From The Caker, by Jordan Rondel
Ingredients
- 300g butter, softened
- 300g white or caster sugar
- 6 eggs
- 2 tsp vanilla extract
- 300g ground almonds
- 75g spelt flour
- Zest and juice of 1 large lemon
- Zest and juice of 1 large lime
- 1 tbsp orange blossom water
- (or substitute with orange zest and orange essence)
Icing
- 300g cream cheese
- 4 tbsp honey
- Zest and juice of ½ lemon
- ½ tsp vanilla extract
To Top (all optional!)
- Lemon or lime curd
- Chopped pistachios
- Freeze-dried lime chips
Method
- Preheat oven to 180 degrees Celsius, fan bake. Line three 15cm tins (or two 25 cm tins) with baking paper.
- Cream the butter and sugar until pale, light and fluffy.
- Beat in eggs, one at a time, as well as vanilla.
- Gradually fold in the ground almonds and flour, then the lemon and lime zest and juice and orange blossom water.
- Divide the batter evenly between the tins.
- Bake for approximately 30 minutes. The cakes are ready when golden in colour, and a skewer comes out clean.
- Allow cakes to cool for around 10 minutes before turning out onto a cooling rack.
- To make the icing: beat the cream cheese (ideally with an electric mixer) until smooth. Then add in remaining icing ingredients. You’re aiming for smooth, glossy consistency.
- Once the cakes are completely cool, spread a layer of icing onto one layer and place another layer directly on top. Repeat the process with the final layer. Top the cake with chosen toppings.