Triple Citrus Teasecake

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Triple Citrus Teasecake

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  • Show Name

So Much Citrus

  • Show Name

So Much Citrus

  • Show Date
January 14, 2023
  • Show Date
January 14, 2023
  • Cook

Brenda Davis

  • Cook

Brenda Davis

Description

This is a wonderfully healthy cheesecake-like dessert. It is also gluten-free! Get
creative with the toppings – try adding berries or other fruit, if desired. The
cashews do not have to be soaked if you have a high-powered blender, but it does
help make the filling a little creamier.

  • Ingredients

Oatmeal Crust

  • 1⁄4 cup maple syrup

  • 1⁄4 cup nut butter

  • 11⁄4 cups rolled oats

  • 1⁄2 cup walnuts

  • 1 teaspoon cinnamon (optional)

  • 1⁄2 teaspoon salt

Filling

  • ✓ 1⁄2 cup millet
  • ✓ 21⁄2 cups water
  • ✓ 1⁄2 cup steamed dates
  • ✓ 3 tablespoons orange juice
  • ✓ 2 tablespoons lemon juice
  • ✓ 2 tablespoons lime juice
  • ✓ 1 teaspoon finely grated orange rind
  • ✓ 1 teaspoon finely grated lemon rind
  • ✓ 1 teaspoon finely grated lime rind
  • ✓ 3⁄4 cup raw cashews
  • ✓ 3⁄4 teaspoon salt
  • ✓ 1 teaspoon vanilla

Topping

  • 1 cup fresh-squeezed orange juice

  • 1 tablespoon lemon juice

  • 1 tablespoon maple syrup

  • 1 tablespoon cornstarch

  • 1 tablespoon water

  • 2 oranges, peeled and sliced

  • Thin slices of lemon and lime or lemon and lime rind (for decoration)

  • Instructions

Oatmeal Crust

  • Preheat your oven to 350°F.

  • Combine the maple syrup and nut butter in a medium-sized bowl.

  • Blend or process oats, walnuts, salt, and cinnamon to form a coarse crumb.

  • Add walnut/oat mixture to maple syrup and nut butter and stir until well combined.

  • Press the mixture evenly into an 8-or 9-inch springform pan.

  • Place in preheated oven and bake for approximately 20 minutes or until lightly browned. Remove from oven.

Make the Filling

  • Soak cashews in water for 2 or more hours. Drain.

  • Put the millet and water into a medium-sized pan. Bring to boil, lower heat, and cook for 30 minutes or until very soft.

  • Steam the dates.

  • In a food processor, process orange, lemon, and lime juices and rinds, cashews, salt, and vanilla until smooth.

  • Add the warm millet and dates and continue to blend until very smooth.

  • Once the crust has been out of the oven for at least half an hour, pour the millet mixture into the spring pan, on top of the crust.

  • Let the cake cool for about an hour.

Make the Topping

  1. Place the orange and lemon juice in a small pot.
  2. In a small bowl, stir cornstarch and water.
  3. Heat the juice. Add a little of the hot juice to the cornstarch mixture, then pour the cornstarch into the juice and stir until the mixture thickens. Let cool.
  4. Decorate the cake with the orange slices.
  5. Pour orange juice topping evenly on top.
  6. Add a final decoration in the center of the cake, if desired. Use thin kumquat, lemon and lime slices or rind strips in the center of the cake. The cake pictured above is decorated with blood oranges and regular oranges, plus kumquats and citrus zest in the center.
  7. Place cake in the refrigerator for at least 4 hours.
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