Recipe: Frozen Berry Ripple Cake

Recipe extract from Fresh Start, Feel Good! by Nadia Lim.
RRP $49.99. 

Christmas menus often focus around traditional family dishes. Start a fresh tradition this year with this delicious summery frozen cake. It’s a recipe you’ll keep wanting to re-create. Plus it’s gluten free and dairy free (use coconut cream and coconut yoghurt) and just 335kcal.

This frozen ice cream/yoghurt cake is incredibly refreshing and summery, and so quick and easy to make (plus you can make it well in advance). It’s a great one to make for a special occasion without wanting to blow out on dessert calories. You could use a mixture of boysenberries and blackberries instead of raspberries and strawberries to get a different berry flavour and colour. 

Makes: 8 portions 

Prep time: 15 minutes + at least 6 hours freezer time

Base 
• ½ cup desiccated or shredded coconut 
• 7–8 pitted medjool dates (or 15–16 normal dried dates soaked in boiling water for 5 minutes) 
• ⅓ cup sunflower seeds or almonds 

Filling 
• 500g mix of frozen raspberries and strawberries, defrosted 
• ¼ cup runny honey or maple syrup 
• 1–2 teaspoons rosewater or vanilla bean paste or extract 
• 1 cup cream or coconut cream 
• 1 ¼ cups unsweetened natural Greek yoghurt or coconut yoghurt 
• Grease the bottom and sides of a 20–21cm round spring-form cake tin and line with baking paper. 

  1. To make the base, place all ingredients in a food processor and blitz until well combined and the mixture has formed a slightly sticky dough that holds together well when pinched between your fingers; if it’s still a little crumbly just add 1–2 tablespoons water and blitz again. Scrape down the sides of the food processor as necessary to ensure all the ingredients are incorporated. Spread mixture over the base of prepared cake tin using the back of a spoon – it will be quite a thin layer. Place in the freezer while you make the filling. 
  2.  Blend berries, honey/maple syrup and rosewater/vanilla until smooth. Scoop out ½ cup berry mixture and set aside in a bowl. 
  3. Add cream/coconut cream and yoghurt to remaining berry mixture and blend together briefly until combined and a pretty pink colour. 
  4. Pour filling over the base and roughly smooth out the top. Spoon reserved berry sauce over the filling and use a teaspoon or knife to create a few pretty swirls. Freeze for at least 6 hours (or overnight) until firm.

When ready to serve, remove from freezer and stand at room temperature for 10–15 minutes to slightly thaw, before releasing spring latch and removing cake from tin. Decorate with extra berries and flower petals if you like. Use a large, sharp knife to cut into portions. 

By |2018-12-12T10:37:07+00:00December 12th, 2018|Food|