Raw strawberry cake
Time to make: 15 mins , plus 1 hr 30 mins freezing
Total cost: $ 6.84 / $ 0.57 per serve
(at time of publication)
Nutrition Info.(per serve)
6 dates, soaked in 1/4 cup water for about 1 hour
1 cup sultanas
75g ground almonds
3/4 cup desiccated coconut
6 large ripe bananas
6 large strawberries
20 medium strawberries
Total fat 7g
Saturated fat 4g
Dietary fibre 3g
1 Line a 20cm square or round baking pan with baking paper. Blitz the dates and sultanas in a blender until a coarse crumb consistency. Stir in the ground almonds and coconut. Spoon into the pan and flatten out.
2 Place bananas and strawberries in blender and blitz until smooth. Pour over the base and freeze for 1 1/2 hours.
3 Wash, dry and hull strawberries. Arrange them whole over the top of the cake. Serve immediately.
- You can use frozen (defrosted) strawberries for the filling when they’re not in season.
- You can replace the strawberries on top with blueberries or kiwifruit. Alternatively use strawberries, with a few blueberries thrown in.
- If you don’t like coconut, replace it with ground almonds.
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