Weekend Recipe | Blueberry & Lemon Mousse Cake with Scented Geranium Flowers

As beautiful as it is nourishing, Henrietta Inman’s cake made with whole, natural ingredients is the perfect clean pudding to finish a summer weekend barbecue.

(Serves 10–12)

✻ 1 x 400ml can coconut milk
✻ 150g cashew nuts
✻ 325g blueberries
✻ Finely grated zest of 2 lemons
✻ 100ml lemon juice
✻ 110g raw clear honey
✻ ¼tsp Himalayan pink salt
✻ 75g coconut oil

Vanilla Base
✻ 90g pitted Medjool dates
✻ ¼tsp Himalayan pink salt
✻ 1 vanilla pod, split lengthways
and seeds scraped out
✻ 70g desiccated coconut
✻ 35g hemp seeds
✻ 30g coconut oil

of the blueberries, the lemon
✻ 150g blueberries
✻ Scented geranium flowers or other edible flowers

1. The night before making this, place the can of coconut
milk in the fridge. Line the base and sides of a 23cm springform cake tin with baking parchment.
2. Soak the cashew nuts in 300ml of filtered water with ½tsp of Himalayan pink salt for 3–4 hours.
3. To make the base, in a food processor, chop up the dates
with the salt and vanilla seeds to form a ball-like paste. Add the coconut and hemp seeds and blitz to combine. Melt the coconut oil, add to the mix and process until everything
is combined. Turn out into the prepared tin and press down to
form an even base. Refrigerate.
4. In a blender, process 150g of the blueberries, the lemon zest and juice, honey and salt to form a purple juice. Drain
and rinse the cashew nuts thoroughly, then add them
to the blueberry juice and process until smooth.
5. Open the can of coconut milk and remove the cream on
the top, which will have set
overnight. You need 240g so use some of the thinner milk
from the bottom of the can if
necessary. Whip up the coconut cream in a freestanding mixer
or using an electric whisk, until smooth and thick.
6. Melt the coconut oil and blend it into the blueberry juice
and then add everything in the blender to the whipped coconut
cream. Lightly whisk everything once more until just combined. If you over-mix, the cake won’t be as light as it should be. Fold in the remaining 175g of
blueberries, then pour the mix over the prepared base.
7. Refrigerate for about 2 hours until firm.
8. When set, remove from the mould. Decorate with blueberries
and scented geranium flowers. Serve immediately. Keeps well in the fridge for up to five days.

Taken from Clean Cakes by Henrietta Inman (Jacqui Small, £20)

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