Lemon Roll
Serves 6-8 | Preparation & baking time 35 min + 15-20 min in the fridge
A quick & easy to make and relatively healthy baked good with a pleasant, tangy taste. Zero fat, no dairies and no added sugar; just eggs, flour, honey, dates, cashews and lemons.
Instructions
Put the cashew nuts into boiled, hot water for 10-15 minutes to soften. Set the oven to 175°C/340°F, gas mark 4, no fan. Line a baking tray with parchment paper. Grate the zest and squeeze the juice of the lemons. Whisk the eggs and honey into stiff, creamy foam (10 minutes with an electric hand whisker/beater). Add the plain flour in the froth through a sieve little by little. Fold the flour gently into the batter, add the lemon zest and mix with a spoon/ladle until the batter is smooth and even. Pour the batter on the parchment paper and flatten it into a 25-30 x 35-40 cm/10-12” x 14-16” rectangular shape. Bake in center/centre of the oven for 15-20 minutes until done and golden brown. Moisten with cold cashew milk.
Mix the dates, cashew nuts, lemon juice and cashew milk in a blender/mixer for several minutes until they form an even, creamy mousse. The dates should dissolve completely (no visible dark spots).
Spread the cashew-lemon mousse on top of the moistened crust. Leave about 2,5 cm/1” of three sides and about 10 cm/4” of the furthest narrow end clear. Loosen/unfasten the cooked batter gently from the parchment paper and utilize the paper as a backing while rolling the crust. Work towards the furthest (clear) end. Put the roll in the fridge for 15-20 minutes to set. Cut with a saw-edged knife and serve with tea or coffee.
Serves 6-8 | Preparation & baking time 35 min + 15-20 min in the fridge
A quick & easy to make and relatively healthy baked good with a pleasant, tangy taste. Zero fat, no dairies and no added sugar; just eggs, flour, honey, dates, cashews and lemons.
Ingredients / Crust
✧ 4 eggs
✧ 3 heaped tablespoons of runny honey
✧ 300 ml (1.3 cups/150 g/5.35 oz) plain flour/APF
✧ Zest of 2 lemons
´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´´
✧ 100-150 ml/g (0.4-0.6 cups) cashew milk for moistening the crust
Ingredients / Filling
✧ 16 pitted (Medjool) dates
✧ Juice of 2 lemons
✧ 300 ml (1.3 cups/190 g/6.7 oz) cashew nuts
✧ 150-200 ml/g (0.6-0.8 cups) cashew milk
Instructions
Put the cashew nuts into boiled, hot water for 10-15 minutes to soften. Set the oven to 175°C/340°F, gas mark 4, no fan. Line a baking tray with parchment paper. Grate the zest and squeeze the juice of the lemons. Whisk the eggs and honey into stiff, creamy foam (10 minutes with an electric hand whisker/beater). Add the plain flour in the froth through a sieve little by little. Fold the flour gently into the batter, add the lemon zest and mix with a spoon/ladle until the batter is smooth and even. Pour the batter on the parchment paper and flatten it into a 25-30 x 35-40 cm/10-12” x 14-16” rectangular shape. Bake in center/centre of the oven for 15-20 minutes until done and golden brown. Moisten with cold cashew milk.
Mix the dates, cashew nuts, lemon juice and cashew milk in a blender/mixer for several minutes until they form an even, creamy mousse. The dates should dissolve completely (no visible dark spots).
Spread the cashew-lemon mousse on top of the moistened crust. Leave about 2,5 cm/1” of three sides and about 10 cm/4” of the furthest narrow end clear. Loosen/unfasten the cooked batter gently from the parchment paper and utilize the paper as a backing while rolling the crust. Work towards the furthest (clear) end. Put the roll in the fridge for 15-20 minutes to set. Cut with a saw-edged knife and serve with tea or coffee.
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