My professor once told me that everyone’s personality has a distinct shape, much like a zodiac sign. She said that she is a circle, which somehow made perfect sense, and we proceeded to guess the shapes of everyone in the classroom. Circle? Triangle? Square? Everyone had some good laughs while guessing. I knew right then and there that I am a triangle.
I love triangles as a visual element. They always appear in my doodles, which are said to be a great tool for looking into one’s subconscious. Of course, I equally enjoy the triangle’s 3d sister, the pyramid.
Recently, when I saw a mini pyramid cake form for sale, I knew right away that I found a way to do justice to one of my favourite cakes, ginger and lemon. I’ve been making it for a couple of years now, but every bite from every batch makes me smile, close my eyes, and listen to the flavours, just like the first time around.
A simple almond and date crust (at the base of the pyramids) frames the creamy and zesty filling. Here, I sprinkled the cakes with some ground freeze-dried bananas for a pyramids of Giza effect.
Enjoy and have a lovely weekend!
Lemon and Ginger Cake
(Adapted from The Raw 50)
Crust
1 cup dates – pitted and soaked for 2 hours
2 cups raw almonds – soaked overnight
3 tablespoons ground flax seeds
Filling
1 cup dates – pitted
1 cup raw almonds – soaked overnight
1 cup meat from young Thai coconut
1/2 cup gingerroot – chopped
1 cup freshly squeezed lemon juice
1/4 cup lemon zest
1/2 cup coconut oil
For the crust, mix the dates, almonds, and flax seeds in a food processor until creamy. Transfer into a 9-inch tart or cake pan. Form the crust with your fingers.
For the filling, use a food processor to combine the dates, almonds, coconut, and ginger until finely blended. Add the lemon juice, zest and coconut oil. Process until creamy. Spread the filling over the crust.
Dehydrate at 110F for about 6 hours. The cake should be firm, but not completely dry. Refrigerate for 2 hours before serving.
Fab says
Beautiful and delicious looking!
Kasi Bern says
WOW ~ !!! totally exquisite :) Though I am wondering on your brilliant idea of shaping the cakes into pyramids, how did you do that :)
Justyna says
amazing! am absolutely going to make these!
Lisa says
What amazing looking cakes.
GiGi says
Powerful looking cookie.
Sweet Faery says
This is an original dessert for special guests or birthday parties! Have a nice WE :)
Flo Makanai says
Beautiful and certainly delicious, bravo!!
Paula says
what a delicious idea!
have a nice time!
Paula
Sue says
How exciting that you found a cake pan in the shape of a pyramid!! This looks so delicious, and elegant, too!!
Dom at Belleau Kitchen says
totally beautiful and delicate looking cakes, again, great photos x
Pure2raw Twins says
Beautiful! Love the pyramid shapes :)
Sophie says
Those pyramid shapes look truly wonderful & must taste lovely & apart too!
Kisses from Brussels to you!
Coco says
Every post you blow me away with your creativity! Love the pyramids in the “sand”….beautiful!
Sous Chef Sean says
Worthy of Pharaoh himself. Wonderful sounding dessert and, as always, awesome photography to compliment what must be a great tasting little treat.
delicieux says
Seeing these made me smile so much. I love the pyramid cakes as I love all things Egyptian.
Cucee Sprouts says
BEAUTIFUL! I don’t have a dehydrating machine. Can I dehydrate in the oven?
andy says
I have just tried your recipe,without your wonderful shapes that I don’t have, but the taste… it’s absolutely delicious :-) thank you for your blog!! it’s so amazing!
Andy
Karen Fowler says
So creative!! I secretly wish to be as talented as you!!!
Golubka says
Thanks so much for your sweet comments everyone, you’re the best! The pyramid mold was purchased here: http://www.sugarcraft.com/catalog/pans/novelty.htm
Cucee Sprouts, I’ve never dehydrated in the oven, but I’ve heard that it is possible.
Andy, I am so so glad that you liked the recipe. This is our favourite kind of comment, when someone has tried out a recipe and enjoyed it :)
Yafa Sakkejha says
You guys are so creative!
Susanna Eduini says
Here in Italy we say “buonissimi” (=very good)!
And Bravissima to Golubka!
E - G says
Looks gorgeous!
Questions:
How do you dehydrate if you have no dehydrating machine?
Where can you purchase coconut meat?
Thank you for sharing!
Anya says
Hello,
You could try turning your oven to the lowest temperature and dehydrating at this temperature, although this is not ideal since you will need to keep your oven on for longer than if you were baking.
Coconut meat comes from the inside of Young Thai Coconuts (white color shell), which you can get at Asian markets and health food stores.