The authorof this recipe is Viktorija from theblog „Barška puodai“.
Matcha powder has become popular in the world because of its great taste and health benefits. In Japan, matcha flavor is very popular and is widely used in food – you will find matcha-flavored ice cream or even matcha salt. Viktorija, the author of the blog „Barška puodai“, invites you to try a light spring cake which is made using Yugen tea culinary grade matcha. Viktorija says that this vegan lemon matcha cake is very easy to make and everyone will be satisfied with its result.
Base:
- A cup of almond flour
- 8 pcs of pitted dates
- 2 tablespoons of agave or maple syrup
- A pinch of salt
- A handful of coconut flakes
Cream
- 150 gr of cashew nuts
- A can of coconut milk
- 3 tablespoons of agave or maple syrup
- A pinch of salt
- A peel of 1 lemon
- Juice from 1 lemon
- 2 tablespoons of Yugen tea matcha powder
How to make a base?
Put all the ingredients needed for the base into the food processor and blend. Line your cake dish with parchment paper and spread the blended mass, carefully pressing to equally distribute. Leave in the freezer while you make the cream.
Put all the ingredients needed for the cream into the food processor and blend. You can blend it until it is smooth, or half blend and leave some small crispy pieces in the mass. Pour the cream layer to the cake dish on top of the base and put the cake in the freezer for 6 hours or overnight. Before serving, let it sit at room temperature for about half an hour.
Quick, healthy, and heavenly delicious! Enjoy!