A lemony almond and honey dream cake from Petite Kitchen

Lemony almond and honey dream cake. Picture / Eleanor Ozich.

Eleanor Ozich of Petite Kitchen makes a wholesome and natural dream cake full of summer flavours.

This wholesome cake delivers a dreamy combination of summer flavours. It is quite delicate, and maintains its lightness while the honey undertones give a sweetness that lingers perfectly.

The texture is beautifully smooth and creamy, in a cake that is made entirely from simple, natural and pure ingredients.

LEMONY ALMOND AND HONEY DREAM CAKE
Serves 8 generously

For the base
• 2 cups of nuts of your choice, roughly ground
• 1 tbsp honey, maple or rice malt syrup
• 1 cup prunes or dates, diced
• ¼ cup coconut oil, melted
• Pinch of sea salt

For the filling
• 1 cup coconut cream
• ½ cups blanched almonds, soaked overnight in water then drained well
• 1/3 cup lemon juice
• 3/4 cup melted coconut oil
• ½ cup honey, maple or rice malt syrup
• 3 tsp pure vanilla extract

1. To make the base, put all ingredients in a food processor. Process until the mixture starts to come together like a dough.

2. Grease a cake tin with coconut oil. A tin with a removable bottom, or a silicon cake mould, works really well.

3. Press base mixture evenly into the cake tin.

4. To prepare filling, put all ingredients in a high powered blender or food processor. Process for 1-2 minutes or until smooth and creamy.

5. Pour the mixture into the cake tin and smooth out evenly. Place in the freezer for at least 4 hours, or overnight, to set.

6. Remove cake from the freezer, and carefully slide out on to a serving plate. Decorate with your choice of topping. Leave to thaw for 15 minutes or so before serving.

7. Top with fresh fruit, flowers and a dusting of coconut flour, if desired.

- VIVA