It's Saturday and I have sweet on my mind and this cheese-less key lime cake ticks the boxes. For the base of it I make my hobnob recipe which you can find here but for ease I have also listed the ingredients below
Crust
4oz rolled oats
4oz self-raising flour
4 oz dairy-free butter or margarine
4 oz demerara sugar (or caster/granulated demera just adds an extra crunch)
1/2 tbsp golden syrup or maple
1 tbsp hot water
Filling
1 cup raw cashews (soaked 4-6 hours or overnight)
3/4 cup coconut milk
1/4 cup melted coconut oil
3-4 large limes (1 tbsp zest and 1/2 cup juice)
1/3 cup maple syrup
Method
First preheat your oven to 375 degrees F (190 C) and grease a tart tin.
To make the base follow the instructions for my hob nob recipe
Mould the biscuit dough into the tin and bake for 10-15 minutes or until golden brown, once cooked remove and allow to cool. Once cooled loosen the base from the tray this will make it easier to slice into and remove once consuming.
Add all of the filling ingredients to a blender and blend on high speed until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more a tarter taste or more maple syrup for added sweetness.
Add all of the filling ingredients to a blender and blend on high speed until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more a tarter taste or more maple syrup for added sweetness.
Pour filling on top of the biscuit base, topping with a bit more lime zest for decoration.
Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving.
Recipe found on Minimalist Baker and slightly adapted.
Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving.
Recipe found on Minimalist Baker and slightly adapted.
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