Raspberry Licorice Lemon Cake
This beauty was born today!
It was made in a creative flow without a plan so I made a few minor mistakes but the end result... Yum.
Also it's not completely raw. I used coconut cream for the filling and a few tablespoons of oat cream in the frosting. I did get a bit confused on the quantities of the ingredients in the frosting but it should be about right.
It was made in a creative flow without a plan so I made a few minor mistakes but the end result... Yum.
Also it's not completely raw. I used coconut cream for the filling and a few tablespoons of oat cream in the frosting. I did get a bit confused on the quantities of the ingredients in the frosting but it should be about right.
Crust:
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Filling:
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Frosting:
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Start with the crust, put the almonds in your food processor and grind as fine as possible. Add the rest of the ingredients and go until you have a dough. Spread evenly in a spring-form pan and put it in the freezer.
Ok, filling! Clean your food processer and load it up with macadamias. Grind as fine as you can get it and add datepaste. Let blend until smooth and add bananas, raspberries Coconut cream (chilled). Blend until smooth.
Melt the Cacaobutter in a water bath and add it to the filling along with your sweetener.
Again- blend until smooth. Spread evenly over the crust and put the cake back in the freezer.
And then the frosting! Melt cacao butter and coconut oil in a water bath. Add lemon juice, sweetener and oat cream and whisk with an electric whisk until you get a thicker consistency, it happens when the cacao butter cools down. If it takes to long you can put it in the freezer fora a few minutes and then whisk again. Spread evenly over the filling and put the cake in the freezer while gathering your decorations.
Decorate with Raspberries and whatever you can get your hands on!
Ok, filling! Clean your food processer and load it up with macadamias. Grind as fine as you can get it and add datepaste. Let blend until smooth and add bananas, raspberries Coconut cream (chilled). Blend until smooth.
Melt the Cacaobutter in a water bath and add it to the filling along with your sweetener.
Again- blend until smooth. Spread evenly over the crust and put the cake back in the freezer.
And then the frosting! Melt cacao butter and coconut oil in a water bath. Add lemon juice, sweetener and oat cream and whisk with an electric whisk until you get a thicker consistency, it happens when the cacao butter cools down. If it takes to long you can put it in the freezer fora a few minutes and then whisk again. Spread evenly over the filling and put the cake in the freezer while gathering your decorations.
Decorate with Raspberries and whatever you can get your hands on!
Bless and Injoy!