Lemon cake with citrus ginger jam
 
Prep time
Cook time
Total time
 
Author: EnHealthy
Ingredients
Lemon Cashew cream
  • 300 g cashews soaked for at least 3 hours
  • 4 tablespoons vanilla extract
  • ½ cup coconut milk from tin (chilled overnight in the refrigerator)
  • Zest of 1 lemon
  • 4 tablespoons lemon juice
  • 4 tablespoons honey or agave syrup
  • ½ cup coconut oil, melted
CAKE
Dry
  • 1 cup shredded dry coconut
  • 2 cups whole-wheat flour
  • 1 cup coconut sugar
  • 2 teaspoons bicarbonate soda
  • 2 tablespoons poppy-seeds
Wet
  • 2 cups of water
  • ¼ cup white vinegar
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 tablespoons vanilla extract
  • 1 cup olive oil
Citrus ginger jam (optional, you can use any jam of your choice)
  • 30 kumquats
  • 4 oranges
  • 1 lemon
  • ½ pomelo
  • 2 tablespoons ginger
  • 3 cups coconut sugar
  • 4 cups water
Instructions
Lemon Cashew cream
  1. Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake the can to ease separation of the cream and liquid.
  2. Remove the coconut milk or cream from the fridge, remove the lid.
  3. Scrape out the top, thickened cream and leave the liquid behind (reserve it in the fridge for smoothies or cooking rice etc).
  4. Pour all ingredients for the lemon cashew cream in a blender and blend scraping down the sides as needed until the mixture becomes smooth and creamy.
  5. Refrigerate until the cake cools down.
CAKE
  1. Preheat the oven in 180°C. Lightly grease two 20 cm round cake pans and line the bottom with baking paper.
  2. In a large bowl, mix all the dry ingredients.
  3. In a separate bowl mix all the wet ingredients. Pour the wet mixture into the dry mixture and whisk until well combined.
  4. Fill half of the mixture into a round cake pan and the other half to the other pan, bake for 30-40 min at 180c, or until a long toothpick inserted into the center comes out clean. Let it cool down completely.
  5. Once cooled, add a thick layer of citrus-ginger jam and cashew cream on top of the first cake layer. Place the second cake layer on top of the first and add cashew cream.
  6. Garnish the top of the cake with poppy seeds and flowers.
Citrus ginger jam
  1. Cut the kumquats in half and remove all the seeds. Set the seeds aside.
  2. Peel of sections of the skin of the oranges, lemon and pomelo with a vegetable peeler, getting as much of the skin off as possible, avoiding bitter white pith.
  3. Cut of the white pith left on the oranges, lemon and pomelo. Sliced them into 2 cm thick slices and remove all the seeds making sure you get all the seeds. Set seeds aside (don’t throw them away, they’re full of pectin)
  4. Cut the orange and lemon slices in cubes.
  5. Pull away the membrane that surrounds pomelo's each slice.
  6. Secure all seeds in a cheese cloth tied into a bundle or a tea ball.
  7. Place all citrus in a saucepan, add the cheesecloth bundle the water and bring to boil then simmer for approx 40 minutes, stirring occasionally.
  8. Remove the cheesecloth bundle from the saucepan and pour the jam in a blender, blend for 1 minute and pour the jam back in the saucepan, add coconut sugar the cheesecloth bundle and simmer for 15-20 minutes, stirring occasionally.
  9. Remove the saucepan from heat and the cheesecloth bundle, ladle jam into sterilized jars, let them cool completely, seal them and refrigerated and used within 3 weeks.
Notes
8 Servings
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/lemon-cake-with-citrus-ginger-jam-desserts-recipe/