A CAKE FOR ALL OCCASIONS

INGREDIENTS

• 5 boxes Piña Coco Gelée

• ¼ cup gooseberries

• ½ cup kumquats

• ¼ cup torn basil leaves

• 1 tbsp EVOO

• A pinch of flaky salt

INSTRUCTIONS

Whisk 5 boxes of Piña Coco Gelée with 30 oz of hot water and pour into a large bundt mould, then set in the fridge for at least four hours (up to overnight). Once the cake is set, submerge in a hot water bath for a few seconds until it releases from the mould, and flip onto a plate or cutting board. 

To make the fruit salad, cut gooseberries into halves and quarters, and thinly mandolin kumquats. Toss the fruit with olive oil and salt, then gently fold in the torn basil. Throw the salad atop the cake and let it fall as it pleases. 

Tip: you can switch out Pinã Coco Gelée for Guava Nectar or Passion, play with your garnishes, and create the jelly cake of your wildest dreams