Citrus Honey Cake
Submitted by LibbyB on March 15, 2008 - 11:25am
(3 votes)
Servings:
Makes one 6 inch, double layered cakeThis is my first attempt at creating a recipe of my own. I used the Lemon Poppy Seed Cake reipe from the fall 2007 issue of Purely Delicious Magazine as a guide and a SAD recipe for inspiration. I brought this to a non-raw party tonight and it was met with rave reviews. Enjoy!
*Note: Oat flour can be made by sprouting, dehydrating and grinding raw oats.
Ingredients:
2 cup jicama
2 cup fresh pineapple
.33 cup grapefruit, juiced
½ cup raw honey, or agave
½ cup almonds, ground into flour
.33 cup flax seeds, ground into flour
¼ cup oat flour
1
teaspoon vanilla
½ an orange, peeled and seeded
2 tablespoon psyllium husk powder
zest of one orange
FROSTING
2 cup cashews, soaked
1 lemon, peeled and seeded
½ an orange, peeled and seeded
4 tablespoon coconut
butter
1½ teaspoon vanilla
½ cup raw honey, or agave
3 tablespoon water, as needed
Preparation:
Place all cake ingredients, except the orange zest, into a food processor and process until smooth. Fold in the zest and press batter into two spring form pans, or pans lined with plastic wrap. Place in freezer just until set. Blend remaining frosting ingredients in blender. Remove frozen cake from freezer and allow to thaw enough to release it from the pan. Frost, then place second cake on top, and top with remaining frosting. Decorate and serve.
Tags:
3 reponses to "Citrus Honey Cake"
1. so there IS banana flour!
so there IS banana flour! man, i love you guys! this is such a great site!!
2.
I would think they would work. The oat/almond/flax flours are more for texture and body than for flavor. Try it and let me know how it works! I'm always looking for non-nut/seed recipes!!!
3.
Oh my...how did I miss this one. If I used, hmm, lets say banana flour and young coconut flour in place of almonds, oats, and flax, would that still be good? Excellent picture, by the way.