If you like traditional lemon pies, you’ll love this recipe. It’s an egg- and dairy-free version of a classic lemon pie, made with a creamy filling of cashew nuts and coconut milk. The touch of ginger and turmeric is optional, but gives it an exotic and surprising flavour. The crunchy base of this cake is achieved thanks to healthy ingredients such as oats and almonds. Get ready to enjoy such an exotic and sweet treat.
Productos con los que prepararla
Ingredients
For the base
- 100 g oat flakes
- 120 g raw almonds
- 70 ml melted coconut oil
- 70 g coconut sugar
- 35 g maple or agave syrup
- ½ teaspoon salt
For the filling
- 150 g raw cashew nuts
- 240 g coconut milk (the white part of two cans)
- Juice of 2 lemons
- Zest of 2 lemons
- 1 tablespoon cornstarch
- 30 g sugar or erythritol
- 40 g maple or agave syrup
- 1 teaspoon turmeric
- 10 g ground ginger
- ½ teaspoon salt
Instructions
- Soak the cashew nuts for the filling in very hot water for at least 1 hour before starting to prepare the cake. You can also leave the tins of coconut milk in the fridge to separate the white part from the oil.
- Preheat the oven to 180ºC with heat up and down.
For the base of the cake
- Melt the coconut oil in the microwave for a few seconds.
- Place the blade accessory, put all the ingredients in the glass and set the timer for 10 seconds on speed 8. Use the spatula to scrape down any batter that may have stuck to the walls of the glass.
- Pour the batter into a cake tin well-greased with coconut oil or greaseproof paper to prevent sticking. Make sure the dough is compact. To do this, use the spatula to flatten the dough in the base of the cake tin.
- Place the base of the cake in the oven for 15 minutes so that it begins to crisp up.
For the filling
- Wash the glass. Strain the water from the soaked cashew nuts. Put the blade accessory and put all the filling ingredients in the glass of the Chefbot. Program 20 seconds on speed 8.
- Use the spatula to push down anything that may have stuck to the walls. Check the sweetness and acidity. Add more lemon or sugar, to taste. Program 10 seconds on speed 10 to make it creamy.
To assemble
- After the base has been in the oven for 15 minutes, pour the filling over it. Use the spatula or a spoon to spread the base evenly.
- Bake again for 20 minutes, until you see that the corners come away from the tin a little.
- Remove from the oven and leave to cool for 10 minutes. Place the cake in the fridge for at least 4 hours. The longer it is in the fridge, the more it will solidify.