Lenten Nut Cake

10 servings

60 minutes

The lean nut cake is an exquisite treat from Austrian cuisine, where the love for nuts and delicate textures is especially appreciated. This dessert impresses with its naturalness and rich flavor: the base of walnuts and dates gives it a deep nutty sweetness, while the airy layer of cashews with lemon juice and honey adds a creamy softness. The finishing fruity note from berry puree adds freshness and a slight tartness. The cake is perfect for those who are fasting or prefer natural ingredients. Its rich taste makes it not just a dessert but a true work of art that can be served at festive tables or enjoyed in a cozy home setting.

Energy value per serving

• Calories: 672.1
• Proteins: 12.5g
• Fats: 50.8g
• Carbohydrates: 44.2g

Ingredients

• Walnuts: 200 g
• Pitted dates: 20 pc
• Vanilla extract: to taste
• Cashew: 320 g
• Lemon juice: 40 ml
• Honey: 130 g
• Lemon: 1 pc
• Coconut oil: 200 ml
• Frozen berries: 640 g
• Potato starch: 3 tbsp
• Sugar: 3 tbsp

Cooking steps

1. Soak cashews for 12 hours.

   Required ingredients:

   • Cashew: 320 g

2. Wash walnuts and dates. Store dates in a bag or container to prevent them from drying out.

   Required ingredients:

   • Walnuts: 200 g
   • Pitted dates: 20 pieces

3. We prepare the base: add peeled, pre-washed, and dried walnuts and dried dates to the blender. The mixture will thicken and stick together. Add vanilla. A little salt can be added.

   Required ingredients:

   • Walnuts: 200 g
   • Pitted dates: 20 pieces
   • Vanilla extract:  to taste

4. Wrap a detachable mold (I had one that is 25 cm) with baking paper - cut one circle for the bottom and two strips for the sides.

5. Spread the nut-date mixture in the mold and put it in the refrigerator.

6. We prepare the second layer: Place coconut oil in a tightly closed jar into hot water to melt the oil. Zest a lemon. Squeeze juice from 1-2 lemons (depending on size), drain water from cashews, rinse with boiling water, squeeze out and put in a blender with the zest of one lemon, lemon juice, honey and melted coconut oil. For uniformity, it's preferable that all ingredients are warm; rinse cashews with boiling water and honey can also be warmed in the microwave but be careful not to overheat.

   Required ingredients:

   • Coconut oil: 200 ml
   • Lemon: 1 piece
   • Lemon juice: 40 ml
   • Cashew: 320 g
   • Honey: 130 g

7. We grind everything to a uniform consistency.

8. We pour into the mold and send to freeze.

9. Take the berries (I have strawberries), blend them into a puree, add sugar, and put on the heat. Add starch and, stirring constantly, bring to a boil and remove from heat. Ideally, blend the starch as well for a uniform mixture.

   Required ingredients:

   • Frozen berries: 640 g
   • Sugar: 3 tablespoons
   • Potato starch: 3 tablespoons

10. Cool the berries for 30 minutes, and if not boiling, carefully place them on the frozen cake.

11. Leave in the cold for 3 hours