Cake roll happens because of promises made to sunny people on sunny days; and because the shape of things to come is looking very swirly to say the least; but also because if swirly things (or stomach ache, or car crashes, and car-crash shaped cake) ever come your way, you've got to be ready and turn them around as best as you can; and it may take some serious multi-tasking, and you may have to improvise or momentarily hide piles and piles of stuff in your wardrobe or interrupt your Preacher episode half way through and your NutriBullet will perhaps struggle; but if you try and you're lucky enough, you may end up staring in excitement at delicious citrusy creamy things, and these delicious citrusy creamy things may well make you sunny inside a little.
RAW LEMON SWISS ROLL
Lemon cashew cream:
150g (1 cup) cashews
60ml (1/4 cup) lemon juice
2 tablespoons agave syrup
1 tablespoon coconut oil
Cake:
120g (1 ½ cup) porridge oats
100g (3/4 cup) golden raisins
90g (3/4 cup) pitted dates
1/8 teaspoon salt
1 teaspoon vanilla extract
2+ tablespoons water
Start by making the lemon cream for the filling. Place all
ingredients in a blender and process until you get a smooth cream. Place in the
fridge whilst you prepare the cake dough.
Blitz the oats until finely ground, then add raisins, dates,
salt and vanilla extract and process until sticky and well combined. Add 2+ tablespoons of water
if necessary until you get a soft dough. Roll the dough out into a rectangle
about 1 cm thick. Spread the lemon cream evenly on top, then roll tightly to
form a log. Transfer to a plate seam-side down, then place in the fridge for a
couple of hours or overnight to firm up before serving.
Ricetta in italiano:
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