Raspberry beetroot cake

Cake with raspberries, beetroot, figs, dates, cacao, walnuts, almond spread & milk,  creamed coconut, vanilla powder and agar agar

Ingredients
Base
50 g walnuts
2 tbsp almond spread
2 tbsp cacao
75 g dates
Coconut oil to prevent sticking to the mold

Topping
100 g beetroot (precooked)
150 g frozen raspberries
3 dried figs
50 g creamed coconut
50 ml almond milk
Pinch of vanilla powder
4 g agar agar
Some fresh raspberries to place on top afterwards

Instructions
Base
Place the walnuts, dates, almond spread and cacao in a bowl and mix. Place some baking paper on the bottom of a baking mold (16 cm) and use the coconut oil to grease the sides. Put the mix in the mold and spread evenly over the bottom. Place in the fridge and while waiting to set, prepare the topping.

Topping
Place the beetroot, raspberry, figs, vanilla powder and coconut cream in a pan and mix. Add the agar agar and 50 ml of almond milk and heat on a low gas for around 4 to 5 minutes. Make sure you continue to stir during the heating process. Get the mold out of the fridge and pour the mixture on top. Let it stiffen in the fridge till solid. When served, add some fresh raspberries to decorate.

Recipe & photos by Anne