The secret to this impressive looking cake is not that it contains no refined sugar or fat in it, the secret is that it is the easiest cake you will ever make. Thanks to some inspiration from Fully Raw and The Global Girl, this cake is simply layers of pureed seasonal fruit and flavoured yoghurt on a nut and seed crust.
Measurements are a rough guide, so if you want more of one filling and less of another make it that way – use your intuition. Change the fruit layers to what you like. Be colour coordinated if you desire. You really can’t go wrong with a frozen cake. Just make sure you taste each blend of fruit flavours you create so you know the finished product will taste just as impressive as it looks.
- 2 cups macadamia nuts
- 1/2 cup sesame seeds
- 1/4 cup sunflower seeds
- 6 dates or to taste
- pinch of salt
- 2 cups thick natural yoghurt
- 2 tbsp honey
- juice of one lemon
- 1 cup fresh blueberries
- 2 cups mixed berries (strawberries, raspberries, blueberries and blackberries) frozen
- 3 dates
- 1 banana*
- 2 mangoes fresh with fruit removed from seed
- 1 banana*
*I use frozen bananas to speed up the making of this cake. Just peel and package bananas that are getting too ripe and keep them in the freezer. They are also great to have on hand for making Nice-cream.
Line the bottom of a large 23 cm round spring form cake tin with baking paper.
To make the base place the nuts, seeds, dates and salt in a food processor and blitz until a thick paste forms. Lightly press this evenly into the cake tin.
Mix yoghurt, honey and lemon together and spread evenly over base. Freeze until firm enough to hold the second layer.
In the food processor blend berries, dates and banana until smooth. Spread this evenly over the firm yogurt layer and freeze while you make the final layer.
Blend the mango and banana until smooth and evenly spread this over the berry layer. Freeze once more.
Store in the freezer until you are ready to devour it.
I served the cake quite frozen but as it thawed and I went back for seconds (it is healthy after all) the flavour of the fruits came through more strongly and the yoghurt was more creamy.