Cake of the Day: Gluten-Free Iced Gooseberry Cake
Today’s cake is a cool treat with a beautiful pink-purple center of gooseberry purée and greek yogurt that sits on a grain-free crust. It comes courtesy of Berlin-based Nora Eisermanna and Laura Muthesius, the food stylist and photographer behind the design and food blog Our Food Stories.
Their story started back in 2013 after Laura became allergic to high histamine foods and gluten. “We started to cook every day together and while we were looking for recipes we realized, there were not a lot of recipes that are low on histamine and gluten-free,” they write. Since, they’ve been sharing recipes that are celiac-friendly, vegetarian, and low in histamines but high in flavor. Which brings us to their gooseberry cake.
“Laura can’t eat strawberries so we are always happy when gooseberry season finally starts,” says Eisermanna. For their cake they make a crust of medjool dates, sesame and sunflower seeds. Combining greek yogurt and whipping cream they make a fluffy and tart outer layer. After they blend and strain gooseberries, the colorful pulp folds in with the greek yogurt mixture that fills the center. Once it firms up in the freezer it get’s decorated with more fresh berries. Slice in and prepare to be amazed by the color and creaminess of this frozen dessert.
Get the recipe: Iced Gooseberry Cake
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