Ingredients:
Crust
- 400 g / 14 oz dates (measured without pits)
- 200 g / 7 oz of raw carob powder
Layer No.1
- 400 g / 14 oz dates (measured without pits)
- 200 g / 7 oz of ground carob
- 200 g / 7 oz peaches
Layer No.2
- 200 g / 7 oz peaches
- 200 g / 7 oz dried apples
- a pinch of cinnamon
Layer No.3
- 200 g / 7 oz blueberries
- 100 g / 3.5 oz of raw desiccated coconut
- 1 cup water
Equipment:
- knife and cutting board
- food processor
- cake mold
- baking paper
- scissors
- blender
- fridge
Preparation:
- Place a sheet of baking paper into the cake mold.
- Remove the pits from the dates.
- Put the ingredients for the crust – dates and carob – in the food processor.
- Blend these ingredients until you get a dough-like mixture.
- Transfer this dough to a cake mold and press it well to cover the entire inner surface of the mold.
- Put the ingredients for the first layer – peaches, dates and carob – in the blender.
- Blend the ingredients for the first layer into a filling.
- Pour the filling into the cake mold, on the crust.
- Spread the filling evenly over the entire crust surface.
- Put the dried apples in the blender.
- Dry-blend the dried apples into flour.
- Add the other ingredients for the second layer – peaches and nutmeg – in the blender.
- Blend these ingredients for the second layer into a filling.
- Pour the filling into the cake mold, on top of the first layer.
- Spread the filling evenly over the entire surface.
- Put the ingredients for the third layer – blueberries, desiccated coconut and water – in the blender.
- Blend the ingredients for the third layer into a filling.
- Pour the filling into the cake mold, on top of the second layer.
- Spread the filling evenly over the entire surface.
- Decorate the cake as desired.
- Proudly serve this healthy and delicious cake!
I hope you will delight your loved ones with this healthy and delicious cake. Thanks in advance for commenting and sharing this recipe.
Keep glowing,
Marina