Inspired Lemon Cake

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

http://www.rawfreedomcommunity.info/forum/showthread.php?t=298

Here is my slightly altered creation!

Cake

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

Frost the cake with the Coconut Lemon frosting, grate zest of lemon and line on the top. You can serve or put into the fridge to set up some more overnight. Voila!