for 1 cake of 18 cm / 7 inch diameter
1.5 C cashews
1/2 C walnuts
1/2 C almonds
1/2 C pecans or more almonds and walnuts, half and half
20 dried figs
8 dried figs, soaked
2 TBSP lemon juice
1/2 vanilla bean, whole
a little fig soaking water
fresh blackberries or fresh figs to decorate the cake
Soak cashew nuts for 30 minutes, and make the base in the mean time.
Chop walnuts, almonds and pecans to a coarse meal.
Blend with 20 figs until sticky.
Press dough into cake tin.
Rinse soaked cashews, blend with 8 soaked figs, lemon juice and vanilla bean.
Blend until everything is broken down and the texture is creamy.
Add a bit of fig soaking water if necessary.
Put 1/3 of the cream aside.
Blend the remaining cream with 10 blackberries.
Pour that cream onto the cake base.
Splash the light cream on top, create a marble effect by stirring it through with a chop stick.
Freeze for a few hours or until firm, then chill in the refrigerator until serving
Decorate with berries or figs, enjoy!