Lemon PoppySeed Cake

[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!
here is the link for picture:

http://people.tribe.net/jk/blog/4eb27fdb-3360-4912-a684-8ae09e0a1c9e

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 ground/grated Jicama
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 topped the first layer with Frosting
Then topped 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)
Alissa has a coconut oil/butter on her site; but I don't know if it has
a coconut flavor/smell or not. 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!

[carolg]

Interesting seeing Jicama in the delicious cake. Thanks for sharing.
carolg

[wyjoz]

It had no taste; like 'flour' and it was 'light' in color.
I was so prepared to throw the whole thing away and was so delightfully surprised at this 'deliciousness' !

[carolg]

Wow...ee...........
carolg

[Bridle7]

This looks amazing. Am going to have to try it.

[maraw]

I know you've been drooling over this photo for a while Joz - I'm so glad you finally ventured out and tried it. It sounds YUMMY!

[SchoolOfRAWk]

I have been CRAVING lemony goodness.... THANKS!

Did you take a picture of your cake? Did it look like the picture?

1 c OMEGA NUTRITION coconut oil (it does not smell/taste
coconuty)
Alissa has a coconut oil/butter on her site; but I don't know if it has
a coconut flavor/smell or not. The one I used is just like Crisco !


Did you perhaps use expeller-pressed organic C.O. versus extra virgin organic? I do that sometimes. I HATE the taste of even the best virgin coconut oil - LOL! It tastes like SOAP to me.

When you say:
1 Granny Smith Apple pealed & ground

Do you just mean blended into mush in the food processor?

THANKS!

[wyjoz]

Erica: I did not take a picture as I made my cake to look just like on the link posted ! I wish someone would post it for me with my recipe post??? I don't know how to do it !
Eating Without Heating has a picture of a flat sheet cake/form decorated with sliced lemons and poppy seeds designs. But I'm so used to 2 layer round cakes that I used to make, so: here's a picture of the whole cake; http://www.tribe.net/template/pub,PopPic.vm?picURL=http://images.tribe.net/tribe/upload/photo/390/1c1/3901c121-ef16-4b7e-9a0c-f25

I food processed the Jicama and the apple. Next time I will juice them with the blank on the juicer to get more dry texture, just thinking this in my head-and will try it just to play with it! And one more thing it could be made more 'lemony' so taste it and add lemon juice or zest to your preferance.

I used the expeller pressed coconut oil. It has no smell or taste of coconut. Just like Crisco ! The other coconut butter/oils have a very strong coconut taste/smell ! Fine for smoothies and cheesecakes etc.

I remember from my cake decorating class we made this whipped frosting from 1/2 crisco and 1/2 butter ; WOW! I was stuck on that for my SAD cakes. And how everyone payed me to make 'birthday cakes' !! Twice I made wedding cakes !

THIS WHIPPED UP FLUFFY ! I was so surprised! It gets very hard in the refridgerator though. So for serving, take out at least on hour or so to soften the frosting. I guess one could place it in a warm dehydrator?

[wyjoz]

P S don't do a thick layer of frosting, it's too overwhelming ! On the picture posted it looks thick and so nice. But I did a little corner thicker and it was too much.

[SchoolOfRAWk]

This is the least I can do....

http://i117.photobucket.com/albums/o46/ertarox/LemonCake.jpg

So, I don't know if I have a full cup of expeller coconut oil left. I prefer to cook with that, too, totally! Is it as easy to find at the stores?

THANK YOU!

[SchoolOfRAWk]

HEY J -

They sell this at the Food4Less in Medford (if you can believe)..... THIS may be VERY good in either the frosting or the cake to increase lemonyness. What do you think?

http://i117.photobucket.com/albums/o46/ertarox/stevia.jpg

[wyjoz]

Erica: how did you post that picture???????????? wow; I wanted to do that with the recipe and can't copy and paste. bummer !

I'm going to Food 4 Less in 1 hrs i'll check it out! It might make it more lemony. I'll try it.

[SchoolOfRAWk]

Oh, I bet it does. I smelled the VANILLA CREAM one and it smells JUST LIKE white butter frosting.... DIVINE! I want to try the TOFFEE one, and will!

Wyjoz, this is what you do:

Go to www.photobucket.com and register. Takes 2 seconds.

Save the picture of the cake to your computer. Then upload it to your photobucket account by clicking "browse", clicking on the photo in your system, then clicking on "upload".

Once it is sitting pretty in your photobucket.com account, please click on photo and you'll see to the right that 3 convenient codes pop up. Choose the 3rd one down on the right that says it's for "message boards and forums". That is the html (web-speak) code for the photo.

Copy that url and just paste it into your RFT thread. All of this really only takes 60 seconds and isn't confusing at all.

You can click PREVIEW POST just to make sure it's posted correctly before you Submit it.

Hope that helped! I'm pretty web-illiterate --- this is simple once you do it once. :-)

Erica

[SchoolOfRAWk]

Wyjoz,

Do you know how to COPY & PASTE?

If not, basically HIGHLIGHT the text you wish to copy. If you need help with that, all that means is left clicking with your mouse and dragging it over the text you wish to copy. It will show up with a colored bar over it, as if highlighted.

When the right amount is highlighted, remove your finger from applying pressure on the left button on your mouse and you will see the text is still highlighted....

Then, RIGHT-click on your mouse and scroll down to COPY. Left-Click on that.

It will hold on to that text until you get to the program/page you want to paste it into.

When you find your spot, right click and scroll down to PASTE and click on it (left-click)...

It will paste all the info in there!

If you already knew this, please disregard. Also, nobody is beating a path to my door to write technological manuals, so bear with me. :-)

[SchoolOfRAWk]

Wyjoz,

let me know if those instructions helped at all. :-)

Erica

[SchoolOfRAWk]

AND how the stevia worked!

[Carmella]

Awesome work, Joz!

Yet another delicious treat to make with jicama... On a quite different note, I made the garlicky toasts on jicama slices and it ruled!

[wyjoz]

Thanks Carmella! The cake was trully great! Got to make it again -- alrady got another Jicama.

I made the 'garlic toasts' (Jicama) last Sunday and we ate the topping off and did not eat the Jicama, it came out of the dehydrator so tough! wow, surprised me!

So off to experiment some more?

[wyjoz]

Erica: I did not try the Stevia yet. Will give it a try??? making the cake again next week. Joz

p.s. I know how to copy, paste, post. but not on this site. Thanks

[maraw]

wyjoz - in case you don't see the birthday post again, I had to let you know that I made this today for my birthday cake. It is absolutely delicious. I do think next time I will juice the apple and jicama and use more lemon zest and less juice - it was a little wet. But that didn't change anything, really. My son, really all my kids, just love it!!

Thank you for sharing this incredible recipe. I will share photographs if there is anything left!! :)

Again, many, many thanks!!!
Anna

[tvillemom]

This sounds REALLY good! How about dehydrating the cake in the cake pans in the dehydrator to "dry" it out??

Wendi

[maraw]

tvillemom - I thought of that too, but didn't think we had time. Instead I added about 3 T of psyllium husks and that did the trick perfectly! This morning I got it out to have breakfast (I mean really, who doesn't just love cake for breakfast!), and it was perfect. It has a very moist cake-like texture to it - wonderful! I think I will try a slightly different fosting - maybe with a few cashews. The only draw back to the current recipe, is that my frosting really hardened in the fridge. It tastes devine - but was hard like, well, hardened coconut oil. I think I might prefer something with a little softness to it.

I don't mean to change everything up, it may just be with way I put it all together. Let me say again, how absolutely delicious this recipe is - in every way. My whole family just loves it!!

[English Tracy]

The cake looks divine but I have never been able to find jicama in England, even though we have Asian and West Indian foodshops.

Can anything be subbed for it?

Pleeeeeeese say yes!!

Tracy

[tvillemom]

Hey, maraw, what if you used less coconut oil, and used some of that coconut creme that I've seen in recipes (but haven't tried yet!)??

Wendi

[SchoolOfRAWk]

OMG, I am going to have to make this soon....

[maraw]

Hey, maraw, what if you used less coconut oil, and used some of that coconut creme that I've seen in recipes (but haven't tried yet!)??

Coconut cream solidifies at cold temps too - that's why I'm thinking cashews and coconut oil combined.

Here is a picture from last night. Sorry it's not better. I did end up just doing one layer, but next time will try two. I just didn't have the time to let it set up.

Let me say again, this is absolutely wonderful!!

[SchoolOfRAWk]

My vanilla bean bavarian custard ROCKS as a icing....

[wyjoz]

O.K. I just got 'caught up'

Maraw: writes: """this is absolutely wonderful""""

Thank You! I'm so glad your family enjoyed it! Joz

Instead of Jicama I would suggest using Asian Pear and let it drain for a while. Need to taste for sweetness, as jicama is bland and the Asian pear is sweet. Mabe do two Granny Smith (sour) apples? ie; grate 4 pears and 2 apples. Let this mixture drain. Add the nuts and flax and then taste it to see how sweet it is. ???

My cake was moist, but not that much. The second day got a little moister. The Jicama grated seemed dry enough--and the nuts and flax absorbed so much of the liquid/moisture.

As for the Icing: It hardens in the refridge, but I took it out 1+ hr before serving it and it was just soft enough to cut. I really used a thick layer of frosting. Like on the picture. TO START WITH I ONLY PLACED IN THE REF FOR AN HOUR OR SO TO SOLIDIFY NOT SO MUCH HARDEN IT ! THE NEXT DAY AFTER BEING IN THE FRIDGE ALL NIGHT IT WAS REALLY HARD. Again I took it out way before serving it to soften it.

As for the lemon taste; I will use more zest and less lemon juice in the future. I love 'lemon' anything ; so will play with this.

Also, Anna; You could use a juicer with the blank to do the jicama and apple. Only add some of the juice to make it moist enough to hold. I did not have to use Psyllium. Did you add enough ground flax?

I hope this helps!

I love the Bavarian Cream (and it thickens in ref) but on this cake it seems that it's the 'frosting' that makes it. Take it out to room temperature -- if you forget stick it in dehydrator mabe 10 minutes?


Erica; IT'S YOUR TURN TO TRY IT! Try my frosting first and then you can play with yours LOL! Joz

[wyjoz]

Carmella; from Sunny Raw Kitchen made it. I wonder if she would post comments about hers, as to it being too moist. She did use a different Frosting, she had some leftover from her 'experiments'. But the cake contents should have been the same? Joz

[Bethanie]

I have a jar in my fridge.
B.

[wyjoz]

Could I use Almond Butter:

I have a jar in my fridge.
B.

Could you explain a little more?

Are you referring to the cake? Almond butter would be adding more moisture; and you want the ground up nuts to be powdery, ie flour dry to absorb the juices from Jicama and the apple.

[Bethanie]

I don't have any almonds only the butter.
I will have to get some at the store.
Thanks, i'm glad i asked you before i tryed to make the cake with almond butter:)
B.

[wyjoz]

While using the 'wet' ingredients to replace milk/water/eggs we need to replace 'dry' ingredients to repalce flour; that's what makes it cake like. The almond butter would make it a 'wet goo' pudding, not cake. Thus the ground up nuts and ground up flax to combine with the wet jicama/apple.

Have fun. It is a delicious cake. Joz

[maraw]

Really, now that's been in my fridge overnight, I think the couple of tablespoons of psyllium and flax did the trick. It's pefect now. Kind of like a bread pudding. I just love this stuff! And the flavor of the "frosting" is wonderful, it's just too hard and I don't want to wait to allow it to soften (my impatient streak showing...):p

Thanks for sharing this awesome recipe!!!

[wyjoz]

You are so welcome !!!!!!!

ANNA/Maraw I'M SO HONORED! You are Thanking me for a recipe ! Yea! I'M MORE THAN HONORED !


And Thanks to YOU for sharing so many recipes with us !


Next time I make this it will be in Lemon Poppy Seed Muffins ! Joz

[wyjoz]

And the flavor of the "frosting" is wonderful, it's just too hard and I don't want to wait to allow it to soften (my impatient streak showing...):Thanks for sharing this awesome recipe!!!

You could always make the frosting 1 hrs before serving, Spread and chill it only. . Serve ? Joz

[Carmella]

Here's my rendition of Joz's delicious cake...

http://i179.photobucket.com/albums/w281/Carmella_Soleil/Raw%20Desserts/poppyseedcake1W.jpg

I had some of Jocelyn's coconut cream left over from her decadent Choconut brownie recipe (posted on this board) so I used that as icing instead. Really good!!! :)

I think next time I make this cake I might try processing the jicama in a food processor and then draining some of the liquid, just to see how it affects the texture... ;)

[wyjoz]

Lovely ! Joz

[wyjoz]

Just extatic I'm speechless ! Just want to share;

This recipe will be featured in Purely Delicious and Anna's/Maraw's Calendar ! Joz

[ChaiLife]

Oh wow what an honor! Congratulations. I guess this means Anna will be having a new calendar coming out soon????:eek: I LOVE me old calendar. One of those things that you keep even after the calendar part is useless. :)

Can't wait to try it.
Kelly

[beppa66]

Bet you could do this in little mini muffin shapes too.
I miss my lemon poppyseed muffins...well...I did until now!!!

THANK YOU!!!!

[wyjoz]

ChaiLife: yes, she's doing another calendar. She's so artistic and her last calendar was beautiful. YES, IT'S SUCH AN HONOR FOR ME: The calendar; something you want to hang on to; for pictures and recipes. (I'll be hanging on to this one for rest of my life for sure for sure !!) AND everyone I know will be getting one for x-mas gift !



beppa66: yes, you can make those into cupcakes/muffins. DON'T HAVE TO MISS THEM ANY MORE; Use a little frosting on top. Joz

[Rawkinlocs]

Joz, this sounds yummy! I haven't read through the entire thread so forgive me if this has been asked and answered already, but is the jicama a KEY/key ingredient to this recipe? I mean, would it be a failed attempt if I tried this without it. I have everything in my kitchen right now to make it except for that so I'm just wondering. If so, I can definitely wait until I go shopping this weekend and make it the RIGHT way...guess I'm just being greedy! :p

OH...and in case you haven't seen what I've written in those cheesecake threads recently, a BIG HUG and THANK YOU for that tip about the Omega Nutrition 100% Coconut Oil as opposed to Extra Virgin! That has made SUCH a huge difference in my dessert recipes that called for coconut oil! :D

[wyjoz]

Joz, this sounds yummy! I haven't read through the entire thread so forgive me if this has been asked and answered already, but is the jicama a KEY/key ingredient to this recipe? I mean, would it be a failed attempt if I tried this without it. I have everything in my kitchen right now to make it except for that so I'm just wondering. If so, I can definitely wait until I go shopping this weekend and make it the RIGHT way...guess I'm just being greedy! :p

OH...and in case you haven't seen what I've written in those cheesecake threads recently, a BIG HUG and THANK YOU for that tip about the Omega Nutrition 100% Coconut Oil as opposed to Extra Virgin! That has made SUCH a huge difference in my dessert recipes that called for coconut oil! :D

THATS THE 'KEY' INGREDIENT and the apple! You could use Asian Pear, grate and let it drain as it is so much more juicier than Jicama. Anna had to add Psyllium to her trial recipes !

You are welcome about the TIP! I got so much tips and instructions from here to change my life, so giving back was a pleasure ! Joz

[wyjoz]

Bumping this up because I'm so excited; This cake is in Purely Delicious that just came out. Joz

[Ama]

How cool! I still haven't tried it, need to start creating more in the kitchen! I get super lazy and don't want to do much more than throw some greens and fruit in a blender...

[Ama]

Ok... now I remember why I never made it, I have no access to jicama... I've never seen it in any of the stores near me and whole foods is way to far...

[mulch]

if you have a hispanic store near you, you can find it there

[wyjoz]

Ama: you can use a firm 'Asian pear" and let it drip some of the juice out, as it is so juicy. It's also sweet so do not add so much agave. Have fun. Joz

[Ama]

I live in a Hispanic neighborhood but alas, I've never seen jicama in any of the little bodegas! As for the Asian pear, I do have an Asian market in my neighborhood, I'll have to see if they have them, doubt it but I'll check.

[rawgreenyogini]

This is so delish I thought I would bump it up again for the holidays.

Enjoy!

Just fabulous wyjoz