If you want to bring your cake to the next level, pair it with something fresh and creamy!
Now that autumn is really here (it’s been raining all the time in Copenhagen), it makes me feel really sentimental about thinking of the first picnic of the summer season back in Maj, when this photo was taken. Goodbye summer, goodbye sunshine, welcome big soft sweaters and even bigger tea mugs! This is the time to be thankful about all the summer fun we had and to look forward to the mushrooms, apples and the pumpkins and to all the cosy times when we are not cold and wet or both.
There are several ways to make a creamy frosting without dairy. This is the one I use most often, based on soaked un-toasted cashews and coconut cream. It can be made as sweet and as runny as you want it to be – fitting to the cake’s texture and sweetness. For more moisture, add coconut cream, for thicker texture add less, or add a tablespoon coconut flour or flakes to the mix.
This cake was made for my Hungarian friend, so I went for a bit more chunky version that reminds me to the traditional Hungarian cottage cheese (túró), used for many deserts and savoury dishes alike.
This is how I made this frosting, always a perfect match with Ieva’s banana bread recipe:
- soak the cashews (ca.250g or 2 cups), in water in the fridge overnight or for at least 5-6 hours
- drain and add in a box that fits best to your stick-blender (or just add it to your high power blender if you have it)
- add ca.1,5-2 dl coconut cream (ideally one that separates, so you have full control on the moisture and fattiness), 1 tbsp of melted coconut oil, the sweetener of your choice (I used powdered sugar), a bit of vanilla, a bit of lemon juice and zest, a small pinch of salt and blend until it’s all smooth and creamy. Now taste and adjust, add coconut oil, cream or flour to your taste, you can’t go wrong.
- Refrigerate for at least an hour and serve on top of the cake, next to the cake, or instead of a cake with some fruits of the season and crackers.