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lemon dream cake seeds

Lemon dream cake seeds

Filling:
1 1/2 cups raw cashews (soaked 4 hours at least, drained)
1 1/2 cups young coconut meat or soaked cashews (drained
1/4 cup lemon juice
2 Tbsp organic lemon zest
1/3 cup plus 1 Tbsp raw coconut nectar or maple syrup
1/4 tsp sea salt
2 tsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping
1/4 cup raw coconut oil (warmed to liquid)

Crust:
1 cup raw almonds, soaked, skinned and dried
1 cups shredded, dried coconut
1/2 cup sprouted, dried buckwheat (or additional coconut
1/8 teaspoon sea salt
8 soft medjool dates, pitted and chopped
1/4 cup poppy seeds

For the lemon curd, dissolve the agar in the hot water, then add the lemon juice, nectar, vanilla, butter, coconut oil and whisk until combined and all dissolved. Place in the fridge to set up and cool completely. Once cooled, place in a food processor and process until smooth. Set aside in the fridge.

lemon curd:
1/4 cup plus 2 Tbsp hot filtered water
1 Tbsp flaked agar agar
1/2 cup lemon juice
2 Tbsp raw coconut nectar or maple syrup
1 tsp pure vanilla extract
1 Tbsp coconut butter, warmed to liquid
1 Tbsp coconut oil, warmed to liquid

For the crust, combine the almonds, coconut, and buckwheat in a food processor and process until crumbs. Add the sea salt and dates and process until the mixture starts to come together when squeezed. Mix in poppy seeds well, then press into the bottom and up the sides of a 6 inch springform pan, sprayed with non-stick coconut oil spray. Place in the freezer while you prepare the filling.

A favorite of mine is this lemon poppy seed cake. Golden brown and slightly crusty on the outside, soft as a feather inside. I like to brush the top with rose jam.

Nothing cheers me up more than a thick slice of homemade cake on a Monday morning breakfast. I try to bake a fresh loaf every Sunday for the following week. Of course, it never lasts until the weekend.

Rose jam on top of a lemon cake, you ask? I know, I know… It is the strangest combination, but I can’t help it. And I certainly do not recommend, unless you are into weird combinations. Apricot or peach jam would be a much safer choice.

Now I have to find a recipe to put those ripe bananas sitting on my counter for ages into good use.