A lovely fresh and not too rich cake – perfect for warm summer days with lots of fresh fruit.
You can also make the filling without the cake base and serve it as a healthy version of lemon mousse. Add a little extra liquid, e.g. almond milk to get a lighter lemon mousse.
Serves approx. 12 people
- 125g almonds, soaked in water for approx. 2 hours
- 85g dates, stones removed
- 1 tbsp coconut oil
- 25g shredded coconut
- 360g cashew nuts, soaked in water for 2 hours
- 4 tbsp coconut oil
- 1 tbsp cocoa butter, grated or melted
- 5 tbsp lemon juice
- 1 tsp vanilla powder
- 3 tbsp raw honey
- 1 tsp grated lemon zest
- 1 tsp turmeric (for colour)
- 2 tbsp lecithin granules
- 1 pinch salt
‘Whipped cream’ and fresh berries!
How to make the Cake base:
Chop the almonds finely or grind them in a coffee grinder. Blend dates and coconut oil and then add the chopped/ground almonds and the shredded coconut. Spread the paste over the base of a spring form lined with baking paper. Leave to chill while you prepare the lemon cream.
How to make the Lemon cream:
Blend cashew nuts with coconut oil, cocoa butter, lemon juice and honey in a powerful blender. Add vanilla powder, lemon zest, turmeric, lecithin granules and salt and blend again until you have a thick, pale yellow cream.
Pour the lemon cream into the spring form and leave the cake in the freezer for a minimum of an hour until set and the sides of the spring form can be removed. Serve with ‘whipped cream’ and fresh berries.
The benefit of Lemons?
LEMONS are packed with Vitamin C, folic acid (Vitamin B), potassium and sodium. Precisely due to their high content of potassium and sodium freshly squeezed lemonade is the perfect isotonic drink after training.
The high Vitamin C content also makes lemons a good remedy for infections and strengthens the immune system.
Lemons contain a substance called limonene which gives them their characteristic citrus flavour.