lavender ginger buttercream + on perfectionism
Spring is coming! And you know what? I think for…
And again… a cake recipe! I made this one because i needed to reward myself for writing the A Level exam in german (1 gone, 4 to go;) So this one was actually a motivation cake.
And it doesn’t contain chocolate?? Yep, better believe this one is good, because when i don’t include chocolate or caramel in some sweet recipe, it better be damn delicious…
The lime and wheatgrass filling is, again, some sort of cheesecake batter. (And you don’t taste the wheatgrass.) It tastes wonderfully light and lime-y, thus refreshing;) Oh, and just one more thing: The whole cake doesn’t contain coconut oil or cacao butter or anything to make it firmer. It’s just firm enough on it’s own: Just placing it in the fridge to set for a few hours is enough here!
Have fun scrolling through the pictures to get to the recipe:)
rEfreShiNg liMe and wHeATgrasS PiE
For the crust, simply blend together almonds and dates in a food processor until a dough forms. You can alternatively ground the nuts and roughly chop the dates (if they’re soft enough) and then knead the dough with your hands. You can add some water to speed up the process, but be careful not to add too much;)
Lay out the bottom of a small spring form with parchment paper. Press the dough evenly firm on the bottom and about 3-4cm high at the sides. Place in the fridge while you make the filling.
For the filling, mix everything in a blender until smooth and creamy. Like, creamy creamy. And then you pour it onto your crust. Smooth it out using a spoon and place the cake in the fridge again, leaving it there a few hours.
You can decorate it with fresh or frozen raspberries and coconut flakes like i did, or any other stuff you like! (Thinking of flowers, lime zest, herbs, seeds or nuts here)