Cashew & poppy seed oven cakes with raspberry, pomegranate and lemongrass sauce

Cashew & poppy seed oven cakes with raspberry, pomegranate and lemongrass sauce

Total: 1 hr 10 min. | Active: 40 min.
vegetarian, lactose-free
Nutritional value / piece: 192 kcal
, Fat: 9 g
, Carbohydrate: 20 g
, Protein: 6 g

A tower of pancake cookies for sharing! If the mere sight of these doesn't make you want to bake them RIGHT NOW, perhaps you need to get your eyes checked, haha! These cake/pancake/cookie hybrids are to die for! With the zingy sauce and the yoghurt, as well bringing a smile to your face, they will set your taste buds jumping for joy. So let's get baking!


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Oven cakes

100 g cashew nuts
120 g rolled oats
50 g coconut flour
3 tbsp blue poppy seeds
1 tsp baking powder
1 pinch Himalayan salt
1 banana, ripe
2 dl soya drink or almond milk
1 tsp vanilla paste
1 tbsp coconut oil, melted
1 tbsp linseed
2 tbsp honey or maple syrup
2 dl almond drink

Strawberry & pomegranate sauce

125 g pomegranate seeds
200 g strawberries
2 sticks lemongrass
1 tbsp honey or maple syrup
50 ml water

Serving & topping

100 g coconut milk yoghurt plain
100 g berries
2 tbsp pomegranate seeds
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How it's done

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Oven cakes

Place the cashew nuts on an oven tray and roast for 7-10 mins. in an oven preheated to 180°C, until golden-brown. Remove from the oven, roughly chop in a food processor and place in a bowl (set aside a little for the topping). Grind the oats to a very fine, almost floury texture, and add to the cashew nuts with the coconut flour, poppy seeds, baking powder and salt. Mix everything together well. Finely puree the banana with the soya milk, vanilla, coconut, linseed and honey, add to the dry ingredients, mix well and stir in the almond milk at the end.

Line 2 oven trays with baking paper. Spoon 1 heaped tbsp of dough onto the trays (each approx. 1 cm thick); there should be enough for approx. 12 oven cakes.

Bake for 20-22 mins. in the centre of an oven preheated to 180°C.

Strawberry & pomegranate sauce

Place all the ingredients in a pan, bring to the boil, reduce the heat and cook for 10-15 mins. until soft. Remove the pan from the heat and take out the lemongrass. Puree the sauce in a powerful blender until smooth. Push through a sieve into a container, then strain through the sieve again into a glass.

Serving & topping

Plate up the oven cakes, top with a little yoghurt, drizzle with a little sauce and decorate with the berries, pomegranate seeds and the reserved cashew nuts.

Good to know
Tip: The oven cakes can be kept in the fridge for up to 4 days, wrapped in cling film. They will keep for up to a month in the freezer; remove from the freezer approx. 10 minutes before eating.
Tip: These oven cakes also make a great snack in-between meals. Flavour-wise, they are very similar to cake, but are highly nutritious and satisfy sweet cravings.


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