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
- 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.
- Remove the coconut milk or cream from the fridge, remove the lid.
- Scrape out the top, thickened cream and leave the liquid behind (reserve it in the fridge for smoothies or cooking rice etc).
- 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.
- Refrigerate until the cake cools down.
CAKE
- Preheat the oven in 180°C. Lightly grease two 20 cm round cake pans and line the bottom with baking paper.
- In a large bowl, mix all the dry ingredients.
- In a separate bowl mix all the wet ingredients. Pour the wet mixture into the dry mixture and whisk until well combined.
- 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.
- 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.
- Garnish the top of the cake with poppy seeds and flowers.
Citrus ginger jam
- Cut the kumquats in half and remove all the seeds. Set the seeds aside.
- 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.
- 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)
- Cut the orange and lemon slices in cubes.
- Pull away the membrane that surrounds pomelo's each slice.
- Secure all seeds in a cheese cloth tied into a bundle or a tea ball.
- Place all citrus in a saucepan, add the cheesecloth bundle the water and bring to boil then simmer for approx 40 minutes, stirring occasionally.
- 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.
- 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
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