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Green Sponge with Red Chia Jam and Coconut Cream

Written By  Go Vita
PREP TIME COOK TIME SERVES DIFFICULTY

15 minutes

20 - 25 minutes

8 people

Intermediate

INGREDIENTS

Coconut & Almond Sponge:
• 6 eggs, whites and yolks separated
• ½ cup coconut or raw caster sugar
• ½ cup desiccated coconut
• 1 cup ground almonds
• 2 tbsp Melrose Organic Essential Greens
• 1 tbsp Melrose MCT powder Coconut

Matcha (optional)
• ½ tsp cream of tartar
• ½ tsp baking powder

Chia Jam:
• 2 cups frozen raspberries
• ¼ cup chia seeds
• 1 tbsp rice malt or maple syrup
• 1 tbsp Melrose Essential Reds Powder

Whipped Coconut Cream:
• 2 cans coconut cream, whipped
• Optional: 1 tsp vanilla powder

METHOD
 
  1. Preheat oven to 180°C. Line a 20cm tin.

  2. Whisk egg whites till soft peaks form.
    Add sugar – whisk till firm. Fold in yolks,
    coconut, almond meal, Greens, tartar and
    baking powders. Bake 20-25 mins.

  3. For jam, simmer raspberries, chia, and water. Add
    syrup; simmer till thick. Mix in Reds Powder.
    Cool in fridge.

  4. Layer cooled cake with jam, coconut cream. Top with fresh fruit.
     
    Note: For a tiered cake, double the recipe.

    Tip: Refrigerate coconut cream before
    whipping for best results.

 

 

 

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