這次的份量很少，用小小 4 吋活動圓模來做。
【餅底】 （4吋活動圓模）
- 1/4 cup raw pecans (胡桃）
- 1/4 cup almond flour （杏仁粉）
- 10g cranberry（蔓越莓）
- 1 tablespoons coconut oil （椰子油）
- 1/2 teaspoon cinnamon （肉桂粉）
- 1/8 teaspoon kosher salt （細鹽）
【餡料】
- 酪梨：140
- 檸檬汁：30g
- 椰子油：45g
- 蜂蜜：50g
以下資料取自： hemsleyandhemsley.com
For the filling:
560g (1lb 2½oz) avocado flesh (from approx 5 medium-large avocados) （酪梨 560g）
200ml (7fl oz) lime juice (roughly 8 to 10 limes) （檸檬汁 200ml）
175ml (6fl oz) coconut oil, melted and at room temperature （椰子油 175ml）
1 tsp lime zest （檸檬皮絲 1t）
190g (6¾oz) honey （蜂蜜 190g)
【作法】
For the filling:
560g (1lb 2½oz) avocado flesh (from approx 5 medium-large avocados) （酪梨 560g）
200ml (7fl oz) lime juice (roughly 8 to 10 limes) （檸檬汁 200ml）
175ml (6fl oz) coconut oil, melted and at room temperature （椰子油 175ml）
1 tsp lime zest （檸檬皮絲 1t）
190g (6¾oz) honey （蜂蜜 190g)
【作法】
- Preheat the oven to 150°C/300°F/gas mark 2.（烤箱預熱至 150 度）
- Place the pecans and desiccated coconut on a lined baking-tray lined. Place in the oven for seven to eight minutes, until toasted. （胡桃與椰絲一起鋪在烤盤上，150 度烘烤 7~8 分鐘左右）
- Transfer the pecans to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly (don’t let it go completely smooth) and holds together when pinched. （把餅底材料放入食物調理機攪辦至有碎粒，有一點黏在一起）
- Line the base and sides of an 18cm (7in) round cake tin with baking-paper and tip in the base mixture. Press this down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the tin. Transfer the tin to the fridge while you prepare the filling.（模具底層與周圍鋪上烘培紙，把餅底混合物鋪在底層，壓平，放入冰箱冷藏，然後準備餡料）
- Place all of the ingredients for the filling into the food processor and blend until the mixture is completely smooth and silky. Check for taste – add more lime juice, zest or honey according to preference, but it’s best to keep this deliciously tangy.（將所有餡料放入食物調理機攪辦至綿密，可用蜂蜜和檸檬汁調整至滿意的口味）
- Remove the cake tin from the fridge and pour the filling over the base. Cover the tin, using a plate or clingfilm, and return it to the fridge for a few hours or overnight.（取出冷藏的模具，把餡料倒入，蓋上一個盤子，再放入冰箱冷藏數小時或隔夜）
- To serve, run a knife between the tin and the cake and carefully push the base up from the bottom. Transfer to a plate and serve immediately.（食用前可磨入巧克力絲，及用刀片刮入巧克力薄片，即時享用）
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