Why is it if you get sold something bad they call it a “lemon”, anyway? Lemons are fantastic and ok I would prefer I get given lemons rather than sold them….but honestly, I can’t think of a single sour thing to say about them 😉 …..(not my best joke – apologies). Well, jokes aside, I am cruising through the lemons I got last weekend. I used another 5 this evening to make up this cake.
- 2 lots of almond pulp – ie 2 cups soaked almonds worth after making almond milk (or about 3 cups almond meal).
- 1 cup pitted dates soaked for about an hour or longer in the zest and juice 4 large ripe juicy lemons
- 1/3 cup potato flour
- 1/3 cup besan (chickpea flour)
- 1/3 cup buckwheat flour
- (or substitute 1 cup pre made gluten free flour for the flours listed)
- 4 teaspoon baking powder
- 4 teaspoons flaxmeal
- 1 cup soy or almond milk or water
- 2 tablespoons rice malt (or maple) syrup
- 1 teaspoon vanilla essence
- 1 teaspoon lemon essence (optional)
- 1/2 cup pitted dates soaked in juice and rind or 1 ripe juicy lemon (I soaked all the dates in all the lemon and just took some out for the icing)
- 1 tsp lemon essence (optional)
- 1/3 cup cashews
- 1/3 cup dessicated coconut (or use 2 tablespoons coconut butter if you prefer a smoother result)
- 1 tablespoon rice malt syrup
- about 1/4 cup water (to achieve thick spreadable consistency)
- Preheat oven to about 170 degrees (or a bit warmer if you have an oven that isn’t a dragon like mine).
- Line 2 small loaf tins (10cm x 30cm) and a 10cm round tin with baking paper.
- Puree dates and juice / zest / essences and syrup. Put in large bowl and mix in all other ingredients until a thick batter is achieved.
- Smooth batter into prepared tins.
- Bake about 30 mins (or until skewer inserted in centre comes out clean)
- Cool on rack.
- While the cakes are baking, make the icing by putting all ingredients into stickmix blender attachment or mill or small food processor and blitz until smooth (adding water to thin as needed).
- Allow cakes to cool completely before applying icing.