So I haven't made anything elaborate or involving nuts/lots of ingredients for a long time, thought I would make something nice as a Bank Holiday treat
This cake is Inspired by, Poppy Lemon Seed Cake, Joz's creation
Here is my slightly altered creation!
Juice the following ingredients for the PULP
12 Apples, 2 pears, 1 lemon
(** Please note I am using a Breville Juicer however the pulp was dry and compact)
If your pulp is at all wet, squeeze in a nut milk bag first.
Mix this pulp Mix with the following :
Juice of 2 lemons
3 tablespoons raw honey-- or agave
200g ground RAW almonds, roughly
Mix it up in a mixing bowl, really keep mixing until its creamy and takes on a dough like texture. You can blend or food process it also, personal choice!
Press this mixture into a Spring form pan or any dish you like, pop into the Fridge---I left mine for about 5 hours
To make the frosting up :
I chose not to use the one listed mainly due the cost of Coconut oil and I didn't have time to get any.
Blend quickly on a low setting
1 cup coconut
+ any left over bits of Almond meal
Juice of 1 lemon
Agave if you want
The smallest amount of water needed to blend the mixture
Blend this, put it into the fridge, after a couple of hours, blend again, this should thicken right up, place it back into the fridge. If its still too thin, put it in the freezer for 30 minutes before frosting the cake-- (or add flax or another thickener-- could add some cacao butter completely up to you).
Here is the cake out of the tin before icing