The best thing to do during Mother’s Day is to spend time with your loved ones, and the ideal setting is around the table. Kelly Gibney created a beautiful cake for you to impress your Mum, family and friends.
The soft spice notes added to this recipe and the toffee flavour of coconut sugar make this Autumnal cake feel perfect for the season, and the best part is that matches perfectly to the Nautilus Cuvee Brut NV.
Blackcurrant, cardamom & spelt cake w/ mascarpone
150g room temperature butter – cut into cubes
1 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 teaspon ground cardamom
½ teaspoon ground nutmeg
¾ cup frozen blackcurrants
1 rounded tablespoon honey
1/8 teaspoon ground cinnamon
To serve: icing sugar for dusting
Preheat oven to 180 degrees Celsius.
Place butter and sugar into a stand mixer. Cream together until pale and almost mousse-like in texture. 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 fridge. Remove from the fridge 30 minutes before serving. Dust with icing sugar just prior to serving.