Triple Layer Orange, Blueberry and White Chocolate Cake with Maple Cream Cheese Icing
300g butter, softened
300g unrefined, golden caster sugar
2 tsp vanilla extract
6 organic eggs
200g spelt flour
200g ground almonds
pinch sea salt
4 tsp baking powder
1 cup unsweetened, full-fat Greek yogurt
zest of one large unwaxed orange
1 cup good qualty white chocolate buttons
2 cups fresh or frozen blueberries
Maple vanilla cream cheese icing:
400g cream cheese
juice of 1 lime
1 tsp vanilla extract
6 tbsp pure maple syrup
To top with:
1 cup fresh or frozen blueberries
juice of 1 lime
1 tbsp pure maple syrup
1 tbsp cream
Edible flowers for decoration
Preheat the oven to 180ºC fan bake. Grease and line 3 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, almonds, salt and baking powder. Mix them in, along with the yogurt and orange zest. Stop your electric mixer once all the ingredients are combined, do not over mix.
Evenly divide the batter between the 3 tins and dot in the white chocolate and blueberries, pressing them 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 all the ingredients together until smooth. Also make the blueberry coulis. Blend the berries, lime juice, maple and cream together. Taste for sweetness, and add a little more maple if you like, but the coulis should be tart.
Once the cakes are cool, spread a thin layer of icing onto one layer and place another layer on top. Do the same with the last layer to form a triple layer cake sandwich.
Ice the top of the cake neatly with the icing and garnish with some blueberry coulis and edible flowers.
Store in a cool, dry place in an airtight container for up to 3 days.