Paleo Lemon Dream Cake

photo from fresh4five

If you can have eggs, this cake here would be extraordinary! It's even sugar free. I would try to make it without the eggs, and would thicken it with cornstarch. I'd love to know if anyone makes it. This will be on my list of delights for a party!

Paleo Meyer Lemon DreamCake

Crust

1-1/2 cups ground raw Sunflower seeds

½ cup ground raw pumpkin seeds

1 cup coconut flakes

½ cup coconut sugar

1/3 cup Coconut Oil , liquefied

Preheat oven to 350F

Line Springform Panwith parchment paper (bottom)

Place all ingredients in a bowl and using a fork mix together until large crumbs form.

Press firmly and evenly in the bottom of the pan

Bake for about 12 minutes, until lightly golden; melt sugar to help harden the crust.

Set aside to cool

Vanilla *Cheesecake* Layer

500g bag of frozen cauliflower cooked until tender

1 cup coconut butter (not oil, you want the butter)

½ cup pure maple syrup

½ tsp ground vanilla beans

Place all ingredients in your food processor with the S blade attachment. Blend until smooth.

Now line the sides of the spring form pan with parchment paper.

Pour the vanilla mixture into the pan and spread evenly and smoothly on top of the crust. Place in the fridge to cool and set slightly

Lemon Curd

(This recipe is adapted slightly from my dairy free lemon curd recipe so it becomes slightly thicker, for stability on the cake)

6 egg yolk

½ cup fresh squeezed Meyer lemon juice

1-1/2 tbsp Meyer lemon zest

½ cup pure maple syrup

2tbsp coconut oil

4 tbsp coconut butter

2 tbsp tapioca flour

In a glass or stainless steel mixing bowl (that fits in a pot as a double boiler – or your

double boiler if you have one) whisk egg yolks, lemon juice, zest and maple syrup.

Place on top of simmering water and whisk constantly for 10-12 minutes until a thick and fluffy mixture forms. Remove from heat.

Now add the coconut oil, and butter and whisk to combine. Now add the tapioca flour one tbsp at a time. Set in the fridge to cool slightly.

Pour the Meyer Lemon curd on top of the Vanilla layer in the spring form pan and allow it to set in the fridge for several hours (I left it over night)

Remove the cake form and parchment paper. Using a damp pallet knife you can smooth the outside edges if you desire.

Enjoy