I cannot believe it has been a year already! I really have come a long way, you can tell just by looking at some of my first posts. Click here to view my very first post! Although I seem to be a little busier this year, I hope to keep sharing my recipes as much as possible in the years to come. I also want to thank all my viewers/ followers, I very much appreciate the support!
Now on the recipe, I have to admit I do not make very many cakes. They take a lot of flour, a lot of ingredients and a lot of people to eat them and frankly my family really does not eat cake that much. On the other hand, I do quite enjoy decorating cakes and this occasion was just too special to pass by. In this recipe, I incorporated the fresh flavors of summer with some sweet scents of fall! My mom loves lemon, I love cashews and my dad loves cake so needless to say this was a hit! I am just going to let the pictures do the rest of the talking today so enjoy!
Now on the recipe, I have to admit I do not make very many cakes. They take a lot of flour, a lot of ingredients and a lot of people to eat them and frankly my family really does not eat cake that much. On the other hand, I do quite enjoy decorating cakes and this occasion was just too special to pass by. In this recipe, I incorporated the fresh flavors of summer with some sweet scents of fall! My mom loves lemon, I love cashews and my dad loves cake so needless to say this was a hit! I am just going to let the pictures do the rest of the talking today so enjoy!
Lemon Cream Cake
Gluten Free
Ingredients:
Lemon Cake:
3/4 cup GF oat flour
1 cup almond flour
1 cup sorghum flour
1/4 cup teff flour (or more sorghum)
1/4 cup coconut sugar
2 tsp baking powder
1/2 tsp salt
4 large local or organic eggs
1/4 cup raw honey
3/4 cup apple sauce
1/2 cup unsw almond milk
2 tbs melted coconut oil
2 tsp lemon zest, from an unwaxed lemon
Cashew Cream:
1 1/4 cup raw cashews, soaked overnight
2 tbs raw honey (optional)
1/4 cup raw coconut butter
chopped pistachios and lemon slices for garnish
Instructions:
Pre heat oven to 350F degrees. Grease and flour your baking pans, or use parchment (I used a 5 inch round pan for a mini three layer cake, but you can also use two regular sized cake pans to create a two layer cake).
Grind and measure all flours, then add all dry ingredients to a small bowl and whisk to combine. In a separate bowl, combine all wet ingredients, including the lemon zest, and whisk to combine. Now add all the wet ingredients to the dry and stir until well combined. Pour evenly into your prepared cake pans and bake for about 24 - 26 minutes until a knife comes clean. Once your cakes are done, let them cool while you prepare the cashew cream. (I prepared my cake the day before so it would have extra time to cool down.)
For the cashew cream, add the cashews, raw honey and coconut butter to a high speed blender along with 1/2 cup filtered water and blend until extra smooth and creamy. Add more water if needed to create a smooth consistency.
To assemble, carefully remove your cooled cakes from the pan. Place one layer on your favorite cake plate and start by alternating with the cake and cashew cream until you have used up all of each. Next add on the chopped pistachios and lemon slices as garnish. Serve immediately. Cake keeps in the refrigerator for about 3 days, enjoy!
Ingredients:
Lemon Cake:
3/4 cup GF oat flour
1 cup almond flour
1 cup sorghum flour
1/4 cup teff flour (or more sorghum)
1/4 cup coconut sugar
2 tsp baking powder
1/2 tsp salt
4 large local or organic eggs
1/4 cup raw honey
3/4 cup apple sauce
1/2 cup unsw almond milk
2 tbs melted coconut oil
2 tsp lemon zest, from an unwaxed lemon
Cashew Cream:
1 1/4 cup raw cashews, soaked overnight
2 tbs raw honey (optional)
1/4 cup raw coconut butter
chopped pistachios and lemon slices for garnish
Instructions:
Pre heat oven to 350F degrees. Grease and flour your baking pans, or use parchment (I used a 5 inch round pan for a mini three layer cake, but you can also use two regular sized cake pans to create a two layer cake).
Grind and measure all flours, then add all dry ingredients to a small bowl and whisk to combine. In a separate bowl, combine all wet ingredients, including the lemon zest, and whisk to combine. Now add all the wet ingredients to the dry and stir until well combined. Pour evenly into your prepared cake pans and bake for about 24 - 26 minutes until a knife comes clean. Once your cakes are done, let them cool while you prepare the cashew cream. (I prepared my cake the day before so it would have extra time to cool down.)
For the cashew cream, add the cashews, raw honey and coconut butter to a high speed blender along with 1/2 cup filtered water and blend until extra smooth and creamy. Add more water if needed to create a smooth consistency.
To assemble, carefully remove your cooled cakes from the pan. Place one layer on your favorite cake plate and start by alternating with the cake and cashew cream until you have used up all of each. Next add on the chopped pistachios and lemon slices as garnish. Serve immediately. Cake keeps in the refrigerator for about 3 days, enjoy!
Post by: Rebecca
