Lemon & Raspberry Cake

February 17, 2020 0 Comments

Lemon & Raspberry Cake

Ingredients:

For the crust:
1/2 cup buckwheat groats, soaked in water for 4 hours, then drained
3/4 cup dates, pitted and diced
1/2 cup desiccated coconut


For the lemon layer:
3/4 cup sunflower seeds, soaked in water for 4 hours, then drained
3/4 cup dates, pitted and diced
1 1/8 cup water or coconut milk if it doesn’t need to be 100% raw
1/2 cup desiccated coconut
1/3 cup lemon juice & zest
1 teaspoon turmeric
1-2 pinches salt


For the raspberry layer:
2 cups raspberries 
1/2 cup water or coconut milk if it doesn’t need to be 100% raw
1/2 cup  sunflower seeds, soaked in water for 4 hours, then drained
1/2 cup dates, pitted and diced
1/4 cup desiccated coconut
1 pinch salt


For garnish:
dehydrated raspberries and desiccated coconut

Directions:

  1. Crust: pulse the buckwheat groats until fine. Pour into a medium sized bowl.

  2. Pulse the dates until fine and combine with the desiccated coconut. Mix well.

  3. Line the cake tin with baking paper. Pour the dough and press it evenly. Place in the freezer while preparing the lemon filling.

  4. Lemon filling: blend all ingredients to a fine cream. Use a high-speed blender for best results.

  5. Take the cake tin out of the freezer and pour the lemon filling it. Spread evenly and put the cake tin back into the freezer while preparing the raspberry layer.

  6. Raspberry layer: mix all ingredients to a fine cream. Take the cake tin out of the freezer and pour the raspberry layer on top. Spread evenly. Sprinkle with garnish if desired. Put back in the freezer until firm.

  7. Defrost a little before cutting the cake.

  8. Enjoy!