Recipes Sweet

Strawberry Frozen Yogurt Cake

strawberry_yogurt_cake_aardbeien_taart

strawberry_yogurt_cake_aardbeien_taart

strawberry_yogurt_cake_aardbeien_taart

 

This strawberry frozen yogurt cake is a real summery cake, perfect for a little celebration.
It’s my birthday this Sunday after all and although my mind is currently occupied with the little baby in my bump, it’s definitely reason for a little party. Especially because it’s not an ordinary birthday, but my thirtieth. The big 3-0!
To me, it’s truly special to celebrate this birthday while (very!) pregnant and I almost can’t believe a little one will be celebrating with us next year.

The recipe for this cake comes from Donna Hay’s Fresh & Light magazine. I did tweak it a little, because I reduced the amount of honey quite a lot. Those summer strawberries are pretty sweet enough on their own, if you ask me.

This strawberry cake has a bottom of nuts, coconut and dates and a big layer of pale pink frozen yogurt and a lovely strawberry swirl on top. The name has probably given you an indication: this cake melts, so it’s not really suitable for neat eating. Not that I mind!

You could make the cake a day before, but then some of the frozen yogurt layer will remain a bit too hard. After only 4 hours in the freezer the texture is just much better.

 

strawberry_yogurt_cake_aardbeien_taart

strawberry_yogurt_cake_aardbeien_taart

INGREDIENTS
6-8 persons

14 oz (400 g) strawberries, chopped
seeds from ½ vanilla pod
¼ cup (4 tbsp) honey
2 cups + ¼ cup (550 g) Greek yogurt
½ cup (80 g) almonds
¼ cup (20 g) desiccated coconut
1 tbsp chia seeds
6 large dates, pitted
extra: lightly greased 8 inch (20 cm) spring-form tin lined with baking paper + stick blender + food processor

 

DIRECTIONS

Place the strawberries, vanilla and honey in a medium saucepan over medium heat. Cook for 12 minutes, stirring occasionally. Remove from the heat and set aside to cool slightly.
Using a stick blender, blend until smooth. Place ¼ cup (60ml) of the strawberry mixture in a bowl and set aside. Add the yoghurt to the remaining strawberry mixture and stir well to combine.
To make the almond base, place the almonds, coconut, chia and dates in a food processor and process for 2 minutes or until the mixture comes together. Press firmly into the spring-form tin and pour over the yoghurt mixture.
Spoon over the reserved strawberry mixture and gently stir through with a knife to swirl. Place in the freezer for 4 hours or until frozen. Remove from the freezer 15 minutes before serving.

 

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