If you guys don’t already know Minako Umehara, you should change that ASAP. This lady is a culinary goddess and food photography extraordinaire. She came to visit our new Malvern store this weekend, armed with some of the most AMAZING raw cake we’ve ever tasted.

This cake is kind of like the lovechild of a jaffa and a hazelnut – except creamy and fudgy, with a subtle hint of orange that doesn’t overpower. The crust was the perfect match – nutty, subtly sweet and crunchy.

Minako remade this cake 3 times to perfect the crust, so you can trust that it’s going to be great.

Method

1. Preheat oven to 170⁰C (340⁰F). Place all dry crust ingredients in a food processor. Process well until it reaches the consistency of flour. 

2. Add melted coconut oil to the food processor and process until it becomes like wet sand. 

3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 17-20 min or until golden brown. Let it cool. 

4. While cooling the crust, place all chocolate filling ingredients in a high-speed blender and blend well. Add more sweetener if you need. Layer it over the crust, and freeze it over night.

5. Take out from the tart tin and garnish. Store in the fridge.