Ingredients for the crust:

  • 500 g / 17 oz dates (measured without pits)
  • 100 g / 7 oz of raw carob powder

Ingredients for the first filling:

  • 500 g / 17 oz dates (measured without pits)
  • 500 g / 17 oz bananas (measured peeled)

Ingredients for the second filling:

  • 500 g / 17 oz raspberries
  • 50 g / 1.7 oz dried apples

Ingredients for the decoration:

  • 500 g / 17 oz sweet cherries

Click on the picture below to order dates

Equipment:

  • cake mold
  • baking paper
  • scissors
  • hygienic gloves
  • mixing bowl
  • blender
  • freezer

Preparation:

  • Cut off one piece of baking paper.
  • Place a baking paper sheet on the bottom of the cake mold.

  • Remove the pits from the dates.
  • Put 500 g / 17 oz of dates and carob powder in a bowl.
  • Put on hygienic gloves and manually mix the dates and carob powder well into dough.

  • Place the dough on the bottom of the cake mold.
  • Spread the dough over the entire bottom surface of the mold.
  • Leave the mold in the freezer while you are making the filling for the first layer.

  • Put the bananas and remaining dates in the blender.
  • Blend these two ingredients into a filling.
  • Transfer the filling to the cake mold and spread it evenly over the base of the cake.
  • Return the mold to the freezer while you are making the filling for the second layer.

  • Put the dried apples in a blender.
  • Dry-blend the dried apples into flour.
  • Add the raspberries to the blender.
  • Blend the dried apple flour and raspberry into a filing.

  • Transfer the filling into a mold.
  • Spread this filling evenly over the first layer.
  • Return the mold to the freezer while you are preparing the topping.

  • Cut each sweet cherry in half.
  • Remove the pits from the sweet cherries.
  • Arrange the sweet cherry halves on the surface of the cake.

  • Return the cake to the freezer and leave it for a few hours to tighten.

  • Fruit cake without cooking, is ready and is waiting to be enjoyed in sweetness!

Enjoy the fruity combinations of flavors of this cake. Thanks in advance for commenting and sharing this recipe.

Keep glowing,
Marina

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