- Firstly, mix the ingredients for the fluffy biscuit base and press into an 8 inch cake pan. then bake in the oven for 25 minutes at 190°C / 170°C fan / gas mark 5.
- For the lemon layer, heat up the coconut cream in a medium saucepan. Stir well until smooth. Add the lemon juice, turmeric, agar agar and corn flour.
- While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens. When the mixture has become thicker remove from the heat and cool for about 10 minutes. Then pour over the biscuit base and leave to cool for about 1 bour . Check make sure it’s completely set before you do the second filling.
- For the peach raspberry layer, heat up the coconut cream in a medium saucepan. Stir well until its smooth.
- Add the peach and raspberry purée, agar agar and corn flour. While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens. Once thickened, remove from the heat and cool for 10 minutes. Pour over the lemon layer and leave to cool completely.
- Place in the fridge for a couple of hours at least, until filling is fully set.
- Decorate the top with raspberries, lemon zest and edible flowers.
Duration It takes 1 hour 20 mins to prepare and 0 hours to cook.
Ingredients (Organic) For a serving of 8 people.
For the peach raspberry layer:
375ml full fat coconut milk
250ml peach puree (blend and sieve ripe peaches)
250ml raspberry puree (blend and sieve ripe raspberries)
9g agar agar
9g corn flour
For the biscuit layer:
200g wholewheat flour
200g almond flour
113g butter, melted
1 egg
2g vanilla powder
52g cane sugar
For the lemon layer:
375ml full fat coconut milk
250ml lemon juice
2g turmeric (for colour)
9g agar agar
9g corn flour
