To decorate: Large handful of raspberries & strawberries 2 pots of vanilla coconut yoghurt
Method: Begin by preparing the chia jam, for this cake I have adapted my raspberry chia jam recipe to include strawberries. Rinse the fruit in some cold water and strain, leaving a small bit of water on them. Place in a saucepan over a low heat for 5-10 minutes until they start to soften, stirring regularly. Stir in the chia seeds and cook for a further minute or so before finally stirring in the honey and vanilla. Remove from the heat and allow to cool while you prepare the remainder of the cake. Preheat your oven to 180°c/356°F and line two 8 inch baking trays with parchment paper, I also greased the edges with coconut oil to avoid any sticking and it worked a charm! Melt the coconut oil and add to a large mixing bowl with the eggs, honey, almond milk and vanilla extract, mix thoroughly until combined. Next add the ground almonds, baking powder & salt again mixing thoroughly until combined. Lastly, add the cashew butter and mix until the mixture is fully combined. Spread the mixture evenly across both baking dishes. Place in the oven for 35 minutes until golden and fully cooked. Once the cakes are fully cooked remove from the oven and allow to cool for 5 minutes before removing from the dishes and placing on a wire rack to cool. Flip the cakes every 10 minutes while cooling to avoid them sticking on the rack. Once fully cooled, place 1 of the cakes on a serving plate, then spread them jam on the top of both cakes, holding back 1-2 spoonfuls for the top. Next spread half of the coconut yoghurt on one of the cakes and sandwich both cakes together. Spread the remaining coconut yoghurt on top with the chia jam. Lastly, scatter on the remaining fruit and serving!