{"id":2171,"date":"2020-07-24T14:11:45","date_gmt":"2020-07-24T02:11:45","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/frozen-berry-ripple-cake\/"},"modified":"2023-08-07T14:51:39","modified_gmt":"2023-08-07T02:51:39","slug":"frozen-berry-ripple-cake","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/07\/24\/frozen-berry-ripple-cake\/","title":{"rendered":"Frozen Berry Ripple Cake"},"content":{"rendered":"\n

This recipe is from Nadia Lim\u2019s Fresh Start, Feel Good cookbook!<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Make this Frozen Berry Ripple Cake with normal yoghurt and cream and honey, or coconut and maple syrup for a vegan version!<\/p>\n\n\n

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Frozen Berry Ripple Cake<\/h2>\n \n <\/div>\n \n
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Servings <\/span>8<\/span><\/div>\n
Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
\n \n

Ingredients<\/h3>

Base<\/h4>
  • \u00bd<\/span> cup<\/span> desiccated or shredded coconut<\/span><\/li>
  • 7-8<\/span> pitted medjool dates (or 15-16 normal dried dates soaked in boiling hot water for 5 minutes)<\/span><\/li>
  • \u2153<\/span> cup<\/span> sunflower seeds or almonds<\/span><\/li><\/ul><\/div>

    Filling<\/h4>
    • 500g<\/span> mix of frozen raspberries and strawberries, defrosted<\/span><\/li>
    • \u00bc<\/span> cup<\/span> runny honey or maple syrup (for vegan option)<\/span><\/li>
    • 1-2<\/span> tsp<\/span> rosewater or vanilla bean paste or extract<\/span><\/li>
    • 1<\/span> cup<\/span> cream or coconut cream (for vegan option)<\/span><\/li>
    • 1\u00bc<\/span> cups<\/span> unsweetened natural Greek yoghurt or coconut yoghurt (for vegan option)<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
      \n

      Instructions<\/h3>
      • Grease the bottom and sides of a 20-21cm round spring form cake tin and line with baking paper. <\/span><\/div><\/li>
      • 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. <\/span><\/div><\/li>
      • Blend berries, honey\/maple syrup and rosewater\/vanilla until smooth. Scoop out \u00bd berry mixture and set aside in a bowl. <\/span><\/div><\/li>
      • Add cream\/coconut cream and yoghurt to remaining berry mixture and blend together briefly until combined and a pretty pink colour. <\/span><\/div><\/li>
      • 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.<\/span><\/div><\/li>
      • 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. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n <\/div>\n \n

        Notes<\/h3>
        Nutrition information:<\/strong><\/span><\/span>
        <\/div>\nEnergy: 335cals (1402kJ)<\/span><\/span>
        <\/div>\nProtein: 5.6g<\/span><\/span>
        <\/div>\nCarbohydrate: 25.1g (23.8g sugars)<\/span><\/span>
        <\/div>\nFat: 22.8g (13.5g saturated fat)<\/span><\/span><\/div><\/div>\n \n
        \n \n
        <\/g><\/svg><\/span> Calories: <\/span>335<\/span>kcal<\/span><\/span><\/div>\n \n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

        This recipe is from Nadia Lim\u2019s 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 […]<\/p>\n","protected":false},"author":18,"featured_media":15636,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2377,2374,2386,2387,2380],"tags":[],"class_list":["post-2171","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-freshstart","category-recipes","category-snacks","category-sweet-treats-desserts","category-veggie-plant-based","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=2171"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2171\/revisions"}],"predecessor-version":[{"id":15927,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2171\/revisions\/15927"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15636"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=2171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=2171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=2171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}