Prep Time:Overnight to soak the cashews, plus 5 hours
Serves:10 - 12
Henrietta Inman is a professionally trained pastry chef, and owner of Henrietta Inman Pâtissière and Hen’s Clean Cakes. Turning traditional patisserie on its head with her inspired new twists on standard sweets – her approach to ‘clean eating’ is experimental and refreshing.
Henrietta’s book Clean Cakes celebrates the goodness of natural wholefood ingredients; she uses locally or sustainably sourced, seasonal and organic produce to create nourishing patisserie that still satisfies your sweet tooth!
You can order her patisserie here or even attend her cookery classes in her kitchen.
Here’s how to make her Blueberry Lemon Mousse Cake with Scented Geranium Flowers –
- 1 x 400ml can coconut milk
- 150g cashew nuts
- 325g blueberries
- finely grated zest of 2 lemons
- 100ml lemon juice
- 110g raw clear honey
- 1/2 tsp himalayan pink salt
- 75g coconut oil
- 90g pitted Medjool dates
- 1/2 tsp himalayan pink salt
- 1 vanilla pod, split lengthways and seeds scraped out
- 70g desiccated coconut
- 35g hulled hemp seeds
- 30g coconut oil
- 150g blueberries
- Scented geranium flowers or other edible flowers
Note: The soaked cashew nuts can be replaced with natural coconut yogurt for a nut free version; if I do this I also reduce the lemon juice to 50ml and reduce the zest to one.
- The night before making this, place the can of coconut milk in the fridge. Line the base and side of a 23cm (9inch) springform or loose- bottomed cake tin with baking parchment.
- Soak the cashew nuts in 300ml of filtered water with 1/2 tsp of himalyan pink salt for 3 – 4 hours.
- To make the base, in a processor chop up the dates with the salt and vanilla seeds to form a ball-like paste. Add the coconut and hemp seeds and blitz to combine. melt the coconut oil, add to the mix and process until everything is combined. Turn out into the prepared tin and press down to form an even base. Refrigerate.
- In a blender, process 150g of the blueberries, the lemon zest and juice, honey and salt to form a purple juice. Drain and rinse the cashew nuts thoroughly, and then add them to the blueberry juice and process until smooth.
- Open the can of coconut milk and remove the cream on the top, which will have set overnight. You will need 240g, so use some of the thinner milk from the bottom of the can in necessary. Whip up the coconut cream in a freestanding mixer or using an electric whisk, until smooth and thick.
- Melt the coconut oil and blend it into the blueberry juice and then add everything in the blender to the whipped coconut cream. Lightly whisk everything once more until just combined. If you overmix, the cake won’t be as light as it should be. Fold in the remaining 175g of blueberries then pour the mix over the prepared base. Refrigerate for about 2 hours until firm.
- When set, demould. Decorate with blueberries and scented geranium flowers. Serve immediately. Keeps well in the fridge for up to five days.