Almond, Lime & Raspberry Cake

Baking Dessert
Photo of Almond, Lime & Raspberry Cake
From The Caker by Jordan Rondel

Ingredients

  • 250g butter, softened
  • 120g ground almonds
  • 4 eggs
  • 220g spelt flour
  • 2 tsp baking powder
  • 130g maple syrup
  • 130g muscovado sugar (or regular sugar)
  • 1 tsp vanilla extract
  • Zest and juice of 2 limes
  • 130g frozen raspberries
  • FILLING
  • 3 Tbsp raspberry jam or lime curd

Icing

  • 250g cream cheese
  • Juice of 1/2 lime
  • 3 Tbsp maple syrup
  • 1 tsp vanilla extract

To Top

  • Freeze-dried raspberries
  • Lime zest

Method

  1. Preheat oven to 180°C fan bake. Line two 22cm tins with baking paper.
  2. Cream the butter until pale, light and fluffy.
  3. Add ground almonds, then beat in eggs one at a time.
  4. Gradually add spelt flour and baking powder.
  5. Fold in maple syrup, sugar, vanilla, and lime zest & juice. Do not overmix.
  6. Evenly divide the batter between the two tins.
  7. Dot raspberries into the batter, pressing lightly.
  8. Bake for approx. 30 minutes or until golden and a skewer comes out clean.
  9. Cool in tins for 10 minutes, then turn out onto a rack.
  10. ICING
  11. Beat cream cheese until smooth, then mix in all other icing ingredients.
  12. Once cakes are completely cool, spread filling on one cake layer and place the second on top.
  13. Ice the top of the cake with cream cheese icing.
  14. Decorate with freeze-dried raspberries and lime zest.