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walnut-raisin cake

Serves: 6
Total Calories: 235
Yield: One 5-inch cake

Ingredients

1 cup walnuts, unsoaked
1 cup raisins, unsoaked
1/4 cup Lemon Glaze or Orange Glaze (recipes found in Mousses, Puddings, And Sweet Sauces chapter)
1/2 cup fresh raspberries

Directions:

Equipment:
measuring cups
food processor
rubber spatula
serving plate

Put the walnuts and raisins in a food processor fitted with the S blade and process until the mixture sticks together. Transfer to a serving plate and form into a cake, 5 inches in diameter. Frost the top and sides with the glaze. Refrigerate for at least 1 hour. Decorate the cake and plate with fresh raspberries before serving. Covered with plastic wrap, Walnut- Raisin Cake will keep for 5 days in the refrigerator or 2 weeks in the freezer. Serve chilled or at room temperature.

Nutritional Facts:

Serves: 6
Total Calories: 235
Calories from Fat: 120

This walnut-raisin cake recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.


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