You can use any fruit you like in this cake!
150g butter, softened
150g golden, unrefined caster sugar
1 tsp vanilla extract
3 organic eggs
150g spelt flour
50g ground almonds
2 tsp baking powder
½ cup full fat unsweetened Greek yogurt
2 cups of any fruit you like, chopped or sliced
200g cream cheese
½ lime juice
3 tbsp honey
For the filling:
low sugar jam or lemon curd for in between the layers
To top with:
fresh or freeze dried fruit of your choice
drizzle of honey
Preheat the oven to 180ºC fan bake. Grease and line 2 x 22cm cake tins.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
Sift in the flour and baking powder. Mix them in, along with the yogurt. Stop your electric mixer once all the ingredients are combined, do not over mix.
Evenly divide the batter between the two tins and dot in the fruit you're using, pressing the pieces down lightly with a spoon.
Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cakes to cool for around 10 minutes before turning onto a cooling rack.
Meanwhile, make the cream cheese icing. In the bowl of an electric mixer, beat cream cheese until smooth and continue to add all the other ingredients.
Once the cakes are cool, spread some raspberry jam onto one layer and place the other one, flipped upside down, on top to form a sandwich.
Ice the top of the cake with cream cheese icing and garnish as desired.
Store in a cool, dry place in an airtight container for up to 3 days.