Put cashew nuts in a large bowl and cover with cold water. Leave to soak overnight. Turn the base of a 20.5 x 6.5cm (8 x 2½in) springform cake tin upside down to prevent a lip, then grease tin with oil, and line base and sides with baking parchment.
Step 2
In a small pan, gently melt sugar and blueberries. Mix cornflour with 2tbsp water, then add to the pan. Bring everything to a bubble and simmer for 2min until the blueberries are soft and juicy. Set aside to cool.
Step 3
In a food processor, blend together pecan nuts, prunes and a pinch of salt until crumbly, then press into base and halfway up the sides of the cake tin. Chill in freezer while you make the filling.
Step 4
Drain cashew nuts through a sieve and tip into a clean food processor. Blend cashew nuts, lemon juice, maple syrup, coconut oil and vanilla extract. Pour half the mixture into the chilled cake tin. Spoon over half the blueberry mixture, then cover with remaining cashew nut filling. Finally, spoon over remaining blueberry compote and swirl with a knife to create a marble effect. Set in freezer for 2hr. Remove from freezer 30min before serving.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
