Lemon Basil Love Cakes
Amrita Ma Devi
Lemon Basil Love Cakes
Oh, yea you are in for a treat with our Lemon Basil Coconut Cake. Sometimes I just don't want to bake cakes and raw cakes are very simple and tasty if you enjoy nuts. Excellent for Vata types as nuts are nourishing. Nuts are a kind of fruit, just like fruits they are seasonal. The best time to harvest nuts is in autumn and winter, but they store well in sealed containers. Arrowroot is more nutritious than cornstarch so favor this ingredient to make the lemon topping. Lemons are healing and stimulating digestion. Give this a try and let me know in the comments if you love it, just like we did!
COURSE
Dessert
INGREDIENTS
INGREDIENTS
Base
- 1 cup almond flour
- 1 cup coconut flakes
- 1 cup cashew
- 2 cups date paste
Filling
- 2 cups cashew soaked overnight
- 1/2 cup cocoa butter melted in a saucepan
- 1/2 cup rice syrup
- 5 tbsp coconut cream
- 2 tbsp lemon juice
- pinch of salt
Topping
- 1 cups lemon juice
- 2 tbsp arrowroot powder
- 2 tbsp coconut sugar
- 100 ml of rice syrup
- 1/8 tsp turmeric powder
Decoration
- stems of mini basil leaf
- 4 tbsp desiccated coconut
INSTRUCTIONS
INSTRUCTIONS
1. Make the base by adding the dry ingredients to a food processor.
2. Once they become breadcrumb-like add the date paste, pulse again until the ingredients form a sticky dough.
3. Transfer this to the 2-inch base forms.
4. Press down the base and add to the fridge for 30 minutes.
5. In a clean food processor combine all the filling ingredients together.
6. Spoon the creamy filling onto the base and place back into the fridge until it firms up for another 30 minutes.
7. Make the lemon topping: In a saucepan heat the lemon juice, add the sweeteners and turmeric powder.
8. Mix in the arrowroot powder after it has been deprived of any clumps. Mix with a whisk until it becomes thicker, then turn off the heat.
9. Get the cakes back out of the fridge and add the next layer of lemony topping.
10. Pop them back into the fridge for 20 mins and they are ready to decorate. With a sharp knife take the cake out of the forms. Then sprinkle the coconut around the edges. Next, add the leaf of mini basil of finely chopped basil and serve.
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