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 like. You really can’t go wrong with a frozen fruit cake, providing you have room in your freezer! 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
- 6-8 dates or enough to help bring the base together
- 1/2 teaspoon of salt
- 2 cups thick natural yoghurt
- 2 tablespoons honey
- juice of one lemon
- 1 cup fresh blueberries
- 2 cups mixed berries (strawberries, raspberries, blueberries and blackberries) frozen
- 3 dates
- 1 frozen banana*
- 2 fresh mangoes, fruit removed from the seed
- 1 frozen banana*
*I freeze bananas when they’re overripe and going brown. I peel them, break them into chunks and keep them in a plastic bag, adding to them as I go. Very useful for making this cake but even better for making quick nice-cream.
Line the bottom of a large (approx. 23 centimetre) 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 and place in the freezer while you prepare the first layer.
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 made the mistake of serving the cake too frozen (I was a bit excited to wair) but when I had a second serving (it is pretty healthy after all) the cake had thawed a little and all the flavour of the fruits came through more strongly and the yoghurt was more creamy. So try to wait a little before serving, if you can.