- Serves 4
These cakes are the perfect dessert to serve at parties or family suppers and since they are super rich and you'll feel super full I would suggest you to divide the batter into smaller pans (try with a muffin or cupcake pan). I ate mine in one sitting as an afternoon "snack" and even though I was hungry it took me several minutes to finish the whole thing. That lemony flavor and strawberry-matcha crust were so tempting I couldn't myself. —Gemma / Cinnamon Girl
pure maple syrup.
strawberry matcha powder.*
coconut oil, melted.
pure maple syrup.
- Soak cashews in water for about 1 hour or until they become soft and puffed up. Don't forget to drain them well right before getting started with the recipe.
- - For the crust: Stir all ingredients together, except for the matcha, and mix well. Add in matcha powder one tablespoon at a time; I think 2 tablespoons are enough but adjust to taste.
- Line a baking sheet or a flat dish with parchment paper and set 4 plating/forming rings on top of the paper (I used square forms). If that's too complicated simply use a muffin tin and line it with a couple of parchment paper strips using them as tabs to easily lift out the cakes.
- Firmly press down this mixture using the back of a spoon and make sure it looks even. Set in the freezer until it hardens.
- - For the lemon filling: Place cashews, maple syrup, water, lemon zest and juice inside your blender. Pulse and process until the mixture looks creamy, you might need to stop the blender a few times and scrape down the sides with a spatula. Make sure you push down all the remaining bits of cashews.
- Add in coconut oil and keep blending until the mixture looks completely smooth.
- Pour the mixture equally over the frozen crust. Add in around 1/2 tablespoon of strawberry jam for each cake and make a swirl using a toothpick.
- Put the cakes in the freezer and let them set for a few hours (or overnight) until they are firm enough to remove from their pans.
- Decorate with fresh fruits like sliced strawberries or a small handful of wild berries. I decorated the cakes with golden raspberries from my own little harvest. :-)
- Store refrigerated.
- *Note: for the strawberry-matcha flavored crust I used a blend of strawberry powder and matcha green tea that comes already prepared in small packs. If you can't find this type of blend simply use matcha, adding one tablespoon at a time until you get the desired consistency, taste and color.