Rhubarb strawberry cake
What do you need:
250-320 gram dates (pitted and when the dates are hard, soak in boiling water for a while),
juice of a ½ lime (grater of half a lime is also very tasty),
80 grams of coconut grater
80 grams (unsalted) cashew nuts (soaking for 2 hours in boiling water).
500 grams of rhubarb,
400 grams (frozen) strawberries,
6 grams of agar + 100 ml of water.
This is how you make it:
Grab a cake tin (I used a quiche mold) and lined it with baking paper. Also provide space in your fridge!
Put the soaked dates, cashew nuts, coconut raps and juice in the food processor. You should get a sticky dough ball if all goes well. Is it too dry? Then add more dates. Too wet? Then you use a bit more coconut rubbing. Play a bit with yourself, I do not know which dates you use.
With your dough ball you make the bottom of the cake. Then put it in the refrigerator so that it can harden.
Clean the rhubarb and cut into large pieces. Put them together with the frozen strawberries in a pan with a layer of water. Put it on the fire and after about 15 minutes it is ready. Drain and drain. Do you use fresh strawberries? Then you do not have to cook them.
Put the rhubarb together with the strawberries and 2 tablespoons of Greensweet Icing in the food processor. Provide a smooth smoothie.
Take a saucepan and add 6 grams of agar with 100 ml of water. Bring to the boil while stirring. Then add the rhubarb strawberry mixture. Continue to stir well for 2 minutes.
Remove the bottom from the refrigerator and pour the rhubarb-strawberry mixture on the bottom. Now put in the refrigerator and let it stiffen. After 2-3 hours your cake is ready to be cut.
Cut the how many points you want from the cake. You can also freeze the cake (in individual items).
The cake can be kept in the fridge for about 3 days.