One of the first cakes on our menu was the Lemon-lime. It has already undergone several metamorphoses while the taste has always remained the same. It is a delicious, refreshing and hearty cake that is slightly different from the other cakes. It is made from cashew nuts and avocado. Who thinks that is a delicious combination? Even before the opening of BitterSweetz I was looking for nice, good, easy to make and very tasty cake recipes. I scoured the internet, asked my colleagues and friends around me about their baking and grandmother’s recipes, and finally I had a ‘tasting list’. I baked at home and before I went to work in Utrecht I cycled past some of my friends to give them something to taste so that they could then give their unsalted opinion. I cycled from home to the city center, delivered 2 test cakes and cycled on to the Binnenhof where I delivered another test cake. The rest I took with me on the train to be tested by my team. Always a party again and how lucky I have been with these wonderful people around me who also dared to give me their most honest opinion so that I could do something with it. Also with the Lemon-lime.
The first version was flat and we have maintained that for a long time. Yet I found myself that a cake should rise so I bought a new spring form. A higher and somewhat smaller size. After a while I still missed something and that’s how the blueberry was added, makes it just a little nicer and tastier.
Ingredients and how to bake:
Great all that talk about how we came to taste and shape, but what is in it?
– Almonds; Almonds are full of nutrients such as fiber, proteins, monounsaturated fats and other components such as flavonoids and sterols. These ensure that you lower the levels of bad cholesterol in your blood. In addition, a handful of almonds can help lower your blood pressure. The nuts are rich in potassium and magnesium and contain little sodium.
– Dates; Dates are rich in vitamin B6. This substance can improve brain function, making it easier for you to store and retrieve information when you need it. Dates are also rich in fibers, which keep your digestive system in optimum condition. A good resistance comes from your digestive system, since it is responsible for eliminating harmful viruses and bacteria. Because dates are rich in magnesium, eating this type of fruit can contribute to a reduced risk of cardiovascular disease, arthritis (joint pain), alzheimer’s and many more health problems.
– Walnuts; In comparison with other nuts, walnuts have the most antioxidants. These can protect cells in the human body against free radicals. There are many fats in walnuts, but these are mainly healthy unsaturated fats. These help to lower blood cholesterol levels and thereby reduce the risk of cardiovascular disease.
– Lemons; Fresh lemon juice in a large glass of water in the morning? Maybe just swallowing, but it wipes everything clean inside, thanks to the vitamin C and flavonoids. The intestines, kidneys, liver and bile benefit. These substances detoxify the liver, neutralize uric acid, dissolve lumps of lime and also gall and kidney stones. They lower blood pressure, strengthen blood vessels and prevent bleeding. Lemon juice stimulates the intestines and regular bowel movements. It is very disinfectant. It kills worms in the intestines and triggers of flu and cold.
– Limes; Limes contain excellent phyto-chemicals that are rich in antioxidants. They are powerful detoxifiers with an anti-biotic effect that protects against bacterial poisoning.
– Cashew nuts; Cashew nuts are a good source of healthy, unsaturated fatty acids that are essential for our body to absorb fat-soluble vitamins A, D, E and K and for brain development and blood clotting. These monounsaturated fats and polyunsaturated fats are good for the heart and help to lower bad cholesterol (LDL) even in people with diabetes.
– Maple syrup; Maple syrup offers large amounts of antioxidants with an anti-inflammatory effect, and as part of a healthy diet, natural sugar syrup can help to prevent certain diseases caused by chronic inflammation in the body, such as arthritis. Vegetable compounds in the syrup reduce oxidative stress that is responsible for faster aging and reducing the strength of our immune system.
– Coconut oil; The lauric acid in coconut oil kills harmful bacteria, viruses and fungi and has an anti-inflammatory effect. The medium chain fatty acids in coconut oil take away your hunger feeling and ensure that you automatically consume fewer calories. Coconut oil also helps you burn belly fat. And finally, the fatty acids in coconut oil improve brain function for Alzheimer’s patients – and presumably for non-Alzheimer’s patients.
– Avocado; The avocado is a very healthy fruit with a high amount of correct fats and fiber, is low in sugars, contains many vitamins such as beta-carotene, B1, B2, B6, folic acid, vitamin C, vitamin E and then it is also packed with minerals that our body can use well such as potassium, calcium, phosphorus, magnesium, copper, iron and zinc.
First the bottom. This is made from ground almonds, walnuts and dates. This should be ‘RAW’ but I prefer it when it is just baked. Our subtitle is ‘Net iets anders (Slightly different)’ for a reason. When the bottom is in the oven I start preparing the rest of the cake. The cashew nuts are ground and then coconut milk, lemon juice, coconut oil and a little dash of maple syrup are added. It all goes into the blender until it is smooth. If there is no blender, you can also work with the hand blender. I sometimes alternate myself; it’s just what I feel like using. The cream colored layer is now ready. The green layer can be made. We use an avocado for this and mix this with lime juice, coconut oil and a very small dash of maple syrup. If the bottom is now out of the oven, let it stand for a while to cool. When it has cooled down I put a layer of the cashew nuts in it and put it in the cooling, covered with cling film. Otherwise the cake will turn a little brown. If that is well hardened, the avocado layer can be spread on top. Again in the cooling and again, covered with cling film. As soon as this layer is hard enough, the cake can be finished off with the last layer of cashew nuts and it remains well covered in the cooling for as long as possible so that it is ready to be cut. A delicious, gluten-free, refined sugar-free, vegan cake.
A few times I have thought to remove the cake from the menu. Just to switch again. I also did that with other cakes. Every time I talked about that with guests, I was asked not to do that “please!” I have listened to that and that makes this the longest running cake on our menu.