Vegan Lemon & Goji Berries Cake 纯蔬柠檬枸杞蛋糕


Crust:
Oat 燕麦 – 40g
Medjool Dates – 5pcs
Coconut Oil 椰油 – 2 Tbsps
Salt – pinch
Mixed Nuts 各式坚果 适量
Digestive Biscuits 消化饼 – 2

Lemon Filling:
Cashew Nuts 腰果 – 100g
Water – 25g
Lemon Juice 柠檬汁 – 40g
Agave Nectar 龙舌兰蜜 – 20g
Icing Sugar 糖粉 – 1 Tbsp
Lemon Zest 柠檬皮 – 2 lemons
Salt – pinch

Goji Berries Filling:
Cashew Nuts 腰果 – 80g
Dried Longan 龙眼干 – 15g
Goji Berries 枸杞 – 30g
Fresh Orange Juice 鲜橙汁 – 1 orange
Orange Zest 橙皮 – 1 orange (about 60g)
Water – 1 Tbsp
Salt – pinch
Coconut Oil 椰油 – ½ Tbsp


Method:
Crust:  blend all the ingredients.  Press into paper lined 6” round loose-bottom cake tin. Keep chilled.
饼皮: 把所有材料放入条例将打碎, 压入已铺上纸的6寸松底蛋糕模里。冷藏。

Lemon Filling: Blend all the ingredients until smooth.  Pour onto crust.  Keep chilled while preparing goji berries filling.
柠檬馅:把所有材料用调理搅拌至顺滑,倒在饼皮上。放入冰箱冷藏。

Goji Berries Filling:  blend all the ingredients until smooth.  Pour onto lemon filling.  Keep in freezer for 3-4 hours or overnight.  Thaw for 15 minutes before cutting.
枸杞馅:把所有材料用调理搅拌至顺滑,倒在柠檬馅上。冷冻3-4小时或隔夜。切前先解冻15分钟。



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