Jumble Berry Upside Down Cake
By Jennifer Cornbleet, author of Raw For Dessert and Raw Food Made Easy for 1 or 2 People
Yield: one 6-inch cake (8 servings)
An upside-down cake without the ordeal of baking? Yes, and beautiful too.
INGREDIENTS
1 cup fresh blueberries
3/4 cup fresh raspberries
3/4 cup sliced fresh strawberries
1 tablespoon light agave syrup
2 1/2 cups Shortbread Crust (see next recipe)
PREPARATION
- Place the berries and agave syrup in a medium mixing bowl and toss to combine. Let sit for 5 minutes.
- Line a 6-inch cake pan with a parchment-paper round. Place half of the berries on the paper. Top with half of the Shortbread Crust, distributing it evenly. Press down with your hand to compact. Repeat with the remaining berries, and then cover with the remaining crust.
- Chill in the refrigerator for at least 30 minutes or up to 12 hours before serving.
To serve, run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down on the cake pan. Invert, then lift the pan off. Remove the parchment round. Covered with plastic wrap and stored in the refrigerator, Jumble Berry Upside-Down Cake will keep for 2 days.
Shortbread Crust
Yield: 2 1/2 cups
1 cup unsweetened shredded dried coconut
1 cup raw walnuts (unsoaked)
1/4 teaspoon salt
6 pitted medjool dates
Place the coconut, walnuts, and salt in a food processor fitted with the S blade. Process until finely ground. Add the dates and process until the mixture begins to stick together. Don’t overprocess.
Stored in a sealed container, Shortbread Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. The crust doesn’t need to be thawed before using.
Pineapple Upside-Down Cake:
- Replace the light agave syrup with dark agave syrup or maple syrup.
- Replace the mixed berries with 2 1/2 cups of thinly sliced pineapple.
