RECIPE BY SARAH GLOVER
PHOTOGRAPHY BY LUISA BRIMBLE
Goji Cheese Cake
2 cups raw unsalted cashews
3/4 cup of coconut oil (you may need more if its not setting)
juice of one lemon
1/2 cup of goji berries
2 table spoons of dehydrated strawberry powder
1 teaspoon of orange zest
2 tablespoons of agave (more if you like it a little sweeter
(Make this a day before you want to serve it)
Soak the cashews in water overnight. (make sure they are covered in water).
Drain and put into a blender.
Add the coconut oil, lemon juice, goji berries, strawberry powder, orange zest and agave, blend until it forms a smooth paste. Place into desired cake tin shape (I used a slice tin, because I liked to cut it lenghtways. )
Refrigerate overnight until set
Sweet Parisian Carrots
10 Parisian carrots
2 table spoons of agave nectar
1 orange juiced and zest
Place the carrots in a medium heavy based frying pan. Add the orange juice and zest.
Cook on a low flame until they start to soften, the skin will come away. You can take the skin off (you may need to add extra water if the carrots use up all the orange juice in the cooking process.)
Add the agave and allow it to form a syrup, cool and use as garnish.
This step requires your creativity. Place you cheese cake on nice plate or bowl. Arrange the carrots on top and drizzle with a little syrup,
if you have some eatable flowers use them to decorate them dessert. I also used some carrot peel and baby radishes.
SARAH’S TIPS & TRICKS
I used some reduced Currant Cordial that Erica from Epicurean Harvest made to drizzle over the cake.
You can make the cake a week in advance, it keeps wonderfully.