FIG &
ORANGE
CAKE
SERVES 12
FOR THE BASE
1 cup pecans
½ cup pistachios
½ cup shredded coconut
1 tsp orange zest, finely grated
1 tbsp coconut oil, softened
1½ cups dried figs,
tips removed
FOR THE FILLING
3 cups cashews, soaked in
water overnight, rinsed well
500ml orange juice
1 vanilla bean, seeds scraped
½ cup honey
2 tbsp coconut oil, softened
½ cup coconut flour
TO MAKE THE BASE
Grease a 23cm-round
springform cake tin
and set aside.
Process all of the ingredients,
except for the figs, until
crumbly. Add the figs, one
at a time until a ‘dough’ is
formed and no large chunks
remain. Pinch the mixture
together between your
fingers – if it holds its shape
it’s the right consistency. If
not, add 1 tbsp cold water
at a time until the desired
consistency is achieved.
Press evenly into the
bottom of the prepared
cake tin and set aside while
you prepare the filling.
TO MAKE THE FILLING
Blend all ingredients, except
for the coconut flour, until
smooth. Taste and adjust
sweetener if desired. Add the
coconut flour and mix well.
Pour the mixture over
the prepared base and
freeze for 6–8 hours or
overnight for best results.
Cut into even slices when still
firm and allow the cake to
come to room temperature
for about 1 hour before
serving. Top with fresh figs,
orange slices and pistachios.
Store in an airtight
container in the freezer
for up to 1 month.
28 | AUSTRALIAN NATURAL HEALTH naturalhealthmag.com.au
These recipes are taken from Life’s
too Short for Diets by Nicole Joy, with
photography and styling by Jo Anderson,
$29.95. This book is self-published and
available online at nicolejoyinspire.com