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.
Beautiful and delicious looking!
WOW ~ !!! totally exquisite :) Though I am wondering on your brilliant idea of shaping the cakes into pyramids, how did you do that :)
amazing! am absolutely going to make these!
What amazing looking cakes.
Powerful looking cookie.
This is an original dessert for special guests or birthday parties! Have a nice WE :)
Beautiful and certainly delicious, bravo!!
what a delicious idea!
have a nice time!
Paula
How exciting that you found a cake pan in the shape of a pyramid!! This looks so delicious, and elegant, too!!
totally beautiful and delicate looking cakes, again, great photos x
Beautiful! Love the pyramid shapes :)
Those pyramid shapes look truly wonderful & must taste lovely & apart too!
Kisses from Brussels to you!
Every post you blow me away with your creativity! Love the pyramids in the “sand”….beautiful!
Worthy of Pharaoh himself. Wonderful sounding dessert and, as always, awesome photography to compliment what must be a great tasting little treat.
Seeing these made me smile so much. I love the pyramid cakes as I love all things Egyptian.
BEAUTIFUL! I don’t have a dehydrating machine. Can I dehydrate in the oven?
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
So creative!! I secretly wish to be as talented as you!!!
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 :)
You guys are so creative!
Here in Italy we say “buonissimi” (=very good)!
And Bravissima to Golubka!
Looks gorgeous!
Questions:
How do you dehydrate if you have no dehydrating machine?
Where can you purchase coconut meat?
Thank you for sharing!
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.