Frozen strawberry cashew cake

Crust

1. 1In a food processor, quickly blend the almonds, coconut, dates and maple syrup together. Blend so the almonds are chopped, but not turned to ground almonds.
2. 2Press the crust mix evenly into an 11-inch cake tin and put in the freezer.

Filling

1. 3In a high-speed blender, blend the cashews, strawberries, lemon rind, lemon juice and agave syrup until smooth.
2. 4In a bain marie on a low heat, gently melt the agar flakes into the apple juice. Remove from the pan into a small bowl and allow to cool for a few minutes.
3. 5Add the apple juice mix to the filling mix in the blender and blend on high until mixed in.
4. 6Retrieve the cake tin from the freezer and pour the filling in. Smooth with a spatula and return to the freezer.

Glaze

1. 7On a very low heat, melt the agar flakes in the agave syrup. Remove from the heat and pour into the blender. Add the strawberries and blend until smooth.
2. 8Retrieve the cake tin again from the freezer and pour the glaze over the top. Return to the freezer and freeze a further hour.

To serve

1. 9Remove the cake from the freezer up to 30 minutes before serving to let it thaw a little. In very hot weather, shorten this time as it won't take long to soften.
2. 10To store, keep in an airtight container in the freezer.