So, are they really worth all the hype? Known as yet another ‘superfood’, goji berries have now been around for a while, but what does one do with them?
For a while I added them to muesli in the mornings, then more recently put them into flapjacks (see the last blog).
But they are an acquired taste – similar to a slightly dry raisin, but also a bit salty. A strange combination.
But from a health point of view they do have a lot going for them as they are an extremely nutrient-dense fruit. They contain 18 amino acids, including all 8 essential amino acids (making them an ideal protein) up to 21 trace minerals (the main ones being iron, zinc, copper and selenium), vitamins C, B1, B2, B6 and E, plus linoleic acid. Apparently goji berries have been used for 6,000 years by herbalists in China and India to help protect the liver, boost the immune system, help eyesight and promote longevity – what more could you need?
So, in my quest to eat these little jewels, I have been experimenting, and have come up with the most delicious cake (who said cake can’t be healthy?!).
I have used the lemon balm from my garden, but if you don’t have any just leave it out.
Goji and Lemon Balm Cake
Serves 6-8
200 g goji berries
juice of 2 1/2 lemons
250 g unsalted butter
100 g caster sugar
150 g dark muscovado sugar
4 eggs, beaten
250 g wholemeal plain flour
2 tsp baking powder
2 tbsp fresh lemon balm, chopped
grated zest of 1 lemon
4-5 tbsp icing sugar
- Place the goji berries in a bowl with the juice of 2 lemons and leave to stand for at least 1 hour.
- Preheat the oven to 180°C (350°F) Gas Mark 4. Grease and base line a 20cm round tin.
- Cream together the butter and sugars, until light and fluffy.
- Gradually add the eggs, adding a little flour each time if the mixture starts to curdle.
- Fold in the remaining flour and baking powder.
- Stir in the goji berries (which should have soaked up all of the lemon juice) and chopped lemon balm.
- Spoon the mixture into the prepared tin and bake for 50-60 minutes, until a knife inserted into the centre comes out clean. Leave to cool for 5 minutes before removing from the tin and cooling on a rack.
- Mix together the remaining lemon juice, lemon zest and icing sugar, until you have a paste. Pour over the cake and let it dribble down the sides.