Get the Recipe: Wise Cicada’s Raw Neapolitan Cake

It’s One of Our Most Popular and Aesthetically Exciting Raw Cakes – Now You Too Can Make and Share it With Your Friends and Family

This Recipe Yields 24 cakes
Prep Time : 2 hrs
All Ingredients Available @ www.wisecicada.co.nz

Base:

1 ½ Cups of Cashew Nuts 1 Cup of Desiccated Coconut
½ Teaspoon of Salt 3 Tablesoons of Date Paste
1 Teaspoon of Vanilla Essense

White Layer:

2 Cups of Cashew (soaked) ¼ Cup of Coconut Cream
2 Tablespoons of Vanilla Essense ½ Cup of Agave
1 Cup of Coconut Milk ⅛ Teaspoon of Salt
1½ Tablespoons of Lecithin 1 Cup of Coconut Oil
5 Drops of Vanilla Stevia

Chocolate Layer:

30g Irish Moss 1½ Cup of Coconut Milk
3 Tablespoons of Cacao Powder 1 Tablespoon of Lucuma
10 Drops of Stevia ½ Cup of Date Paste
¼ Cup of Coconut Cream 2 Tablespoons Vanilla Essense
⅛ Teaspoon of Salt ½ Cup of Coconut Oil
½ Cup of Cacao Butter ¼ Cup of Cacao Paste

Pink Layer:

¾ Cup of Agave ¼ Cup of Coconut Cream
4 Tablespoons of Lemon Juice 3 Tablespoon of Coconut Milk
3 Cups of Strawberries ⅛ Teaspoon of salt
⅔ Cup of Coconut Oil 3 Tablespoons of Lecithin
1 Cup of Cashew Nuts
2 Teaspoons Freeze Dried Strawberries

METHOD:

1. Base: Process cashews to out then add remaining
ingredients and press into round spring form tin and chill/freeze
while making the cake

2. White Layer: Blend all cake ingredients together until
completely smooth. Pour onto chilled base and set in freezer
before adding the next layer

3. Chocolate Layer: Blend all ingredients until completely
smooth and pour onto set white layer, then return to freezer to
set before adding the last layer.

4. Pink Layer: Blend Irish Moss, Syrup, Coconut, Lemon Juice and
Coconut Milk until completely smooth and combined then
add remaining ingredients and blend again until completely
smooth. Pour onto set chocolate layer and freeze.