My first day out of the hot room in a couple of months, today was a day of decadence and chill mode. Started the day at the markets with Dad, then off to breakfast with the parents for some organic goodness at Solomon's Cafe, followed by a movie with Mykal and then home to make my weekly dessert - a raw lemon poppyseed cake!
I prepared some date paste yesterday and soaked all the nuts overnight so all I had to do today was blend!
This recipe is a bit more lemony than sweet, I used 5 lemons, so if you want it more sweet than add more dates and less lemon juice.
I made my own almond milk so I had leftover pulp which was moist when I threw it in the cake. To make about 4 cups of almond meal you need roughly 3 cups of almonds. For this cake I actually peeled the soaked almonds, just so the cake came out a nice white colour, but it's not necessary.
I layered it, so there's cake, then frosting, then cake. You can also make cupcakes with frosting on top. The result is a beautiful tangy creamy dessert.
This recipe is a bit more lemony than sweet, I used 5 lemons, so if you want it more sweet than add more dates and less lemon juice.
I made my own almond milk so I had leftover pulp which was moist when I threw it in the cake. To make about 4 cups of almond meal you need roughly 3 cups of almonds. For this cake I actually peeled the soaked almonds, just so the cake came out a nice white colour, but it's not necessary.
I layered it, so there's cake, then frosting, then cake. You can also make cupcakes with frosting on top. The result is a beautiful tangy creamy dessert.
|
|
|
Raw Lemon Poppyseed Cake
cake
4 cups almond meal
1/2 cup date paste (roughly 6 big dates)
1/3 cup coconut oil
1/4 cup poppyseeds
1/2 cup lemon juice
1 1/2 TBS vanilla essence
1/2 tsp Celtic sea salt
lemon zest of half a lemon
frosting
1 cup cashew
1/2 cup almond milk
1 cup lemon juice
1/3 cup maple syrup
1/2 tsp vanilla essence
1/2 cup coconut oil
2 TBS lecithin
pinch of Celtic sea salt
Cake Mix
1. Mix date paste with coconut oil, vanilla and sea salt until it becomes a whipped consistency, it'll taste like salted caramel (in the thermomix I had it on speed 3), it doesn't need to be on high
2. Add almond meal, poppyseeds, lemon juice and zest and blend until you reach a smooth consistency
3. Separate into two batches, lightly grease cake pan with coconut oil and and spread evenly at the bottom, keep the other half at room temperature
Frosting Mix
4. Blend all ingredients together except for the coconut oil and lecithin until smooth
5. At the end slowly add in the coconut oil and lecithin
6. Pour about half over the cake base and put into the freezer for 1-2 hrs to set
7. Remove from freezer, evenly spread the remaining cake batter over the top
8. Spread another layer of frosting over the top ( I left a couple of spoonfuls aside for the sides)
9. Put back into the freezer to set for 1 hr
10. Remove from pan and frost the sides
11. Garnish as you like, I used zest and coconut nectar, and refrigerate
1. Mix date paste with coconut oil, vanilla and sea salt until it becomes a whipped consistency, it'll taste like salted caramel (in the thermomix I had it on speed 3), it doesn't need to be on high
2. Add almond meal, poppyseeds, lemon juice and zest and blend until you reach a smooth consistency
3. Separate into two batches, lightly grease cake pan with coconut oil and and spread evenly at the bottom, keep the other half at room temperature
Frosting Mix
4. Blend all ingredients together except for the coconut oil and lecithin until smooth
5. At the end slowly add in the coconut oil and lecithin
6. Pour about half over the cake base and put into the freezer for 1-2 hrs to set
7. Remove from freezer, evenly spread the remaining cake batter over the top
8. Spread another layer of frosting over the top ( I left a couple of spoonfuls aside for the sides)
9. Put back into the freezer to set for 1 hr
10. Remove from pan and frost the sides
11. Garnish as you like, I used zest and coconut nectar, and refrigerate
