This Turkish Romance Cake recipe was made by Jessie-Rae Kay as part of Veet’s Vegan Chef Training Program. It is a raw vegan cheesecake, but a little bit different to the other cashew cheesecake recipes I have posted before here and here.
The recipe uses weight instead of cup measurements as a way of working out how much to charge per slice if it were to be sold in a cafe. Which also makes it really well suited to using a Thermomix as you can use your thermie to weigh the ingredients.
The base of this vegan cheesecake is made with a combination of nuts and Jessie’s recipe called for hazelnuts. I didn’t have hazelnuts at home at the time I wanted to make this, so I just made up the weight with a mix of almonds and walnuts. Use whatever nuts or nut combination you like on an equal weight basis.
The recipe does have quite a few ingredients but very few steps in the method. It is basically mix it all together and press (for the base) or pour (for the filling) into the tin.
The swirl pattern on the top can be made to look however you want. You can get really creative or create something simple. You really can’t mess it up.
I drizzled the chocolate mixture over the cake and then used the handle end of a spoon to create the pattern.
The rose water is what gives the cake its Turkish flavour, a little hint of flavour like a Turkish delight. The pink colouring comes from raw beetroot. I grated a small beetroot and then squeezed it, holding a bowl under my hand to collect the juice. The flavour of the beetroot is undetectable, but the colour is unmistakable.
Give this cake a go next time you want to impress, as it’s pretty hard to mess up. The filling is super creamy and the base has a really nice crunch.
I’ve made this cake a few times but when I took the photos for this one I used a smaller dish (6inch) and ended up making two cakes.Print
Turkish Romance Cake
120g medjool dates, pitted
30g coconut oil, melted
pinch of salt
365g coconut cream
290g rice malt syrup
1 tbsp lemon juice
40ml rose water
30ml beetroot juice
90g cacao butter, melted
100g coconut oil, melted
30g cacao butter melted
20g rice malt syrup
Line the base of an 8in cake tin with a removable base with baking paper.
Process the nuts in a food processor into small pieces.
Add the rest of the ingredients and process until combined into a sticky ball.
Press into the prepared cake tin.
Blend all of the ingredients except the cacao butter and coconut oil, until smooth.
Add cacao butter and oil and blend again until well combined.
Pour onto base.
Place melted cacao butter into a bowl.
Sift cacao over the top.
Whisk until well combined.
Stir rice malt syrup through.
Pour over the filling layer and swirl into desired pattern.
Place into the fridge to set.