Dinah Smith

Raw Lemon Cake 

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Ingredients for base 

• 8 or 9 Dates (soaked in boiled water) 

• 100 gm  Ground Almonds 

 

Wiz the two ingredients together in a food processor then press down into a lose bottom tin which has been lined with grease proof paper, cover and place in the freezer.

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Topping

• 1 1/2 cups of soaked (preferably over night) cashew nuts .

• Zest of 3 un-waxed Lemons 

• 1/3 cup of lemon juice

• pinch Himalayan salt 

• 2 table spoons of water

• 1/3 cup Coconut oil. 

 

​Wiz all the ingredients together in a food processor until creamy smooth.

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Pour over the base and sprinkle with poppy seeds the cover and place back into the freezer.

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Remove from freezer 3 hours before eating. decorate with Physalis fruit, Blueberries and Lemon zest.

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