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the raw chef | Lemon Curd Cake

Desserts Homestudy

Lemon Curd Cake

Makes one 8" cake

Cake layer

½ cup peeled zucchini (courgette)

¾ cup apple puree

1¾ cup coconut f lour

1¼ cup oat f lour

½ cup coconut sugar

¼ cup Irish moss paste

2 tablespoons lemon juice

1 teaspoon vanilla

¼ cup f lax meal

1 tablespoon lemon zest

Pinch salt

1. Grind all ingredients in a f ood processor.

2. Split mixture into 2. Press one half into an 8" cake pan, and then turn out onto baking parchment.

3. Repeat with the second half of the mixture and place both into a f reezer until f irm.

Lemon curd layer

1 cup young coconut meat

½ cup coconut oil, melted

¼ cup agave

1 teaspoon lecithin

3 tablespoons lemon juice

½ cup ripe mango

1 teaspoon lemon zest

Pinch salt

1. Blend all ingredients in a high-speed blender.

2. Remove cake layers f rom f reezer, and place f irst layer back into the springf orm pan.

3. Cover that layer with half of the lemon curd mixture.

4. Place second cake layer on top of that.

5. Top with remaining lemon curd and smooth of f with a palette knif e.

6. Place cake back into f reezer.

7. Once f irm enough or f ully f rozen, cut into slices and allow individual slices to thaw as needed.