- 6 eggs, separated
- ½ cup coconut sugar or unrefined raw caster sugar
- ½ desiccated coconut
- 1 cup ground almonds
- 2 tbsp Melrose Organic Essential Greens
- 1 tbsp of Melrose MCT powder Coconut Matcha (optional)
- ½ tsp cream of tartar
- ½ tsp baking powder
- 2 cups frozen raspberries
- ¼ cup chia seeds
- 1 tbsp rice malt syrup or pure maple syrup
- 1 tbsp Melrose Essential Reds Powder
- 2 cans of coconut cream, whipped (see notes)
- 1 tsp vanilla powder (optional)
Fresh seasonal fruit. In Australia, we love fresh berries and figs. Sprinkle with desiccated coconut for that extra festive touch!
Preheat oven to 180 degrees. Line a 20 cm cake tin with baking paper.
Separate eggs, place whites in a clean electric mixing bowl, and beat on medium–high speed until soft peaks form, then add sugar and whisk again until medium–firm peaks form and sugar has dissolved.
Remove from electric mixer and add in egg yolks, coconut, almond meal, cream of tartar, and baking powder and, using a large spoon, fold the mix gently until fully combined. Add to cake pan and bake for about 20–25 minutes, or until lightly golden and cake springs back when touched.
Remove from pan and allow cake to cool for 5 minutes before removing gently and placing on cake rack to cool
Raspberry Chia Jam
Place raspberries, chia seeds, and a tablespoon of water over low–medium heat, allowing berries to defrost and come to a simmer.
Add rice malt or maple syrup and stir in. Let the mixture bubble away for 10 minutes or so until the mix thickens and becomes jammy.
When mixture is thick, remove from heat and stir through Melrose Essential Reds Powder. Store in fridge.
To assemble a tiered cake
When cake has cooled completely, add a layer each of chia jam and whipped coconut cream. Add second cake layer, and top with chia jam and seasonal fruit.
This is a recipe for one cake. If you want to layer the cake as pictured, double this recipe to make two cakes.