Lemon fig walnut cake

lemon fig walnut cakeIt’s been a long time since I made myself a good ol’ fashioned, decadent, healthy cake. I got so busy making sweets for Perth people to enjoy with their cup of tea or coffee (check out my local catering business), and making birthday cakes and what not for other lovely people to enjoy on their special occasions, that I did not have time to take care of my very own selfish, cake-craving sweet tooth. Poor little ol’ Chris. Sigh. Thankfully, this beauty writes off all wrong doings.

lemon fig walnut cakeOn Sunday, I went to the farmers market, as per the usual weekend routine, and got myself a whole lotta goodness. Came home with bundles of greens, armfuls of fresh fruits and veggies, herbs, spices, cute little bowls and a humongous watermelon that I almost had to roll over to get through the front door. What can I say, I’m a tiny human and I’m greedy with my watermelons. The best finds of the day though were the sweetest red grapes bought from the loveliest farmer and the ripest, jammiest, flavorsome fresh figs. Cravings get the best of me, so half the figs I gobbled down as soon as I got home. What a feast! Half I stored safely in the fridge for safe keeping and awesome desert making.

lemon fig walnut cakeThis cake is pure decadence. It is rich and perfectly creamy. The fresh lemon juice gives it a delicate sparkle, which perfectly balances the luscious jam-like sweetness of the fresh figs. Oh so dreamy together! If you want to go all out in making this cake, get your hands on some fresh thyme. Or better yet, grow some! It’s unimaginably easy. Thyme and figs have been best buddies since before you and I were born, so don’t even waste a second wondering if you can skip it. Thyme legally deserves to be in this cake. I’m sure there’s actually a law for this. Somewhere. And if not, there should be.

lemon fig walnut cakelemon fig walnut cake

Lemon fig walnut cake
Author: Chris
Prep time:
Total time:
Serves: 2-4
  • For the base:
  • 1/3 cup walnuts
  • 3 Medjool dates
  • pinch sea salt
  • For the cake:
  • 1 cup cashews
  • 1/2 cup coconut flakes
  • 7 TBSP fresh lemon juice
  • 3 TBSP water
  • 1 TBSP liquid sweetener of choice (I went for raw honey, but you can use maple syrup to make it vegan)
  • 1 TBSP fresh thyme
  • 1/4 tsp vanilla powder
  • 1 TBSP melted coconut oil
  • To top & serve: fresh figs (quartered) and extra fresh thyme
  1. Roughly chop the walnuts and combine them with the dates and sea salt until you get a sticky dough. This can easily be done by hand.
  2. Press the dough into your cake pan lined with baking paper and place it in the fridge.
  3. Add all the ingredients for the cake to a blender (except the fresh thyme) and whiz until you get a smooth, thick, creamy consistency.
  4. Scoop out the cake filling into a bowl and mix in the fresh thyme.
  5. Layer the cake filling on top of the base and place it in the fridge to firm up. Can be ready to serve in as little as 15-20 minutes.
  6. When ready to serve, top it with the quartered fresh figs and more fresh thyme.
  7. Serve with even more fresh figs.
This recipe makes a small 9cm cake. For a larger 20cm cake, you need to at least triple the ingredients.
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