Walnut cream cake with blackberry jam
A delicious ice cream cake that tastes like cookies and cream and cheesecake all at the same time. Adapted from a recipe by Sergi and Valya Boutenko.
1 teaspoon sea salt
1 tablespoon olive oil
1 lemon, juiced
1 cup water
1 punnett blackberries - roughly 1 1/2 cups
4 cup Dates. Large whole fresh., if not fresh then soak for 1/2 hour
2 cup walnuts dry
1 cup walnuts soaked
In the food processor, process 2 cups of walnuts and the salt until fine. Then add the olive oil and 1 cup of the dates and process until it makes a doughy ball.
Press into a cake tin with a removable base if poss.
Then in your blender add 1 cup walnuts, 3/4 cup dates and the lemon juice and the water, blend until it makes a thick cream. If it’s too runny then add more dates and walnuts. It should be like whipped cream, thick and heavy.
Pour on top of the base, freeze for a couple of hours
Then take the blackberries and blend them with 1 cup of dates making jam. When you are ready to serve the cake, remove from freezer, and pour the jam on top.