Summer is finally here and so are the sweet Swedish strawberries! In other words, a recipe for a summer cake feels like a must. The cake consists of a nut-based bottom layer topped with fluffy coconut cream together with yummy summer berries. The bottom layer of the cake can be made on different nuts and seeds depending on what you want to add to the skin. For example, if you want to strengthen the barrier function of the skin, you can increase the amount of niacin by making a snicker bottom on peanuts.

The nuts I have used in this recipe are hazelnuts and Brazil nuts. They are rich in iron, zinc and selenium - thus I have a cake base that helps protect the cells from oxidative stress.  The cake is topped with fresh berries that are often rich in vitamin C. In this way, we also get a cake that boosts the collagen production in the skin's second layer called dermis – win-win simply.

Ingredients for one cake

Cake base:

• 3 dl roasted hazelnuts
• 1dl Brazil nuts
• 1dl oatmeal
• 5-10 medjoldadlar depending on how cute you want the bottom
• 1.5 tablespoons solid coconut oil
• 1-2 pinches of salt
• 1-2 pinches vanilla powder

Strawberry and rhubarb stock:

• 250g frozen strawberries that have thawed at room temperature for a while
• 1 roughly sliced rhubarb strain
• 1 tablespoon of honey
• 1-2 pinches vanilla powder

Topping:

• 200ml whipped coconut cream, alternatively fatty coconut milk

voluntarily

• 1 teaspoon lingonberry powder

Cooking

• The coconut cream needs to be in the fridge for a while so preferably do this step the day before. If you use a whipped coconut cream, shake the package and then put it in the fridge. If you use fatty coconut milk, you don't shake it, but you put it in the fridge.
  
  
• Mix all the ingredients for the bottom layer in a food processor into a slightly crumbly mass. Taste it. If you use fewer dates, you may need to have in a little more coconut oil.
  
  
• Squeeze the nut pulp onto a baking sheet to the thickness you want. Put the bottom in the freezer until it is time for serving, at least an hour.
  
  
• While the bottom layer is allowed to stiffen, prepare the strawberry and rhubarb layer by putting the frozen thawed strawberries, rhubarb, honey and vanilla powder in a saucepan. Cook this over medium heat and let reduce to a jam. Remember to stir from time to time. Leave to cool when it is ready.
  
  
• When it's time to serve, remove the coconut cream from the fridge and whisk it. If you use coconut milk, it will have been separated in the fridge and you will then take the thick layer (important that no water comes along) and whisk it. Here you can divide the cream into half where in one half you stir down the lingonberry powder so that the cream turns purple-pink.
  
  
• Take your cake base out of the freezer, cover it in coconut cream and then add the summer berries. Good luck! 

The recipe was developed by Anna Gardell (@Eatingnaked)