Frozen Yoghurt Cake with Coconut and Pistachio Biscuit Base
Photography Olivia Galletly.
Frozen yoghurt and cheese cake come together to make this sharp and creamy dessert. Replace raspberries with any of your favourite seasonal berries.
Serves: 6–8
INGREDIENTS
Biscuit Base
220 grams wine biscuits
70 grams pistachios, shelled and roasted
¾ cup of desiccated coconut, toasted
100 grams butter, melted
½ cup sweetened condensed milk
¼ teaspoon salt
Frozen Yoghurt
1½ cups thick Greek yoghurt
250 grams cream cheese
2/3 cup sweetened condensed milk
½ teaspoon vanilla bean paste
1 cup frozen raspberries
To serve:
Fresh raspberries and toasted coconut threads to serve
METHOD
Biscuit Base
Line base and sides of a 20cm springform cake tin. In a food processor, blitz biscuits until crumbly, some small chunks will add texture to your base. Pour into a large mixing bowl.
Next, biltz pistachios until roughly chopped, add to mixing bowl. Add remaining base ingredients and mix until well combined.
Press into cake tin using the back of a spoon. Refrigerate for 30 minutes.
Frozen Yoghurt
Place all frozen yoghurt ingredients in a food processor and blitz until smooth. Pour into cake tin and freeze for 6 hours or until solid. Remove cake from the freezer 15 minutes before serving to give it time to soften. Top with fresh raspberries and toasted coconut.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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