Mulberry Cake

It’s mulberry season here in Perth and we are here to share one of our favourite recipes again - Mulberry cake!

From an Ayurvedic perspective mulberries are sweet, sour and astringent - making them best for both Vata and Pitta.

Mulberries are known for their positive impacts on the heart ♥️ and circulatory system, kidney and urinary system, liver and gallbladder, supporting immunity ☀️ and nourishing the rasa Dhatu (plasma) as well as the Rakta Dhatu (blood) and Ashti Dhatu (bone).

Start by picking three cups of mulberries. Wash and pat dry with kitchen towel.

PREPARE BASE.

• 1 1/2 cups plain flour.

• 150 g unsalted organic butter.

• 1/4 cup of coconut sugar.

Mix all the ingredients evenly and spread on the base of the dish. Bake for 15 minutes on 180C or until golden brown.

PREPARE FILLING.

• 3 cups mulberries.

• 1/4 cup plain flour.

• 1/4 cup of coconut sugar.

Mix 3/4 of the mulberries, flour and coconut sugar in a food processor. Pour over the base and spread the remaining mulberries on top.

PREPARE TOPPING.

• 2 eggs.

• 1/4 cup of coconut sugar.

• 2 cups desiccated coconut.

Mix all the ingredients until well combined and sprinkle over the cake. Lightly press the topping down.

Bake for 20 minutes until golden brown. Enjoy ☺️

We would love to hear how the cake turns out for you!

We are in the process of putting together our favourite recipes for our new cookbook. Stay tuned for its release!

With love from your Lakshmi Ayurveda team.

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