This recipe is from Nadia Lim’s Fresh Start, Feel Good cookbook!
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.
Make this Frozen Berry Ripple Cake with normal yoghurt and cream and honey, or coconut and maple syrup for a vegan version!
Frozen Berry Ripple Cake
Ingredients
Base
- ½ cup desiccated or shredded coconut
- 7-8 pitted medjool dates (or 15-16 normal dried dates soaked in boiling hot 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 (for vegan option)
- 1-2 tsp rosewater or vanilla bean paste or extract
- 1 cup cream or coconut cream (for vegan option)
- 1¼ cups unsweetened natural Greek yoghurt or coconut yoghurt (for vegan option)
Instructions
- Grease the bottom and sides of a 20-21cm round spring form cake tin and line with baking paper.
- 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 a 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.
- Blend berries, honey/maple syrup and rosewater/vanilla until smooth. Scoop out ½ berry mixture and set aside in a bowl.
- Add cream/coconut cream and yoghurt to remaining berry mixture and blend together briefly until combined and a pretty pink colour.
- Pour filling over the base and roughly smooth our 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 the 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.
Notes
Nutrition information:
Energy: 335cals (1402kJ)
Protein: 5.6g
Carbohydrate: 25.1g (23.8g sugars)
Fat: 22.8g (13.5g saturated fat)
