What a way to welcome the cooler months with a beautifully spiced & warming spelt cake. Care of the talented Kelly Gibney, ‘Wholefood’ cookbook author and one of our Faces of Corbin Rd.
Check out this autumnal whole food sweet treat below.
Blackcurrant, cardamom & spelt cake w/ honey mascarpone
Serves 8
150g room temperature butter – cut into cubes
3/4 cup coconut sugar
3 free-range eggs
½ cup Greek yoghurt
1 teaspoon good-quality vanilla essence
3/4 cup white spelt flour
1 ¼ cup almond meal
1 rounded teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cardamom
½ teaspoon ground nutmeg
¾ cup frozen blackcurrants
Filling
400g mascarpone
1 rounded tablespoon Manuka honey
1/8 teaspoon ground cinnamon
To serve: icing sugar for dusting
Method
Preheat the oven to 180 degrees Celsius.
Place butter and sugar into a stand mixer. Beat until pale and light. Add the eggs, yoghurt and vanilla essence. Mix well.
Add in the remaining ingredients (except blackcurrants) and mix until just combined.
Divide the batter between 2 well-greased sandwich tins. Use a spatula to smooth the top. Sprinkle the batter with blackcurrants. (It is important not to defrost them first). Press the berries into the batter.
Bake for 20-25 minutes until a skewer comes out clean when inserted.
Leave the cakes to cool in the tin for 60 minutes before removing.
The cakes can be layered up to 4 hours before serving.
Mix the mascarpone, honey and cinnamon together. Use a spatula or wide knife to spread evenly on top of one of the cakes. Place the other on top gently and place in the fridge. Remove from the fridge 30 minutes before serving. Dust with icing sugar just prior to serving.