Salted Caramel, Coconut and Macadamia Dream Cake
This week I had the absolute pleasure to make a cake for Arnhem Clothing’s Christmas celebration; a local store and designer to Byron. I was given free reins to create whatever I felt like, and so decided to put together my personal favourites; a crunchy roasted macadamia- and coconut crust, followed by a salted caramel layer, finished with a creamy vanilla and macadamia cheesecake layer.
This is a variation of my very popular and beloved salted caramel tahini cake; of which I shared the recipe for a while back. However. I believe this recipe rises it to the next level; thanks to the roasted macadamias and addition of mesquite and maca. Hope you love it as much as I do and wishing you all the most wonderful time over the next few weeks; whether you celebrate these times or not ❤️
1 cup roasted and salted macadamias and/or cashews
1 cup toasted coconut chips
15 large, pitted medjool dates
pinch of sea salt
Salted tahini caramel:
1 1/2cups hulled tahini
1 1/2 cup maple syrup
1/2 cup melted coconut oil
1 tbsp sea salt
1 tsp liquid vanilla essence
Vanilla cream layer:
1 cup soaked cashews
1 cup soaked macadamias (raw)
2/3 cup melted coconut oil
2/3 cup coconut mylk
2/3 cup maple syrup or coconut nectar
2 tbsp lemon juice
1/2 tsp vanilla powder
1/2 tsp maca powder
1/2 tsp mesquite powder
pinch of sea salt
1. Add all ingredients for the crust to a food processor. I like to to start by pulsing the nuts and coconut slightly first before adding the dates and salt. Process everything until everything starts sticking together and then press out in a lined tin and place in the freezer.
2. To make the salted caramel, whisk tahini and maple in a bowl. Keep stirring until the batter starts thickening up, and it is no longer liquid. Then add in coconut oil, sea salt and vanilla and stir until everything is well combined. Spread over the crust and put the cake in the freezer for at least two hours.
3. For the vanilla cream layer, simply blend all ingredients in a high speed blender until you get a thick, smooth batter. Spread the batter over the caramel layer and put back in the freezer for a minimum of three hours.
4. Remove the cake from the tin while still frozen. The cake should be defrosted in the fridge, as the caramel layer will get slightly runny in room temperature. I like to keep he decoration simple and clean with fresh flowers, dried petals or some melted raw chocolate.
Store the cake in the freezer for up to a month, or for about 5 days in the refrigerator.