No Bake Fruit Cake
1 hour | Serves - 6 - 8 people
This recipe is brought to you by Made in Hackney.
TIP
This beautiful fruit cake is perfect for a dinner party. It can be made using fresh fruits, canned fruits and frozen fruits. Whatever you have at home.
CAKE BASE
• 200g of desiccated coconuts or any other nuts or seeds
• 100g of fresh dates (or soaked dried ones)
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LAYERED FRUITS
• 1 can of pineapple
• 14 strawberries sliced 4 or 5 times
• Cup blueberries
• Cup raspberries
• 3-4 kiwi fruits – peeled and sliced to thin slices
• 1 mango – sliced thinly
• 2 apples – sliced thinly
• 2 pears – sliced thinly
• Any other fruit you might like can be added or substituted
• 4 very ripe bananas
• 4 tbsp of cacao powder (or more)
FOR THE CAKE BASE
• Preferably use a food processor to process the nuts until small crumbs. If you do not have access to a processor or blender then cut up very small.
• If you have a processor place the dates in when the nuts are processed enough to resemble bread crumbs. Then add the dates and process for a short time until it forms a doughy consistency.
• Spread in a glass cake dish and pat it down so it forms the bottom of your cake similar to a normal pie or cake.
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FOR THE LAYERED FRUIT
• Cut all fruits (not the berries keep these whole) fairly thinly. Keep all fruit separately.
• In the cake dish where you have patted down the nuts and dates, layer one fruit at a time, layer by layer. Vary with colours as it will look pretty when done.
• Spread over the whole cake dish.
• Blend the banana with the cacao powder. If the bananas are not properly ripe you might want to add something to sweeten with like maple syrup or dates or date syrup. Pour the choc banana blend as the last layer of the cake. If you prefer you can do a strawberry and raspberry sauce instead of choc banana sauce.
• Decorate your cake with berries, herbs, dried fruit, coconut flakes etc.