Lemon Icing Cake
This is a good dessert to serve with a strawberry or blueberry sauce. The almonds may be replaced with walnuts or pecans. The cake will store longer if the almonds are dehydrated after soaking. This cake looks great with a fresh fruit garnish.
INGREDIENTS | SERVES 4
- 2 cups almonds, soaked
- ½ cup cashews, soaked
- 1 cup dates
- ½ teaspoon salt
- 4 tablespoons agave nectar
- 3 tablespoons lemon juice
- ½ teaspoon lemon zest
In a food processor, process the almonds, dates, and salt until well mixed into a batter.
Form the batter into a round cake shape.
To make the icing, blend together the cashews, agave nectar, lemon juice, and lemon zest until smooth. Spread the sauce over the cake.
Freeze the cake for 1 hour to help the sauce set. At this point it is ready to be served.
Calories: 657 | Fat: 43 g | Protein: 19 g | Sodium: 295 mg | Fiber: 13 g