Walnut cream cake with blackberry jam
Submitted by Zoe on April 23, 2007 - 5:46am
(13 votes)
A delicious ice cream cake that tastes like cookies and cream and cheesecake all at the same time. Adapted from a recipe by Sergi and Valya Boutenko.
Ingredients:
1 teaspoon sea salt
1 tablespoon olive oil
1 lemon, juiced
1 cup water
1 punnett blackberries - roughly 1 1/2 cups
4 cup Dates. Large whole fresh., if not fresh then soak for 1/2 hour
2 cup walnuts dry
1 cup walnuts soaked
Preparation:
In the food processor, process 2 cups of walnuts and the salt until fine. Then add the olive oil and 1 cup of the dates and process until it makes a doughy ball.
Press into a cake tin with a removable base if poss.
Then in your blender add 1 cup walnuts, 3/4 cup dates and the lemon juice and the water, blend until it makes a thick cream. If it’s too runny then add more dates and walnuts. It should be like whipped cream, thick and heavy.
Pour on top of the base, freeze for a couple of hours
Then take the blackberries and blend them with 1 cup of dates making jam. When you are ready to serve the cake, remove from freezer, and pour the jam on top.
19 reponses to "Walnut cream cake with blackberry jam"
1. I made this last summer with
I made this last summer with freshly picked blackberries and it was so so so good.
2. I made this today for a
I made this today for a Mother's Day party and everyone went nuts over how delicious it was. It's very filling so I only needed a small piece. My favorite part was definitely the blackberry jam. I used all blackberries (no raspberries) and was surprised at how sweet it was. I plan on using it on some nice raw bread. I also added a small banana into the cream mixture because it was a little watery. It came out very thick and creamy.
Zoe, I took an amazing picture of it but don't know how to upload it. I could send it to you to put by the recipe.
3. I'm making this for Mother's
I'm making this for Mother's Day and was curious if a mixture of blackberries and raspberries would be good. I can't decide between the two types so I figured I would just use both.
4. This is best if you freeze it
This is best if you freeze it first, then leave it in the refridgerator. I don't know why, but when you do it that way the flavor is perfecto. My non-raw family loved it, and so did I.
5.
eating it now!!! with mulberry jam!!!! The most delicious dessert I have Ever tasted..... Thankyou for posting it....
6.
well this is going straight to the recipe box and the mulberry tree in the vacant lot down the road will provide me the jam I think!! They are so plump and ripe for the picking.....its given me an excuse to don the red hood, skip down the road and load up my basket....merci beaucoup...
7.
I chaged the recipe because I realised from JoyceH's comment that I forgot to say the walnuts for the base should be dry, the ones for the cream should be soaked - sorry!
8.
Hi Joyce. If you don't soak the walnuts for the base, or soak them and then dry them they won't stick to the pan. You can't use soaked walnuts for the base, it just won't work. Also if the cream is too thick then all you need to do is add more walnuts or dates to it to thicken it.
I use raspberries with this 99% of the time, it is gorgeous definately my first choice of berry!! Funny how different tastes people have ;)
9.
JoyceH...You can try putting crushed walnuts almost a powder on the bottom of the pie tin and it will come off real nice. I haven't tried this recipe yet...but it works for Alissa Cohen. I use coconut oil or butter...it firms really well. I can't wait to make this recipe!
10.
I made this recipe this weekend. The co-op didn't have organic blackberries so I used raspberries instead. It didn't taste right with the pie. The raspberries overshadowed the taste of the walnut pie. I soaked the dates for the crust which didn't work out as the crust was gooey and stuck to the pie pan. It the cream portion wasn't as firm as the raw cheesecakes I've successfully made in the past. I wonder if it would be thicker and less runny with some coconut oil which makes the cheesecakes firmer.
Anyhow the pie is almost gone as we had some for breakfast this morning. I bet with a small portion of blackberry sauce/jam it would taste better. So if anyone is considering using raspberries in lieu of the blackberries, my advice would be: Don't do it!!
11.
This cake is really good! I made it for non-raw friends for a birthday dinner and they loved it. I would made it exactly according to the recipe for guests. To make it for myself, I would cut down on the salt in the crust and reduce the number of dates like azuraskai. I might also reduce the crust ingredients by half as I tend to prefer thin crusts so I can still have a big piece and not feel so guilty! ;o) 5 stars, Zoe!
12.
I made this twice now and it is WONDERFUL... It's true, my parents also loved it and my grandpa gave it his approval.. I might cut down on the dates next time as a little less sweet would be ok too... Great recipe
13.
This is SUCH a great recipe! Easy and yummy - my parents (typical SAD diet) loved this too! I used soaked almonds instead of walnuts (I was low) for the crust instead, it actually made for a good contrast I think
14.
I made this the other night for my new boyfriend. He has since sworn off McDonald's and is appearing nightly at my dinner table for my raw treats! Seriously, it's delicious and it looks great too. Thanks!
15.
Sounds great! I will definately try this. I do my own version of this with cashews and walnuts that will be in my 1ST book.
16.
we definitely need a photo for this recipe!
17.
Looks nice!
18.
Thanks Zoe!
19.
Wow this looks great! Wonderful summer dessert~ can't wait to try it!