Blueberry Cardamom Cake

Eeks!! I know I've been totally MIA for a while. Ah, you know how it is with summer - busy busy busy, and who has time to sit in front of the computer for hours when it's hot and sunny outside?! Actually, I haven't had many creations for a while, with all the activity going on - but it's indeed a great time of year wi th all the goodies being pumped outta the garden. Today I was picking fresh sugarsnap peas and zucchinis, which got me thinking about the pasta primavera I made last summer...Mmmm. I also picked raspberries and will be picking mountains of blueberries next week! Anywho, that note brings me to the flavour of today...

Remember my ice cream post a while back when I made the blueberry cardamom ice cream??? It has since turned into a favourite of mine, and even made an appearance in Carmella's newest book, The Best of Raw Freedom Community. If you're looking for some great raw recipes and tips in the kitchen, paired with "outta this world" photography, then this is the book for you! A huge "Thank You" is officially in order to my dear friend Carmella who continues to give to the raw community and has put so much love, attention, time, and care into this book!

Ok, so onto some cake now. I realize that you've already seen the recipe if you've been following my blog, but I want to share it again anyway - nothin like a little refresher here and there, plus here's a bit of a twist on the original idea.

With company coming last weekend, it was time to whip up a summery dessert. Of course, I thought and thought about it, as I tried to come up with something that was cool, refreshing, and leaning towards the lighter side. I thought of ice cream right away, and then realized that with long hours at work, I just didn't have the time to get the ol' ice cream maker out for the whole process. Welcome, ice cream cake! Whip up a crust, pour the ice cream filling on top, and pop it into the freezer. Done!

Blueberry Cardamom Ice Cream Cake

Crust:
1 1/2 cups nuts (I used almonds)
4 pitted, medjool dates

In a food processor, grind the nuts a bit. Add the dates and continue processing until the mixture forms a dough.
Press into the bottom of a 6-8" springform pan.

Ice Cream Filling:

2 cups macadamia nuts
1 1/4 cup almond milk
1 cup blueberries
1/2 cup agave
1/3 cup melted coconut butter
1 tbs + 1 tsp cardamom
1 tsp pure vanilla extract
1/4 tsp sea salt

Blend all but the coconut butter, until smooth. Now add the butter and blend again. Pour over the nut crust. Freeze until set.

To Serve: Remove the cake from the freezer and let soften in the fridge for a few hours, or until it is just soft enough to slice. Garnish with bluberries and serve immediately.

Note: A blueberry sauce would also work well on the cake. Simply blend blueberries with lemon juice and agave, to taste.

Yummm, give it a try this summer while the berries are in season ๐Ÿ™‚ Enjoy!

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21 Comments
  1. August 8, 2008 at 01:50
    Reply

    Ahh this looks too good! Blueberries are my favorite and I've been eating more raw foods lately...maybe I should give this a try =)

  2. August 8, 2008 at 02:16
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    this looks awesome, but where do you get macadamia nuts in bulk at a reasonable price?? Everyplace I've ever seen them they are at least US$10 per lb.

  3. August 8, 2008 at 04:21
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    YUM, you always make the most amazing looking goodies, makes me hungry!<br />deb

  4. August 8, 2008 at 12:23
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    Mmm! Looks really yummy! I really want to try this recipe out! Thanks!

  5. August 8, 2008 at 13:53
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    Thanks Gals! I think anyone would enjoy this dessert.<br /><br />Gaile - I buy organic macadamia nuts from a company called Real Raw Food, in Canada. www.realrawfood.com - they sell great things!

  6. August 10, 2008 at 21:39
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    We just had some of the best blueberries ever - from local farmers in Oregon - and this ice cream cake sounds so refreshing and delicious right now!

  7. August 11, 2008 at 01:22
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    Oh girlie! You're such a sweetie! You had me there all blushing with your heaps of praises! ;-)<br /><br />That cake looks out of this world, as all of your desserts do...<br /><br />Can't wait for your coming visit so I can be treated to your scrumptious creations again.<br /><br />Love,<br />Carmi

  8. August 11, 2008 at 04:11
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    This baby is sitting in my freezer and I'll be honest about how hard of a time I'm having waiting for it to set! The batter tasted SO amazing! Kudos for a great flavor combo!

  9. August 12, 2008 at 13:23
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    that looks amazing and i imagine delicious/what a lovely combination with cardamom!<br /><br />so glad i came across your blog ~

  10. August 13, 2008 at 16:02
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    Yay!! Heathy!! I've missed you! Glad to hear summer is treating you well. And yes summers are about keeping busy outside. :)<br /><br />Food looks amazing and I bought the best of book recently. Oooh! Can't wait to indulge soon.

  11. August 15, 2008 at 12:49
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    This looks amazing! I even linked you here:<br />http://mamaknj.blogspot.com/2008/08/linky-love.html<br /><br />Do you think that cashews can be subbed for the macademia or do they not have enough fat to make a good ice cream? I don't have a local source for them and I wanted to try and make this for the weekend.

  12. August 17, 2008 at 12:16
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    My goodness!!! This looks so good and creamy!!!!

  13. August 22, 2008 at 20:04
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    Mama K - sorry, i've gotten back to you late - i didn't realize you had posted. woopsie! Anyway, yes, absolutely macadamias and cashews are interchangeable in any recipe, so feel free to make it that way :)<br />thanks for linking over to me, take care!

  14. August 24, 2008 at 07:34
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    Awww..I love the sound of this one. Alas, my present nut sensitivities wouldn't let me ingest such a high concentration of nut all at once. But it sounds absolutely delicious and it looks so pretty too!

  15. Anonymous
    August 28, 2008 at 20:29
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    wayy too much cardamom!! It was a little intense for most people besides me ;)

  16. September 8, 2008 at 03:50
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    I love this cake/pie! I've been wanting to do a cardamom thing for awhile. Thanks!

  17. February 8, 2009 at 03:22
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    I just made your blueberry/ cardamom pie.... OMG. It is in the freezer waiting for the company coming over tomorrow. I pretty much licked everything I could trying to get every last tiny drop of the leftover bits. Mmmmmm. SO good.

  18. May 25, 2010 at 09:57
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    I am an icecreame freak. You blueberry cradomom icecream makes my mouth watery. I think you grow your own blueberries and try and share more new recipes with us. U can also visit a blog http://blueberrygiant.info/ that I have also visited

  19. Anonymous
    June 2, 2010 at 14:32
    Reply

    can you substitute the blueberries for other berries?? Raspberries or strawberries? We can't find affordable blueberries in chicago at this time of the year...

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