This cake is the perfect summer cake. Full of wonderful strawberries, bursting with flavour, in a feather-light layer of vanilla infused mousse, topping a smooth pistachio layer with a hint of orange, ending with a crunch from the ‘white chocolate’ strawberries and cream Qnola base. Our sherbet-like Baobab powder adds a citrus hit and really helps to lift up the fresh strawberry flavour – not to mention the extra goodness it brings to each mouthful: vitamin C, fibre and a good dose of antioxidants.

Serves 12-14

INGREDIENTS:

Strawberry vanilla mousse:

• 1 ½ tsp COCOPURE Baobab Powder
• 1 x 400ml can coconut milk, 230g set thick cream
• 140g cashew nuts, soaked in 300ml filtered water with ½ tsp sea salt for 3-4 hours
• 250g strawberries, tops removed
• Finely grated zest ½ lemon
• 25g/ml lemon juice
• 100g raw runny honey or blonde coconut syrup
• ¼ tsp salt
• ½ vanilla pod, split lengthways and seeds scraped out / vanilla essence
• 90g  COCOPURE Virgin Coconut oil, melted

Pistachio orange cream:

• 70g pistachio nuts, soaked in 150ml filtered water with ¼ tsp sea salt for 8 hours
• 30g cashew nuts, soaked in 100ml filtered water with ¼ tsp  sea salt for 3-4 hours
• 80g/ml almond/ cashew/ oat/ rice milk
• 30g raw runny honey or blonde coconut syrup
• 50g COCOPURE Virgin Coconut oil, melted
• Finely grated zest ½ orange

‘White chocolate’ strawberries and cream Qnola base:

• 100g cacao butter
• 70g cashew butter
• 40g raw runny honey or blonde coconut syrup
• ¼ tsp salt
• ½ vanilla pod, split lengthways and seeds scraped out / Vanilla Essence
• Finely grated zest ½ lemon
• 100g strawberries and cream Qnola/ beetroot Qnola/ quinoa puffs

METHOD:

1. The night before, place the can of coconut milk in the fridge for the strawberry vanilla mousse layer and soak the pistachio nuts for the pistachio orange cream layer. The next day, drain and rinse the pistachio nuts and soak the cashew nuts for the strawberry layer and pistachio layer.
2. Line the base and sides of a 23cm spring form cake tin with baking parchment.
3. For the base, melt the cacao butter. Put the melted butter in a blender with the rest of the ingredients, except the Qnola, and blend until combined and completely smooth. Pour the ‘white chocolate’ into a bowl and stir in the Qnola, breaking up any large pieces of the freeze-dried strawberries and blackberries. Combine well then pour into the tin to form the base. Spread the mix out evenly and freeze.
4. For the pistachio layer, drain and rinse the pistachio nuts and the 30g cashew nuts. Remove the skins from the soaked pistachio nuts. You can skip this step but your pistachio layer will be a less vibrant green. Place the activated nuts, plant-based milk and honey in a blender and process until almost smooth. Add the coconut oil and orange zest and continue to blend until completely smooth. Pour the mix out onto the frozen base and return to the freezer to set.
5. For the strawberry layer, drain and rinse the cashew nuts. Place the strawberries, lemon zest and juice, honey, salt and baobab powder in a blender and blend to make a strawberry juice. Add the cashew nuts and blend again until smooth.
6. Open the can of coconut milk and remove the top which will have set to a thick cream. Weigh out 230g of the set thick cream. Use the remaining milk for smoothies, porridge or muesli. Whip up the cream with the vanilla seeds using a hand-held whisk or a free-standing mixer with a whisk attachment. Keep on whisking till the cream is firm and light.
7. Pour the coconut oil into the strawberry cashew mix and blend once more until smooth. Pour out the strawberry mix into the whipped vanilla cream and very lightly whisk everything together. Finish off by folding everything together until just combined and a lovely light pink colour. Pour the mix onto the pistachio layer and freeze for a further 1-2 hours hours. Demould carefully, decorate with extra Qnola, chopped pistachios, fresh strawberries and edible flowers and serve.

Enjoy!