I am loving figs and raspberries together lately. Last week I made a simple dessert with the pair, but I decided to go a little more elegant this week with a Raw Raspberry Fig Dream Cake. I was given some beautiful fresh mission figs and I could not resist.
I imagined layers of creamy fig and raspberry with some jammy swirls of each of the fruits in between. It was going to happen. I started off with a coconut crust sweetened by dried figs and dates, and it was like a crunchy delicious cookie on its own so I knew it would be even more delicious when topped off with the fillings. Next I made a layer of creamy fig filling, topped off with a jammy fig puree, then a layer of creamy raspberry filling scented with rose topped off with a sweet raspberry swirl. As I licked all the bowls clean I could not wait for this cake to chill so I could enjoy it!
I topped it off with the fresh figs and raspberries, and it was almost too pretty to eat but I was hungry so it was not long before me and Eric dove in. It was simply heavenly, the layers of creamy fig and raspberry atop the crunchy crust. I could not imagine a better use for my fresh figs and raspberries!
Raw Raspberry Fig Dream Cake
Makes one 6 inch cake
1/2 cup sprouted buckwheat, dried in the dehydrator
1 cup dried finely shredded coconut
1/8 teaspoon sea salt
1/4 cup dried mission figs (soaked in water for 30 min. if not soft and drained well)
1/4 cup soft medjool dates, pitted and chopped
4 cups young coconut meat
1/2 cup coconut water
1/2 cup raw coconut nectar or your choice of raw liquid sweetener
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1 tsp rosewater
1/4 cup plus 2 Tbsp raw coconut butter (warmed to liquid)
1/4 cup raw coconut oil (warmed to liquid)
1/3 cup dried figs, soaked until very soft and drained
1 cup fresh organic red raspberries
1 inch piece red beet
1/2 cup fresh raspberries
1 Tbsp coconut nectar
1/2 cup dried mission figs, soaked in water 30 minutes and drained well
2 Tbsp raw coconut nectar or your choice of raw liquid sweetener
juice of half a lemon
Filtered water as needed
For the top of the cake:
fresh red raspberries
fresh mission figs
Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process buckwheat, coconut and sea salt in a food processor until it is fine crumbs, then add the figs and dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
To make the filling, in a food processor combine coconut, coconut water, coconut nectar, sea salt vanilla and rosewater and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor and divide into 2 bowls. Place one back into the food processor and add the dried figs. blend until smooth then remove from the processor and set aside. Add the second bowl and add 1 cup red raspberries and beet add to the food processor. Process until smooth and uniform in color and place back in the bowl. For the raspberry puree, combine the raspberries and coconut nectar and puree until smooth. Set aside.For the fig puree, combine all ingredients in a food processor and process until smooth (adding a little filtered water if necessary to create the consistency of jam).
To assemble cheesecake, pour the fig filling over the crust, smoothing out by tapping on the counter, then dot with tspfuls of the fig puree (you may have extra to reserve for another use). Swirl with a knife to marble. Pour the raspberry filling over that, then tap on the counter to level. Drop the raspberry puree by the tspful over that (you may have extra for another use), then swirl with a knife starting at the outside of the circle and working your way in in a spiral fashion (but staying above the fig layer as you do not want to disturb it). Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.
Garnish the cake with fresh raspberries, and figs and serve! Store leftover cake in the fridge.