So I popped into Limes Supermarket on Leach Hwy to get some more Jicama to make another of these delicious cakes and there was none! Woe is me, no Lemon Poppyseed Cake for me for a while. I’m guessing its out of season and they don’t get it in regularly because when I asked a shop assistant about it they had no idea what I was talking about! Not a good sign but I will cross my fingers it will be back in a few months. Either way I thought I should post the recipe seeing as the photo I posted seemed to get people’s tummies rumbling for some raw desserts.
Anyway I found this recipe while I was googling Jicama recipes on the Raw Freedom Community here. Instead of the frosting that was suggested I made a Coconut Lemon Icing instead as I like my Lemon and Poppyseed Cake to be extra lemony.
Raw Lemon and Poppyseed Cake Recipe
1 1/2 c grated Jicama
1 Granny Smith Apple peeled and grated
2 cups almonds soaked/dehydrated – ground into almond meal
4 tbs golden flax ground fine
1/4 cup agave syrup or coconut nectar
1 tsp vanilla
1 lemon – juice and zest
1/2 cup poppy seeds
Coconut Lemon Icing
2 cups cashews – soaked 2 to 4 hours
1 3/4 cups coconut milk
1/2 cup agave or coconut nectar
4 tbs lemon juice
pinch sea salt
1 cup coconut oil
1. Use your hands to squeeze juice from grated Jicama and Apple to make it pretty dry. (You can always add back in some juice if cake is too dry but you cant take it out later!).
2. Mix all ingredients together in a large bowl till well combined.
3 Find a bowl or container that will make a good cake shape and line the inside of it with cling film.
4. Place half the mixture inside the bowl/container and press down firmly to create a cake layer. Make sure you make the surface even.
5. Lift out the cake layer with the cling film and invert onto a plate.
6. Do the same with the second half of mixture, put a thick layer of icing onto of the first layer and lay the second cake layer on top.
7. Ice the top of the cake (and the sides as well if you prefer) and sprinkle with extra poppy seeds.
Coconut Lemon Icing
1.Blend all ingredients except coconut oil in a high speed blender until well combined.
2. Add coconut oil and blend until incorporated.
3. Ice cake as needed. If too runny, place in fridge for a while to thicken and then ice cake.
If anyone needs any suggestions on substitutes please let me know and if anyone manages to find a good substitute for the Jicama while they seem to be unavailable I would love to hear about it!