Marble Maqui Berry Cake

Cake. Possibly one of my favourite things. They’re amazing to look at when someone nails the decoration and they taste incredible when you nail a certain recipe. I just enjoy sweets!Some are loaded with goodness and some are just beautifully decorated processed sugar bombs. This recipe is certainly an exception. I may not be the best at cake decorating (even though I was pretty stoked with my efforts) but this is certainly a great recipe to have as a vegan and healthier alternative.

I’m not saying that it doesn’t have sugar because, it does. Dates certainly contain sugar so just because this is a healthier alternative doesn’t mean I am allowing you all to go scoff this all at once.

Marble Maqui Berry Cake

Submitted by Claire Walters: The Raw Blend Team
Makes: 23cm cake
Serves: 16 people

Equipment:

• Vitamix
• 23cm lined cake tin

Ingredients: Crust

• 1 cup pistachios
• 1 cup desiccated coconut
• 1/2 cup medjool dates, pitted
• 2 Tbsp water
• Pinch Himalayan Salt

Ingredients: Filling

• 2 cups almonds/cashews/macadamias, soaked and rinsed for at least 2 hours
• 1 cup desiccated coconut
• 1/2 cup rice malt syrup
• 1/4 cup coconut oil, melted
• 1/2 cup fresh lime juice
• 1 cup coconut water or normal filtered water
• 1 Tbsp Maqui Berry Powder

Method: Crust

1. Place all crust ingredients into your Vitamix 2L Wet Container and pulse a few times on HIGH speed. Make sure you hold one hand on the container when doing this.
2. Continue to blend on HIGH speed and use your tamper effectively to push all ingredients down to the blade.
3. Blend until you have formed a mold-able dough.
4. In approximately 23cm cake tin, mold your crust evenly over the base. Place in the refrigerator to set.

Method: Filling

1. Place all your filling ingredients into your 2L wet container EXCEPT for the Maqui Berry powder.
2. Turn your machine onto variable speed 1 and then within about 3 seconds turn up to HIGH speed. Use your tamper effectively to push all ingredients down to the blade.
3. Stop blending once you have a smooth consistency.
4. Pour half of this mixture into your cake tin on top of your crust.
5. With the other half of the mixture still in your wet container add the Maqui berry powder.
6. Turn your machine onto variable speed 1 and then within about 3 seconds turn up to HIGH speed. Use your tamper effectively to push all ingredients down to the blade.
7. Once you have a beautiful purple colour stop blending and pour the rest of your filling over the first layer.
8. Grab a toothpick or skewer and swirl it around to create the marbled effect.
9. Decorate with some berries and let it set in the fridge for about half an hour.
10. Serve immediately after setting and enjoy!

Some interesting facts about strawberries!

1. The Strawberry plant is perennial! Meaning that if you plant one now, it will come back next year and the following and the year after that. It may not bear fruit however, once it does it will remain productive for about 5 years. Winning!
2. Strawberries are members of the Rose family.
3. They aren’t actually TRUE berries… Technically a berry has its seeds on the inside and it’s quite clear that the strawberry wear’s its seeds for all to be seen.
4. Belgiums are clearly lovers of the humble strawberry as they have a museum dedicated to the rouge coloured beauties. Le Musee de la Fraise (That Strawberry Museum), you can buy everything from Strawberry Jams to Strawberry beer!
5. To store fresh strawberries, wash them and cut the stem off. However, if you plan to keep them in the fridge for a few days, wait until before you eat them to clean them. Rinsing them speeds up the spoiling process.

Just a few reasons why I chose strawberries to decorate!

Happy Blending!