Ricotta Cake

Ok, so what do we have here? Mainly soft Ricotta cheese flavoured with lemon zest and cardamom, a little bit of flour, pinch of baking powder, few eggs. This light cake is topped up with seasonal light fruit. We used raspberries, peaches and apricots in this bake but any light, sharp fruit will do (blueberries, cherries, gooseberries, redcurrant). Sprinkle this cake with icing sugar and serve warm or chilled. This cake sets into a delicious cheesecake-like, delicate cake. Refrigerate loosely covered. The cake is enjoyable for 3-4 days (depending on the type of fruit used).

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Raw Chocolate Hazelnut Ice Cream Cakes (vegan)

*These Raw Chocolate Hazelnut Ice Cream Cakes are vegan, dairy free, refined sugar free, gluten free, paleo friendly, and can be made in two different ways: Ice cream cake-style, or cheesecake-style! Crunchy toasted hazelnuts are mixed into a chewy brownie base, creamy hazelnut cheesecake/ice cream fills the center, and the top is swirled with a homemade chocolate hazelnut spread.

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