“It’s raw, it’s fresh, it’s citrusy and it’s delicious! The ultimate summer cake. You don’t need a hot oven during the hot summer months, am I right?”

When the lemons are in season, this refreshing cake is a really great accompaniment to tea or as a dessert. Of course, it is essential to use organic lemons. The flavor carrier is mainly present in the zest and you don’t want to use any pesticides. To refine the aroma, add a little fresh thyme, don’t worry, it stays in the background.
As with all raw cakes, it is important that there is enough taste, both on the bottom and on top. The cake is served semi-frozen and with the cold, you need a little more of it.
For the decoration I used unsprayed flowers and leaves, they really only serve for the romantic happy look. Nevertheless, most of them are also edible. Please do not use flowers from the flower shop. You will find what you are looking for at the weekly market and at selected delicatessens. Otherwise, a wonderfully beautiful decoration can also be created with chocolate.

Naturally Sweetened Lemon Raw Cake

Course: Dessert, Recipes

Servings

8

servings

It’s raw, it’s fresh, it’s citrusy and it’s delicious! The ultimate summer cake. You don’t need a hot oven during the hot summer months, am I right?

Ingredients

• BASE

• 1cup Medjool dates pitted

• 3/4 cup almonds

• 1 cup grated coconut

• 1 tsp sea salt

• 1/2 cup (+ 2 tbsp) hemp seeds peeled

• Chop all ingredients in a food processor to a crumbly mass.

• Press firmly in a springform pan lined with baking paper (20cm diameter) on the floor and approx. 3.5 cm laterally with your hands.

• Press down with a spoon or glass and allow to solidify in the freezer.

• FILLING

• 1cup cashews (soaked 4h)

• 1/4 cup water

• 5 tbsp agave syrup

• 1 vanilla pod

• 1/2 lemon juice

• 3/4 cup tofu natural

• 3 organic lemon zests

• 1 sprig of thyme

• 1/2 tsp turmeric

• 1 pinch of salt

• DECORATION

• 80gr. white chocolate

• Edible Blossoms

Directions

• BASE: Chop all ingredients in a food processor to a crumbly mass.
• Press firmly in a springform pan lined with baking paper (20cm diameter) on the floor and approx. 3.5 cm laterally with your hands.
• Press down with a spoon or glass and allow to solidify in the freezer.
• FILLING: Puree cashews, water, lemon juice, vanilla for 1-2 minutes, if necessary scrape down the sides. Continue to puree until a fine cream is obtained
• Drain the tofu, crumble and add to the mixture, mix well.
• Add the lemon zest, thyme leaves, turmeric, salt, and blend again briefly.
• Pour into the springform pan, tap twice briefly on the work surface and allow to solidify for at least 4 hours in the freezer.
• DECORATION: Melt chocolate over a water bath and decorate the mass with a spoon over the cake.
• Arrange edible flowers and leaves at least 1/2 hour before serving.

Notes

• STORAGE: The cake can be kept in the fridge for up to one week or can be frozen for up to a month.
• TO SERVE: The cake should not be fully frozen to make sure it is soft enough to cut (letting it thaw on the counter for 30 minutes). Use a hot knife to carefully cut out slices.