To make the base, grind up the ingredients and mix together. This gives a slightly sticky mixture that is not too crumbly. Use this to line the base of your cake tin. To make the filling, grind the cashews in a food processor and add the coconut oil. Blend together. Add the banana, lemon juice and zest. Mix until the consistency is the same throughout. Sweeten with agave syrup. Divide the mixture into two parts. Blend one half with the blueberries. Now layer the plain and the blue "cheesecake" mixture on top of the base in the tin. Put the cake in the freezer for 30-45 minutes to set. Then decorate with edible flowers - the more colourful the better.
Gather the dandelions in the morning when the flowers have opened and rinse them carefully. Pick off the yellow flower petals (he/she loves me, loves me not ...) and pour 600 ml water over them. Now grate the rind (avoid the pith) of the orange into the pan. Peel the orange and dice the flesh. Add to the other ingredients in the pan. Add the lemon juice. Bring the mixture to the boil and simmer for approx. 10 minutes. Leave the flowers and juice to cool a little. Blend finely with a hand-held blender to produce yellow juice. Mix this with the jam sugar, bring to the boil and cook for approx. 5 minutes. Refer to the instructions on the jam sugar packet for testing the set of the jam. Then pour the jam into screw top jars and fasten tightly. Be sure to leave the flowers in the jam, so it looks – and tastes – like summer.