Raw Food Day 64 - Lemon Poppy Seed Cake

From raw gourmet chef Josephine Lee from Medford, Oregon. Her email:
WyJozU2@aol.com

So Lemony and the frosting so creamy!

Cake:

1 1/2 c ground/grated jicama

1 Granny Smith apple pealed & ground

2 c. almonds soaked/dehydrated ground fine

4 T golden flax ground fine

1/4 c agave

1 tsp vanilla

lemon juice and zest of 1 lemon

1/2 c poppy seeds.

Mix all Ingredients and form in any shape you want;

I made a 5 1/2 inch round dish lined with saran wrap. Then topped the first layer with Frosting. Then topped the 2nd layer/round. Flip out and place on a plate and frost the whole cake (top & sides)

Frosting:

1 c OMEGA NUTRITION coconut oil (it does not smell/taste coconuty) The one I used is just like Crisco! Beat/Whip this with beaters!

Add 1/4 c agave juice

1/2 lemon IF YOU LIKE MORE LEMON DO juice of 1 and or zest.

Whip again. Spread quickly as it starts to melt a little.Sprinkle Poppy Seeds on sides or designs if you make a different shape.Top with Lemon zest curls or slices.Place in Ref for an hour or so. Serve at room temperature!
This recipe is in the current Purely Delicious Magazine and is on the RAW 2008 Calendar Cover !

Raw nutrients of the day:

2# potatoes

10oz green smoothie

24oz cafix

raw sweet potato pie

1/2 raw chocolate brownie

1 nu puff

1 liter water

Quote of the day:
"The only limit to our realization of tomorrow will be our doubts of today." - Franklin D. Roosevelt

Celebrate life,

Alma