Lime cream cake, with fig and pistachios and pistachios also on top, which will not be missed.
One of the most interesting, special cakes I've made recently, and I hope you enjoy!
what is needed?
Celtic (spring pattern 18 cm)
10 dried figs
1/2 cup ground almond
1/2 cup pistachios
1 teaspoon coconut oil
Scratching from 1/2 Lime
Juice from 1/2 lime
Filling
1/2 pack of silk tofu (170 g)
1/3 cups almonds sliced and peeled
1/3 to 1/2 cup agave / maple syrup / melted brown sugar
1/3 cup coconut oil
Juice from 2 lime
Lime peel 1 lime
Option for green: 1 teaspoon macha powder (green tea) Note the notes at the bottom of the recipe!
What to do?
Place all ingredients in a food processor
Process for at least 2 minutes until a stable, stable, granular mixture (from which a small ball can be made)
Transfer to a baking pan lined with baking paper (bottom and sides)
Tighten good and good
Filling
Place all ingredients in a blender
Process to a completely smooth ointment
Taste and sweeten more if necessary
Move to the template and knock several times on the work surface
Refrigerate for at least 6 hours
submission
Remove the cake from the refrigerator just before serving
Decorate with slices of lemon and pistachios
Remove from the mold and serve cold
Notes and replacements:
The macha powder adds a taste of green tea - if you do not like it, do not add it! The cake is tasty and beautiful even when white
The tofu can be replaced with a coconut cream of at least 18% fat - separated
The almond can be replaced with oatmeal (not for cilacs!)
The figs can be replaced with dates
The almond can be replaced with cashews
You can use the 20 cm pattern but consider that the cake will be slightly low
Add 24 1/2 cup of each ingredient to the mold