Billabong Retreat Chef Denise shares her delicious lemon and lime cheese cake recipe. Consuming lemon juice offers numerous health benefits during the cooler months, making it a valuable addition to your diet. Rich in vitamin C, it boosts the immune system, helping to fend off common colds and flu, which are prevalent in winter. The antioxidants in lemon juice combat free radicals, reducing inflammation and supporting overall health. Its natural detoxifying properties aid in digestion and cleanse the liver, promoting better digestion and nutrient absorption. Additionally, lemon juice’s alkalising effect can help maintain the body’s pH balance, which is crucial for optimal bodily function. The refreshing citrus flavour can also improve mood and energy levels, combating the seasonal sluggishness that often accompanies colder weather.
Ingredients
Filling:
- 1 cup raw cashew nuts
- 1 cup coconut cream
- 1 tbsp arrowroot flour
- 1 tbsp tapioca flour
- Juice of 2 lemons
- Zest of 1 lemon
- Zest of 2 limes
- 1/4 cup maple syrup
Crust:
- 1 cup rolled oats
- 1 1/3 cups almonds
- 1/4 tsp salt
- 2 tbsp coconut sugar
- 1 tbsp maple syrup
- 1/4 cup melted coconut oil
Method
- Place cashew nuts in a bowl and cover with boiling water. Soak for a minimum of 1 hour and then drain thoroughly.
- Preheat oven to 175 C and line a 20cm×20cm baking tin with baking paper.
- In a high speed blender combine oats, almonds, and coconut sugar to make a fine meal. Transfer to a mixing bowl and add maple syrup and melted coconut oil. Combine until a loose dough is formed.
- Transfer mixture to baking tin and spread evenly. Then place baking paper on top and press down firmly.
- Bake for 15 minutes, then increase heat to 190 C and bake for another 5 minutes or until the edges are golden brown. Remove from oven to cool.
- Reduce oven heat to back to 175 C.
- Using the same high speed blender, blend drained cashews with coconut cream, arrowroot flour, tapioca flour, lemon juice, lemon and lime zest, salt and maple syrup until creamy.
- Pour filling over the base layer and bake for 20 minutes or until the edges are cooked.
- Rest for 10 minutes before transferring to the refrigerator for a minimum of 4 hours or leave overnight.
- To serve portion and grate lemon zest and or lime zest for garnish.