Lemon cake

Vegetarian

A fresh and zesty lemon cake, Barbara’s own recipe, baked together with Neven McGuire during his visit to Mallorca. Light, flavorful, and wholesome, it’s a delightful treat made with care for every occasion.

Instructions

  • Crust:

    Pulse all the ingredients together in a food processor until they become a paste. Press the dough into the base of a silicone mold. Flatten it into a smooth layer and place it in the freezer while making the filling.

  • Filling step 1

    Add all the ingredients to a food processor. Be patient for 5 or 10 minutes and help it scrape the sides, so there are no chunks of cashews left.

  • Filling step 2:

    When smooth, pour the filling on the dough base, and place it back in the freezer. Before serving, decorate it with your favorite fruits & fruit coulis. Let it rest in the fridge until half or totally defrosted.

Ingredientes

  • CRUST:
  • Dates: 8
  • walnuts or almonds: 130gr
  • cinnamon: ½ tsp
  • Pinch of salt
  • cardamom: ¼ tsp
  • Orange & lemon zest
  • cacao nibs: 1 tbsp
  • FILLING:
  • Soaked cashews (5 to 8 hours or 10 min in hot water): 700gr
  • coconut oil: 2 tbsp
  • raw honey or maple syrup: 2 tbsp
  • Juice of 3 lemons
  • coconut cream: 200gr
  • vanilla extract: 2 tsp
  • vanilla bean: ½