© 2017 by Hana Kovac. Proudly created with Wix.com

 

Mind Body Eating Coach in Training

La Fare

Pierrerue, France

  • Foodie in Provence

Raw Lemon Cake



Lemons! They embellish the shelves of winter farm markets and I can't get enough of them. First thing in the morning - warm water with a splash of lemon juice, lemon in my breakfast green juice and for dessert, this absolutely gorgeous raw lemon cake! Did you know that every year in February, there is a lemon festival in Provence? Definitely worth a visit!

Raw Lemon Cake

Ingredients

Crust

100 grams almond meal

50 grams coconut flour

50 grams shredded coconut

60 ml maple syrup

1 tbsp. coconut oil, melted

30 ml coconut milk

1 tsp. of freshly grated turmeric

Combine all ingredients in a bowl. Prepare a plate with parchment paper and a pastry cake ring. Press crust on the bottom and put in the freezer while you prepare the cream.

Cream

200 grams cashews (soaked overnight)

50 ml coconut milk

50 ml maple syrup

30 ml lemon juice

40 grams melted cacao butter

4 drops of lemon essential oil

In a high speed blender, blend all ingredients except for cacao butter. Melt cacao butter in a double boiler and when melted, pour in lemon essential oil. Blend with other ingredients. Take out the crust from the freezer and pour the cream into the pastry ring. Put back to freezer for 4 hours. Garnish with some poppy seeds and lemon zest.


2 views