Orange and Nut Fridge Cake

For friends in countries where it is summer this is a cool dessert to make.
3 oranges, zest and juice
2/3 cup of syrup
3 cups cashew nuts
1/4 vanilla bean
1 cup coconut oil
1 cup desiccated coconut
3 Tblsp cocoa powder
3 dates, de-stoned
1 Tblsp coconut oil
1 cup pistachio nuts, crushed
4 fresh figs, halved
Soak the cashew nuts in water overnight. Drain next day.
Place the desiccated coconut, cocoa powder, dates and coconut oil in a blender. Blend until the mixture is sticky.
Put the mixture into a round, loose bottomed cake tin and press it down evenly to form a base. Put it in the refrigerator.
Into the blender place the zest and juice of oranges, syrup, drained cashew nuts, vanilla bean and coconut oil. Blend until the mixture is smooth. Pour over the cake base.
Place the cake in the refrigerator for about 6 hours until it is set.
Remove from the cake ring. Leave it on the base and put the base on a serving plate.
Cover the top with the crushed pistachio nuts and decorate with the halved figs.
Serves 8 people.
Keeps in the refrigerator for 3 days.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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