Raw walnut and hazelnut cake
This recipe has been supplied by chef Jinu Abraham of the Heritage, Auckland. This cake is served as part of the hotel’s daily raw breakfast bar. You need a dehydrator for this recipe, but they are becoming a widely used piece of equipment in the modern kitchen.
- To dehydrate the hazelnuts and walnut – soak them in two changes of filtered water for six hours. Rinse and dehydrate in a dehydrator for 24 hours. Check for the core of the nut, it should be dry.
- Mix all ingredients together and shape in any mould of your choice.