Strawberry Kanten Cake
Serves 10 – 12
Note: This cake contains wheat in the form of couscous. Although I usually feel better without wheat flour, the couscous did feel fine on my digestion. If you can't eat wheat, the agar strawberry jelly is lovely on it's own!It is a beautiful cake topped with “kanten”, a jelly made from agar agar seaweed. It feels delightfully light to eat - a perfect summer dessert that won't weigh you down. Agar agar flakes can be found at health food stores or Asian food stores.
Base
1 cup couscous
2 cups apple juice
½ tsp natural vanilla
Pinch sea salt
1 cup pineapple, cut in small cubes
¼ cup mint leaves, sliced fine
1) In a small saucepan bring apple juice to boil.
2) Add sea salt and vanilla.
3) Whisk in the couscous, turn off heat and cover with a lid. Leave for 10 minutes.
4) Gently mix in the chopped pineapple and sliced mint.
5) Remove the mixture into an oiled baking dish (approx. 15x25cm). Allow to cool.
Topping
3 cups apple juice
Pinch sea salt
1 tsp natural vanilla
4½ Tbsp agar agar flakes
3 Tbsp arrowroot powder
Additional ½ cup apple juice
250g strawberries, sliced
1) Arrange the sliced strawberries on top of the couscous base.
2) Pour 3 cups apple juice into a small saucepan. Add sea salt and vanilla, then sprinkle on the agar agar flakes. Heat slowly until the agar agar dissolves. Continue heating to bring to a boil.
3) Dissolve arrowroot powder in the ½ cup of apple juice. Pour slowly into the saucepan mixture, whisking continuously. KEEP WHISKING until the whole mixture thickens and boils again.
4) Carefully pour the kanten jelly over the strawberries, trying not to disturb the arrangement. Push them back into place if necessary.
5) Refrigerate until cool and set.
6) Slice into squares.
7) Serve with yoghurt or whipped cream.
