I finally got around to my favourite citrus flavour of all – lemon!! I have been dying to try a lemon cashew cream slice. I was waiting for the lemons on my Pa Jack tree which never stops giving to be ready, but I got impatient and got some from the shops instead. This was so good though to be honest, I think I might take a break from this addictive slice for a little while because if I keep on eating cashew cream slice at the rate in which I am doing I am going to turn into a cashew!
All my ingredients (apart from the lemons) are from my little local health store, Tenterfield Health. Make sure you pop in and check it out and say hi to Bec if in Tenterfield.
Lemon Cashew Cream Slice
Line the bottom of a loose-bottomed tart tray (mine was a 10inch round)
375-gram pitted dates
200-gram raw cashew nuts
1 Tablespoon Almond Meal
Zest of one lemon
Process ingredients in processor until forms an almost sticky dough. Press firmly into the bottom of the pan, ensuring evenly spread and place in fridge.
Lemon Cashew Cream.
2 cup cashews – soaked for at least four hours
6 Tablespoons Maple Syrup
1 cup lemon juice
Zest of one lemon
1 cup water.
1 ½ teaspoon agar agar powder.
Blend cashews, maple syrup, lemon zest and lemon juice until smooth.
Combine water and agar agar in a small saucepan, whisk and bring to boil. Immediately reduce heat and cook for 2 minutes on a low heat and continue whisking slowly until agar has dissolved and started to thicken. (Make sure you cook this for two minutes – the cooking process is part of the thickening process.)
Add this mixture to the lemon cream mixture and blend again until fully combined.
Add mixture to the tart base and leave in the fridge until set.
I garnished with lemon powder which I made from processed dehydrated lemon zest