The summer might be officially over, but that doesn’t mean there isn’t still room for scrupulous berry desserts. My parents have an abundance of blackcurrants in their back garden, and when I went home to visit this summer I was inspired to find a way to use them to make a dessert that the whole family could enjoy. Well they definitely did, this cake disappeared before I had a chance to get a second slice. I’ve used blackcurrants in this recipe, but it works just as well with any other berry you might have available.
5 oz (150g) of ground almonds or almond meal
1 tbsp of chia seeds (soaked overnight)
1 lbs (450g) blackcurrants (or berry of your choice)
1 packet or 10 plates or unflavored gelatin
2.5 cups (6dl) of greek yogurt ( if you can get quark replace it with half the yogurt)
3 tbsp stevia
- Mix the almonds, chia and dates in a mixer.
- Beat the egg and gently combine it with the mixture
- Pre-heat the oven to 350F (175C)
- Cover a pan (around 7×11 inches/20×30 cm) with a baking sheet and pour and distribute the mixture evenly.
- Bake for 10-15 minutes
- In a mixer combine the stevia and berries.
- Heat the berry-mix and add the gelatin.
- Mix the yogurt, berries and a few drops of vanilla.
- In the pan, pour the mixture onto the cake.
- 10. Store in a cold place until the mousse sets
– This cake can of course also be made with fruits. Just remember that gelatin will not set when using fruits such as pineapple, raw figs, kiwi, papaya, guava and gingerroot.
Much Love Kath.