A humble home baker with a passion for perfecting recipes, experimenting and sourcing the best produce for my therapy sessions in the kitchen.
My little sister claims it was her introduction of Nigella Lawson’s How To Be A Domestic Goddess into our family home a few years ago that got the ball rolling but I think it goes further back to the days of sneaking into my grandparents pantry in south Africa for just one more jam biscuit, or maybe my late grandmothers personal recipe collection.
These days I find inspiration in seasonal ingredients, blogs and simply the challenge of inventing something new and getting it right. Eventually.
It has become a traditional Friday event for me, although I do sneak in a few extra days here and there. When the afternoon arrives and I walk out of my final class for the week I can relax and spend a few hours in the kitchen.
I love it all, from researching the best recipes, to working out how I’m going to adapt them and tweak them, to getting home and laying everything out in front of me. I stare into the oven and over the stove willing the cooking process to speed up even though my mother has always reminded me that ”a watched pot never boils”. For me though, it’s the joy of seeing other people enjoy my food that I really love. I usually make a little extra one on the side to try (also to see if it was a success or not) plus I get to lick the bowl. Win.
Although a
lover of all things sweet, I’ll take a fruit dessert over a chocolate one any
day.
The Friday Baker. X
The Friday Baker. X
The Friday Baker shares her Raw Cheesecake Recipe..ooohh lucky us!
A healthy indulgence..
Ingredients:
Base:
1/2 cup raw almonds (you can substitute with any other nuts you like, pistachio/walnuts etc.)
1/2 cup soft Medjool dates
1/2 cup raw almonds (you can substitute with any other nuts you like, pistachio/walnuts etc.)
1/2 cup soft Medjool dates
Pinch of salt
2 tbsp
unsweetened coconut – can be fine or course
Filling:
2 cups raw cashews, soaked for at 2- 5 hours. If you can, overnight is best – the softer the nuts the smoother your filling will be.
juice of 1-2 lemons (the flavour really helps to cut through the richness of the nuts)
The seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil
1/3 cup organic maple syrup or raw honey (vegans can use agave nectar) You can add more to taste, it’s really about personal preference.
2 cups raspberries – You can use frozen or fresh, just make sure you try and get the sweetest produce you can find – the better the raspberries the better the top layer will be and the less maple syrup you’ll need to add!
Filling:
2 cups raw cashews, soaked for at 2- 5 hours. If you can, overnight is best – the softer the nuts the smoother your filling will be.
juice of 1-2 lemons (the flavour really helps to cut through the richness of the nuts)
The seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil
1/3 cup organic maple syrup or raw honey (vegans can use agave nectar) You can add more to taste, it’s really about personal preference.
2 cups raspberries – You can use frozen or fresh, just make sure you try and get the sweetest produce you can find – the better the raspberries the better the top layer will be and the less maple syrup you’ll need to add!
What you’ll need:
Food Processor or a tool powerful enough to process the nuts down so a smooth
consistency.
Springform tin – 18cm if you have. If you don’t have one that size it’s better to go
smaller as you’d rather have thick layers than thin. (If you don’t own a
springform tin, just line a normal cake tin or a pie tin with glad wrap)
Directions:
1. Place nuts, dates and coconut in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). You can test the base by spooning out a bit and seeing if it holds together, the softer your dates the better this will be.
Once the
mixture is holding together it’s ready to be pressed into your tin.
2. Using your
fingers or the back of a drinking glass press the mixture into the tin trying
to get an even layer. Make sure to press firmly, making sure that the edges are
well packed. Rinse food processor well. You can sprinkle a little more coconut
over the top.
3. Warm coconut oil and maple syrup in a small saucepan on low heat until liquid. Whisk to combine.
4. In the most powerful food processor / blender you own place all filling ingredients (except the raspberries) and blend on high until very smooth. This can take up to 5 minutes so be patient and stop to scrape down the sides of the food processor a few times throughout.
3. Warm coconut oil and maple syrup in a small saucepan on low heat until liquid. Whisk to combine.
4. In the most powerful food processor / blender you own place all filling ingredients (except the raspberries) and blend on high until very smooth. This can take up to 5 minutes so be patient and stop to scrape down the sides of the food processor a few times throughout.
5. Pour about 2/3 of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
6. To serve, remove from freezer 30 minutes prior to eating. You can leave it in the fridge if it’s a warm day.
Run a smooth,
sharp knife under hot water and cut into slices.
love it!
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