Strawberry Cloud Cake
Recipe thanks to our Wellington facilitator, Abigail Watson from Ameliorer.
You can stay up to date with all of Abigail’s upcoming events and news over on her Facebook page.
This recipe is the new must have on Abigail’s Christmas table and uses our delicious Cashew Ball recipe as the base. Abigail has used Annabel Langbein’s Strawberry Cloud Cake recipe as her inspiration.
1 ½ cups cashew nuts
½ tsp ginger powder
½ cup desiccated coconut
1 ½ cups chopped dried apricots
Grated orange rind (optional)
¼ tsp cardamom (optional)
2 egg whites (at room temperature)
2 tbsp of honey or maple syrup
250g (1 punnet) ripe strawberries (hulled and sliced)
1 tbsp lemon juice
1 tsp vanilla extract
1. Line cake tin with baking paper.
2. Make the base by first soaking cashews until soft. Mix all ingredients for the base (cashews, ginger powder, coconut, dried apricots and cardamom) together in a food processor.
3. Evenly spread base mixture into cake tin and put in fridge to harden.
4. Meanwhile, to make the filling, put egg whites, honey, strawberries, lemon juice and vanilla extract in an electric mixture and mix on high for approximately 10 minutes until the mixture in fluffy and stiff like a meringue. If needed, blitz the strawberries first into a thick puree texture to make it easier to combine.
5. Spoon the filling onto the chilled base. Note that you want the filling to be thick so you will want to push the filling into the edges of the cake tin.
6. Cover the cake and freeze for at least 4 hours. Decorate with fresh strawberries or berry compote and serve.