Raspberry Cheesy cake

Most of the cashew cheese recipes are hell of a job. Soaking them overnight, processing with a power blender or passing it through a cheese cloth.. Surprise! This cheesy cake you will make in 20 minutes.. You don’ t like raspberries? use any other juice you like..

Ingredients

This recipe is for about 4-6 slices cake.

Learn more about ingredients & techniques with our EFL cooking guide

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  • 125

    g

    Flour

  • 30

    g

    Almond flour

  • 100

    g

    Margarine

  • 60

    ml

    Rice syrup

  • 300

    ml

    Soy yogurt

  • 150

    g

    Raw cashews (soaked 15 minutes)

  • 30

    ml

    Lemon juice

  • 25

    g

    Cornstarch

  • 90

    ml

    Rice or agave syrup

  • 100

    ml

    Raspberry juice

  • 1

    g

    Agar agar powder

Put both flours in a mixing bowl. Knead with pieces of margarine. Add rice syrup and pinch of salt. Knead further until smooth.

Cover a baking tin with greaseproof paper. Spread the dough in a thin layer. Bake it 15 minutes in an oven at 180 degree C.

Mix then 300 ml soy yoghurt, 150 soaked cashews, lemon juice, cornstarch, pinch of salt and rice syrup in a processor. Pour on top of the bottom. Bake about 30 minutes.

Meanwhile make a colourful topping out of juice of raspberries or any other berries you like. For this you mix 100 ml of juice with 1 g of agar agar in a saucepan. Let it cook 1 minute.

When the cake is ready, pour the topping on the cake. Let it cool down, 10 minutes op the counter and then minimum 1 hour in the fridge.