This Lemon Dream cake is a winner around here. We first created it for an intimate dinner gathering held at Mondays, and it then went on to become one of the most popular items in the made to order section of our online store. It's lusciously zesty coconut cream centre is perfectly matched with a sweet earl grey tea honey syrup. A simple, unique and delicious dessert you can easily make for your guests.
For the base
2 cups of cashews & almonds, roughly ground
1 cup dates
2 tbsp coconut oil, melted
Pinch of sea salt
For the filling
1 cup coconut cream
1 ½ cups cashews, soaked overnight in water then drained well
1/3 cup lemon juice
Zest of 2 lemons
3/4 cup melted coconut oil
½ cup rice malt syrup
2 tsp pure vanilla extract
To make the earl grey syrup
Combine 1 cup brewed ear grey tea with 1/3 cup honey in a small pot, and simmer on the stove until it is reduced by half. This will usually take about 10-15 minutes. Leave to cool. (Please note the honey makes the cake no longer vegan friendly)
To make the base, put all ingredients in a food processor. Process until the mixture starts to come together like a dough.
Using a silicon cake mold or a lined cake tin, and press base mixture evenly into the bottom of the mould.
To prepare filling, put all ingredients in a high powered blender. For quality and value for money we recommend the Optimum 9400 . Process for 1-2 minutes or until smooth and creamy.
Pour the mixture into the cake tin and smooth out evenly. Place in the freezer for at least 4 hours, or overnight, to set.
Remove cake from the freezer, and carefully slide out on to the wooden serving board. Drizzle with the earl grey syrup and decorate with coconut yoghurt and dehydrated lemon slices!
Leave to thaw for 15 minutes or so before slicing.