Put cashew nuts in a large bowl and cover with cold water. Leave to soak overnight. Turn the base of a 20.5 x 6.5cm (8 x 2½in) springform cake tin upside down to prevent a lip, then grease tin with oil, and line base and sides with baking parchment.
Step 2
In a small pan, gently melt sugar and blueberries. Mix cornflour with 2tbsp water, then add to the pan. Bring everything to a bubble and simmer for 2min until the blueberries are soft and juicy. Set aside to cool.
Step 3
In a food processor, blend together pecan nuts, prunes and a pinch of salt until crumbly, then press into base and halfway up the sides of the cake tin. Chill in freezer while you make the filling.
Step 4
Drain cashew nuts through a sieve and tip into a clean food processor. Blend cashew nuts, lemon juice, maple syrup, coconut oil and vanilla extract. Pour half the mixture into the chilled cake tin. Spoon over half the blueberry mixture, then cover with remaining cashew nut filling. Finally, spoon over remaining blueberry compote and swirl with a knife to create a marble effect. Set in freezer for 2hr. Remove from freezer 30min before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
