Lemon plumcake with coconut and cashew cream
- 250g of wheat flour for cakes
- 250 ml of water
- 120 g of raw cane sugar
- 50 g of coconut oil
- grated skin of one fresh lemon
- 1 teaspoon of baking powder
- 400 ml of coconut milk
- 1 tbs of Damiano organic peeled cashew paste
- 1-2 tbs of Damiano organic agave syrup
Sieve the flour and the baking powder into a bowl, then add cane sugar, grated lemon skin and coconut oil.
Pour the water slowly and mix with a whisk until the dough will be smooth and homogenous.
Warm up the non-convection oven up to 180°C. Cover the plumcake pan with the baking paper and pour the dough. Bake it for 35 minutes. Check if it’s ready with the wooden stick.
Cool down the plumcake and prepare the coconut cream. Take the cold coconut milk (it must have been stored in the fridge for at least 24h, open the can without shaking it and collect only the densest part of the milk that will be on the top.
Put it in a bowl and add the agave syrup. Whip the cream like you usually do with the cow milk cream. It will become soft and foamy.
Add to this cream the cashew paste and mix with the wooden spoon with the slowly movements from the bottom to the top. Let it stand in a fridge for 30 minutes, then spread it on the top of the plumcake to decorate it. You can keep it in the fridge for few days.