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

Total time: 1hr 10m
Preparation Time: 40m

For 12 piece


Nadia Damaso - Eat better not less

Nutritional Information

Contains 192 Kcal, 6g Protein, 20g Carbohydrates, 9g Fat


  • Oven cakes
  • 100 g cashew nuts
  • 3 tbsp blue poppy seeds
  • 50 g coconut flour
  • 120 g rolled oats
  • 1 tsp baking powder
  • 1 pinch Himalayan salt
  • 1 banana, ripe
  • 2 dl soya drink or almond milk
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla paste
  • 1 tbsp linseed
  • 2 dl almond drink
  • 2 tbsp honey or maple syrup
  • Strawberry & pomegranate sauce
  • 125 g pomegranate seeds
  • 200 g strawberries
  • 2 sticks lemongrass sticks
  • 50 ml water
  • 1 tbsp honey or maple syrup
  • Serving & topping
  • 2 tbsp pomegranate seeds
  • 100 g berries
  • 100 g coconut milk yoghurt plain

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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.
  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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