Hello Everyone! I know the last two posts have been a bit of a downer; let’s just say I’m starting to feel a little bit better and more of myself this week so I hope that I will be back to my chirpy self soon. That aside, tonight’s recipe is actually one that I made just almost 2 months ago for a very special occasion; my sister’s 23rd birthday last August 23rd! We celebrated her birthday with a yummy all-you-can-eat Korean BBQ dinner at Seoul Garden followed by a surprise visit from a family friend which at that time we had offered to look after their two little boys for a week since their helper had to go back to the Philippines and they couldn’t find anyone else under short notice. Overall it was a fun evening spent with lots of food, cake, and little, but great company!
The cake that I decided to make for my sister was inspired by a recipe that I found online when I was researching ways that I could incorporate some of the ingredients from my blood pressure friendly list that I compiled at the beginning of the year. This recipe, from that list, features kiwis, strawberries, bananas, and fat-free yoghurt, all of which help lower your blood pressure. This cake is simple and easy to put together, yet is still delicious and guilt-free for when you reach out for a second heap of serving or three (or four)… Or you know the whole cake *cheeky grin* Not that I have done this myself before, you know, have a whole cake for no one else but just me, myself, and I. Anyway, onward with the recipe shall we? But before that, just a quick mention that the original recipe can be found over on SkinnyMs.
PREP TIME 10 MINS | FREEZING TIME 3 HOURS | SERVES 10-12
For the base
- 1/4 cup hazelnuts, finely ground
- 1/4 cup walnuts, finely ground
- 1 tbsp coconut oil, melted
- 1 tbsp honey
- 1 tbsp unsalted butter, melted
- 1/4 tsp salt
- Honey graham crackers (enough to make about 1 cup of crumbs)
For the filling
- 2 punnets (2 x 250g) fresh strawberries, sliced thinly
- 1 tub (500g) fat free all natural yoghurt
- 1 large banana, mashed
- 3 tbsp lime juice
- 2 tbsp honey
For the topping
- 2 kiwis, peeled and sliced into thin circles
- Sliced strawberries (about 2-3 from the punnet)
- Extra honey graham cracker crumbs (optional)
PS: Please ignore the egg in the ingredient shot, I actually didn’t use it at all even though it was in the original recipe. I decided to go with a no-bake base and therefore omitted the egg from my recipe.
- Prepare an 8.5-inch springform pan by lining the bases with baking paper and greasing the edges with a little bit of butter. Add all of the base ingredients into a medium-sized mixing bowl and mix until well combined. Press half of the mixture over the base of the prepared pan and set aside in the refrigerator for about 10-15 minutes or until firm.
- In a separate medium-sized mixing bowl, combine the mashed banana, yoghurt, honey, and lime juice, whisking well until smooth. Set aside.
- Arrange half of the strawberry slices on top of the cooled crust then pour over half of the yoghurt mixture on top of the strawberries in an even layer.
- Repeat by adding the remaining half of the base over the top of the yoghurt mixture, arranging the strawberries slices, and the pouring the remaining half of the yoghurt mixture.
- Top the cake with the kiwi slices and strawberries slices before placing in freezer for about 3 hours or until completely frozen.
- Serve and enjoy! Tip: to cut, hold a knife under hot water for 10 seconds, dry and cut the frozen cake wile the knife is still warm!
– Ally xx