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Raw Lemon Poppyseed Cake

21/9/2013

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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!

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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.

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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


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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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