Sunshine, where are you? It keeps coming and going, peeking around the clouds for a moment before it hides again. So I made a cute little froyo cake, inspired by a Jamie mag recipe, in the hopes that it would draw out the sunshine…
One hopes, still.
It was meant to look a little more like this:
But, if you’re impatient, like me, or if you just want your cake to look a bit
wackier more interesting, just do what I did!
Makes 1 cake, serves 8-10 people
Prep time: 10 mins
Freezing time: at least 6 hours, preferably overnight.
1 tub 500g plain soy yogurt (I use Sojade)
approx. 250g each of banana (1-2 bananas), fresh raspberries, fresh blackberries and fresh kiwi
a few extra berries, to serve
Line a rectangular cake tin with cling film. (NOT baking parchment. I promise you will rue the day you try.)
Blend a quarter of the yogurt (about 4-5 tablespoons) with the raspberries. Pour into the tin and either set aside if you want a marbled cake effect, or put in the freezer while you continue blending if you want a cake with more defined layers.
Blend 1/4 of the yogurt with the banana. Layer over the raspberry yogurt. Freeze (or not).
Continue the same way with the blackberries and the kiwis.
Freeze for at least 6 hours. Thaw for a good 20 minutes before you attempt to slice with a knife warmed in a bowl of hot water.
* This is scrumptious with some hot custard poured over. The frozen yogurt melts into the hot custard and forms dreamy swirls of fruit and cream.
* If you don’t use up the whole cake and don’t want to leave it taking up space in your freezer, you can let it thaw in the fridge until it’s gone back to a smoothie consistency, and have it for breakfast.