idea for one to get you started) , and maybe some fresh fruit or icecream....yum!

Oh, and you can feel free to use different types of berries in the top layer - blueberries or strawberries would be delicious too!!