How amazing to have something this glamorous which is filled with good stuff rather than the usual high fat, high sugar alternative. You could get all creative and use a different fruit. I certainly will be. The mind boggles, as there’s no need to use soft tropical fruit. You could go for berries or peaches or whatever you love. The point as always is to use what is fresh where you are, rather than something which has travelled thousands of miles and is exhausted physically and nutritionally. The inspiration for this came from Ella Woodward. I have as usual put my spin on it.
240g (1 1/2 c) almonds
385g (2 1/2 c) dates
Blitz together these two ingredients in the food processor until they will stick together nicely. Don’t do like me, when I made this recently again and blitzed too much so that a jack hammer was needed when we were trying to eat it. Use the photos as your guide. Press into the bottom of your waiting cake tin with removable base and then pop into the freezer while you get on with the next layer.
This is a perfect recipe to use up over ripe bananas which you have chucked in the freezer because you knew they would have to be thrown out. I love it that they come out smiling.
300g (2 c) cashew nuts which need 3 to 4 hours soaking
2 frozen over-ripe bananas
1/2 c maple syrup
1 teaspoon of cinnamon
Blitz all these ingredients in the food processor until the mixture is perfectly smooth. Pour 3/4 onto the waiting base and stick back in the freezer. This layer needs about an hour or more to set so you will have to time the making of the mango layer.
flesh of 2 mangoes (not the huge ones)
1 frozen banana
1 tbsp maple syrup
1 tsp grated fresh ginger
juice 1 lime
Again put all these ingredients, including the 1/4 of the top layer that you held back, into the food processor (no need to have washed it out) and blitz until smooth. Pour over the second layer trying to get it evenly spread while imagining the side view when you eventually unveil this beauty.
Once more, return to the freezer for at least two hours. You will need to take it out a few minutes before serving. Place a glass under the cake pan and gently press down until the base slides up and the cheesecake is revealed. It should be all in one piece if you have left it long enough to freeze. Don’t try to remove the base it sits upon as that might lead to calamity.
I’m happy to say that it slices quite easily and is well behaved in the journey from base to individual serving dishes.
The blossom I used in these photos is in fact mango blossom which I think you’ll agree looks really pretty up close.