I am writing this post on my iPhone so a mini-experiment. So is the cake.
Many thanks to The Rawtarian for the Lemon Cheesecake recipe.
Mine differed in several ways. I used date syrup which made the base dark (pinky!) rather than white; I did not have fresh cranberries or enough dried ones (for the topping) so supplemented with extra dates and drained tinned mangoes (try pomegranate seeds next time); and finally I spread the base too thinly on too big a serving dish. Never mind, the taste was great – lemony, coconut-y and very refreshing.
The ingredients (such as raw coconut oil) were a bit costly – although healthy – but I saved money on cooking fuel.
However, not a low-tech cake, as you do need an electric blender and a freezer.
Lemon-y base
2 cups cashews
1/2 cup lemon juice (3 lemons)
1/2 cup honey (or maple syrup or agave nectar for white base – date syrup added darkness)
1/3 cup coconut oil (melted)
1 tablespoon lemon zest.
It really does all whizz into a smooth liquid. Pour it into serving dish, cover and freeze for 15 – 30 minutes. The coconut oil hardens as it cools so it turns into a firm base.
Fruit topping
2 cups fresh cranberries
1/2 cup dates
First pulse dates (no need to soak). Stop blender every now and then to swoop down escaping date mixture with a spatula so everything gets properly blended.
Spread topping on frozen base and freeze again for five hours.
Measurements
I found this useful conversion chart at Doves Farm.
Luckily, my measuring device does American cups.
It really is a handy (low-tech) measure for dry ingredients.
Grateful for all these devices that make life easier.
Including this WordPress App on my ‘phone. It halved the time it takes to post a blog because I could upload pics straight from my ‘phone. And I made cooking notes on the Notes App as I went along. Brilliant.
Real Food Lover 