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

Crust:

Oat 燕麦 – 40g

Medjool Dates 枣 – 5pcs

Coconut Oil 椰油 – 2 Tbsps

Salt 盐 – pinch

Mixed Nuts 各式坚果 – 适量

Digestive Biscuits 消化饼 – 2 片

Lemon Filling:

Cashew Nuts 腰果 – 100g

Water 水 – 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 盐 – 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 水 – 1 Tbsp

Salt 盐 – 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。