Ingredients for a cake

Cake base:

3 dl roasted hazelnuts

1 dl Brazil nuts

1 dl oatmeal

5-10 medjoldals depending on how sweet you want the bottom

1.5 tablespoons solid coconut oil

1-2 pinches of salt

1-2 pinches of vanilla powder

Strawberry and rhubarb layer:

250g frozen strawberries that you let thaw at room temperature for a while

1 rhubarb stalk, roughly sliced

1 tablespoon of honey

1-2 pinches of vanilla powder

Toppings:

200 ml whippable coconut cream, alternatively fat coconut milk

Voluntarily

1 teaspoon lingonberry powder

Cooking

1. The coconut cream needs to be in the fridge for a while, so preferably do this step the day before. If you use whippable coconut cream, shake the can and then put it in the fridge. If you use fatty coconut milk, do not shake it, but set it in the refrigerator.

2. Mix all the ingredients for the bottom layer in a food processor to a slightly crumbly mass. Taste. If you use fewer dates, you may need to add a little more coconut oil.

3. Press out the nut mass on a baking paper to the thickness you desire. Place the base in the freezer until it is time to serve, at least one hour.

4. While the base layer is setting, prepare the strawberry and rhubarb layer by placing the frozen thawed strawberries, rhubarb, honey and vanilla powder in a saucepan. Boil this on medium heat and let it reduce to a jam. Remember to stir occasionally. Leave to cool when done.

5. When it's time to serve, take the coconut cream out of the fridge and whisk it. If you use coconut milk, it will have separated in the fridge and you then take the thick layer (important that no water comes in) and whisk it. Here you can divide the cream in half, where in one half you stir in the lingonberry powder so that the cream becomes purple-pink.

6. Take your cake base out of the freezer, cover it in coconut cream which you then dress in summer berries. Good luck!

The recipe was developed by Anna Gardell (@Eatingnaked)