Friday, July 3, 2015


    Image by Bronwyn Kan 

    I wrote this recipe, for the beautiful new book WHOLE, by Bronwyn Kan, published by Beatnik (who have just sent my very own second book to print eeeep!). In WHOLE, I showcase five of my favourite healthy sweet recipes amongst other incredible foodies and friends like Mondays Wholefoods, The Raw Kitchen, Carew Kitchen, Be Good Organics, Snack Pack, and Bonnie Delicious. 

    You can purchase WHOLE through The Caker, simply email for more info.

    Anyhow, I have decided to share this recipe with you all, because it is truly delicious and I'm feeling generous. Hopefully it will make you all want to buy the book!

This summery double-layer cake is one of my favourite recipes. It's easy to prepare and completely delicious. You could make it gluten free by swapping out the spelt flour for buckwheat flour, brown rice flour or quinoa flour. You could swap out the raspberries for any berries you like.

Makes a 22cm cake to feed 12.


For the cake:
150g unsalted butter, softened
150g unrefined, golden caster sugar
1 tsp vanilla extract
3 organic eggs
100g spelt flour
50g ground almonds
50g desiccated coconut
pinch sea salt
2 tsp baking powder
1/2 cup unsweetened, full-fat Greek yogurt
zest of and juice of one unwaxed lemon
1.5 cups fresh or frozen raspberries

Honey cream cheese icing:
200g cream cheese
Dash vanilla extract
3 tbsp honey
1 teaspoon lemon zest

For the filling:
Your choice of low sugar jam or lemon curd for in between the layers

To top with:
toasted coconut flakes
fresh or freeze dried raspberries
lemon curd
berry coulis
fresh flowers

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, almonds, coconut, salt and baking powder. Mix them in, along with the yogurt and lemon zest and juice. Stop your electric mixer once all the ingredients are combined, do not over mix.
Evenly divide the batter between the 2 tins and dot in the raspberries, 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 the cream cheese until smooth, and continue to add the remaining ingredients.
Once the cakes are cool, spread some jam onto one layer and place the other layer on top.
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.

No comments:

Post a Comment