We bake and blog (and eat). Though baking takes up a lot more of our life than blogging.
August 29, 2012 / By jordan
[Ed note: Jordan, blogger and Baked employee, has a thing for celebrity cookbooks. Each week, he will take you into the mind and imagined kitchen of an A lister – or, better yet, C-lister. He will try to answer the hard hitting questions (“How does Cher have time to cook?” or “Why don’t more people own that Vincent Price cookbook?”). In the meantime, have a lovely time with Jordan and Olivia.]
There aren’t too many reasons not to love Olivia Newton-John. A silver screen classic, Newton-John, has always been a shining star, and her performance as “Kira” in Xanadu is one of my personal favorites. Newton-John is also a multi-Grammy (yes, MULTI) winner. “Physical”, my fave Olivia tune (still on constant replay), makes my time at the gym and life a little more enjoyable.
Aside from being a noted actress/songstress/skate-dancer, Newton-John is also a breast cancer survivor and an active environmental and animal rights activist. But wait, there’s more… she also has a cookbook!, Livwise: Easy Recipes for a Healthy, Happy Life. All proceeds from Livwise benefit the Olivia Newton-John Cancer and Wellness Center. It’ a lovely book! Careful reading suggest that each recipe is slightly Aussie influenced (makes for some interesting items) and full of healthy and nutritious ingredients that influence Olivia’s daily life.
Luckily, I am not allergic to any kind of food or nuts. Good thing because Olivia likes her nuts and so do I. My mom spent a better part of her life refilling our cashew nut dish – I spent a better part of my life emptying it. Cashews are one of my obsessions followed by Macadamias. And as luck would have it, Newton-John’s tart has a combination of both. We must have been separated at birth.
Newton- John’s Cashew Macadamia Raspberry tart is unlike most tarts I’ve tasted-yes, I taste a lot of tarts. The combination of macadamias, chopped dates, and shredded coconut give the crust a hearty taste. The filling combines cashews (soaked over night), good vanilla extract, fresh squeezed lemon juice, agave!, and coconut oil. Coconut oil can be an added expense but it really does add some extra flavor and moisture to the filling. In fact, once I made the filling, I found it difficult to continue with the tart – I could have been just as happy eating the filling on its own.
NOTE: While I put the full topping on my tart, I found it to be a bit overpowering. Perhaps I should have cut the glaze in half.
Just like Newton-John, this tart is light and full of great surprises. Go get physical and buy Olivia’s Livwise. Not only are you supporting a great cause, you also will get many recipes of healthy, nutritious, and mouthwatering food.
RECIPE ADAPTED from Livwise: Easy Recipes for a Healthy, Happy Life.
Cashew, Macadamia, and Raspberry Tart
1/4 cup shredded coconut
2 cups macadamia nuts
1/2 cup pitted dried dates, (chopped)
2 cups cashews (soaked in water overnight) then drained
freshly squeezed juice of 1 lemon
1/4 cup agave syrup , recommend organic/ Not necessary!
1/4 cup coconut oil – warmed
1- tsp natural vanilla extract
Raspberry Topping Ingredients:
2 cups thawed frozen or fresh rasp.
1/2 cup pitted dried dates, chopped
MAKE THE CRUST:Lightly grease a round 8 1/2 inch spring from cake pan. Line the base with parchment paper and dust with the coconut
Put the macadamias and dates into a food processor and process until well combined. Press the date mixture ove the coconut in the base of the pan.
MAKE THE FILLING: Put the cashews, lemon juice, agave syrup, coconut oil, vanilla extract, and 1/2 cup water into food processor and process until well combined and smooth. pour over the date mixture in the pan. Lightly tap the pan on a work surface to remove any air bubbles. Cover with plastic wrap and freeze for 2 hours, or until the filling is firm.
MAKE THE TOPPING- put the raspberries and dates in a food processor and process until smooth
Remove the tart from the pan and transfer to a serving plate. Top with the raspberry topping and serve in wedges.