Desserts & Baking

Gluten-free goji berry cake with a beetroot-and-coconut coulis

Name: Gluten-free goji berry cake with a beetroot-and-coconut coulis
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Desserts & Baking
Ingredients: For the cake: ,Woolworths gluten-free vanilla cake mix 1 x 375 gbox,dried goji berries 30g,Woolworths raw trail mix 30g,For the coulis: ,coconut milk 1cup,Woolworths cold-pressed 100% fruit-and-vegetable juice blend 1cup,honey 2T,For serving: ,blueberries 60g,raspberries 60g,Woolworths raw cocoa clusters 15g,toasted coconut 35g,Fresh mint, to garnish ,Cocoa powder, for dusting

By Damien Stemmet

Serves 4

Difficulty Easy

Prep Time 15 minutes

cooking Time 25 minutes

Wine/Spirit Pairing

Woolworths Steenberg Rosé

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Ingredients

Method

For the cake:

1 x 375 g box Woolworths gluten-free vanilla cake mix
30 g dried goji berries
30 g Woolworths raw trail mix

For the coulis:

1 cup coconut milk
1 cup Woolworths cold-pressed 100% fruit-and-vegetable juice blend
2 T honey

For serving:

60 g blueberries
60 g raspberries
15 g Woolworths raw cocoa clusters
35 g toasted coconut
Fresh mint, to garnish
Cocoa powder, for dusting

Method

Ingredients

Preheat the oven to 180°C and grease a 20 x 20 cm square baking tin. Make the cake mix according to package instructions, adding the goji berries and trail mix. Bake for 20 minutes, or until golden and cooked through. Allow to cool, and slice into squares.

To make the berry coulis, heat the coconut milk, juice and honey in a saucepan over a medium heat and bring to a boil. Reduce to a third and remove from the heat. Allow to cool.

Place 3 squares of cake onto each plate and drizzle with the berry coulis. Garnish with blueberries, raspberries, strawberries, cocoa clusters, toasted coconut, mint and a dusting of cocoa.