This cake just tastes of summer in Sydney – with gorgeous in-season mango, passionfruit and lime, it is deliciously tropical and refreshingly zesty.
For this recipe you will need to soak the raw cashews overnight (or for at least 6-8 hours) in 3 cups of water, with a pinch of salt and a couple of tablespoons of apple cider vinegar or lemon juice added. This soaking softens the nuts and removes the phytic acid. Phytic acid, which prevents the absorption of important minerals such as calcium, iron, magnesium and zinc, is found in the hulls of nuts, seeds and grains.
You will also need a food processor or high-speed blender and a 22cm springform baking tin to make this cake.