Homemade baking, syrups, sauces and other treats worth sharing.
Jordan Rondel’s delicious cake is perfect for summer soirees.
For the cake: • 200g butter, softened
• 200g caster sugar • 4 eggs • 1 teaspoon vanilla extract • 200g ground almonds
• 50g buckwheat flour (or any preferred flour)
• generous pinch freshly ground black pepper • 200g strawberries, washed, hulled, quartered Filling: 3 tablespoons strawberry jam
Icing: 300g cream cheese • juice of ½ lemon • 3 tablespoons honey •1
teaspoon vanilla extract
Preheat oven to 170ºC fan bake. Line two 22cm cake tins with baking paper.
Cream butter and sugar until pale, light and fluffy. Beat in eggs, one at a time, then vanilla. Gradually fold in the ground almonds, flour and pepper. Evenly divide the batter between two tins. Dot with strawberry quarters.
Bake for approximately 30 minutes. The cakes are ready when golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow to cool for around 10 minutes before turning onto a rack.
Meanwhile, make honey cream cheese icing. In the bowl of an electric mixer, beat cream cheese until perfectly smooth, then add remaining ingredients. Beat until combined.
Once the cakes are cool, spread strawberry jam onto one layer and place the other layer on top. Ice the top of the cake. Decorate as desired. Refrigerate in an airtight container for up to 3 days.