Lemon Poppy Seed Cake (Recipe of the Month)

[wyjoz]

There is a picture of Lemon Poppy Seed Cake; NO RECIPE ! So I searched and searched and no recipe! There was a comment that it had, Jicama , nuts, agave, lemon, poppy seeds. WOW! Me and my non-adventurous nature:::::no measurements:I do not make it! And then I looked again and it said "Jicama" and I thought at first it was just a play on ingredients because they did not want to post the recipe? Some people just dont! So I ground up the jicama and apple -- it was o.k. then I added agave, lemon and lemon zest and it was delicious so I added the flex and at this time if it was like "gross" I would have thrown it away, but to my surprise it was so delicious so I added the almonds not wanting to waste 2 c of precious nuts! AND SO EVOLVED THIS DELICIOUS CAKE ! Joz

Photo from Tribe.net

This is exactly how mine looked!

But this one just had me dreaming every day! TODAY; no plans whatsoever to make it, had leftover Jicama. If it did not come out I'd loose 2 cup of almonds ! SO HERE IT IS; WOW WOW WOW; So Lemony and the frosting so creamy !

Cake
1 1/2 c grated Jicama *** if it's too 'juicy' squeeze the liquid out by hands*
1 Granny Smith Apple pealed & ground
2 c. Almonds soaked/dehydrated ground fine
4 T golden flax ground fine
1/4 c agave
1 tsp vanilla
lemon juice and zest of 1 lemon
1/2 c poppy seeds.

Mix all Ingredients and form in any shape you want; I made a 5 1/2 inch round dish lined with saran wrap.

Then top the first layer with Frosting

Then top the 2nd layer/round. Flip out and place on a plate and frost the whole cake (top & sides)


Frosting: ****THIS IS SO LIKE 'Costco' white frosting!

1 c OMEGA NUTRITION coconut oil (it does not smell/taste coconuty) The one I used is just like Crisco !

Beat/Whip this with beaters! from my SAD baking days!

Add 1/4 c agave

Juice of 1/2 lemon IF YOU LIKE MORE LEMON DO juice of 1 and or zest. whip again.

Spread quickly as it starts to melt a little.

Sprinkle Poppy Seeds on sides or designs if you make a different shape.

Top with Lemon zest curls or slices.

Place in Ref for an hour or so. Serve at room temperature!

Joz's Notes: You can also juice the jicama using the blank plate to make sure Jicama is a dry pulp. Then add the grated apple and add 2 T of the jicama juice back after adding almond meal and ground flax if the batter feels too dry.

[pinhole_goddess]

wow! wow! wow!!!! that looks divine! i must get some jicima!

love sheila

[MaRaw]

I am SO eager to try this!! It looks really yummy.

[wyjoz]

Maraw: the cake is more than just look yummy--it is delicious. It is easy besides. Joz

[Carmella]

Jaime is arriving today from Calgary and bringing me some jicama (along with, like, 20 fresh coconuts! lol) Yay! We'll be making this cake in the next few days and letting you know how it turns out.

[wyjoz]

Carmella: Post a picture? Joz

[Carmella]

You betcha!

Jaime arrived this afternoon and brought her super duper camera. I managed to whip up two fabulous recipes for supper and she took some shots of these. Definitely ebook material! ;-)

It's gonna be a beauty...

Oh, and we now have 3 giant jicamas! Yay! So I can make your cake and lots and lots of garlicky toasts. Mmmmmmm...

I'll keep you posted!

[Carmella]

Good job Joz! We made your cake while Jaime was visiting and it was delish! She turned it into quite the piece of raw art, as you can see!

The only thing I'd do differently next time is blend the jicama and apple in the food processor instead of grating them, for a smoother texture.

Joz, have you tried both blended and grated versions? If so, how would you compare the two?

[wyjoz]

I tried it both ways and it was not that much of a difference. I will try the blending via blank on my Champion and report to you.

Awesome designs ! WOW!

What's your reaction to the 'frosting' ? I really like it, it's sad though you can't really eat much of this rich delicious stuff ! Joz


P.S. Calling Maraw to give this a try.

[Carmella]

Oops! Meant to tell you I ended up using some coconut vanilla cream I had already made instead. I was wondering though, you used the hard coconut oil directly, right? I don't have beaters either so not sure what else could be used... Any idea?

[wyjoz]

I used the 'hard' coconut oil. I wonder if it would whipp up in food processor???

[Sooz]

This cake looks so fabulous that I'm drooling reading about it. As usual Carmella (Hi sweetie - glad you had a great time with Jaime) adds even more practical information and handy tips. Thanks for that lol.

Now, I've never tried and don't know how to get hold of Jicama. I don't know where it's available here in the UK. Has anyone any ideas on a substitute for Jicama in this recipe?

Thanks - SueX

[Carmella]

SUE!!!! Yay! She's come out of lurking mode!

I was just, just thinking about you actually and how I was way overdue for sending you an email...

OK, about jicama... Hummm. I remember someone in the UK asking the same question before so it might be that it isn't available. We hardly ever get it here where we live but asked Jaime to bring some over. I'll be uncooking with them some more today or tomorrow and will take a photo so that you can at least see what it looks like.

Luv,

Carmella

[wyjoz]

After reading this: I was thinking; jicama has a texture of 'asian pear' just less sweet. If you find asian pears I would say go ahead and try this recipe. If for some reason you get too much 'juice' while grating/food processing from this drain some liquid. This should work. If you find that the pears are too sweet use less sweatener.


Jicama is similar in texture to daicon - but daicon has a 'raddish' 'spice' taste.

Carmella; have you tasted 'asian pears' ? could you comment? Joz

[Carmella]

Hey Joz! What a fab idea!!! The two totally have a similar crunchiness.

I think it would make a delish cake! I agree with Joz, I'd just strain the grated pears first as it would probably be too wet.

Please keep us posted, Sue, if you do make it! ;-)