A rose scented cake with yoghurt and berries

So I genuinely wasn’t planning to blog this cake. But I posted a quick Instagram of the messily overfilled but gorgeous thing and a few people said I should blog it… and here it is. It’s a tweaked version of the cake I made for the Clandestine Cake Club a year ago (which was one I adapted from the brilliant Amber Rose book, Love Bake Nourish (get it if you like stylish, healthier, more natural baking). It’s a lovely maple syrup and rose water flavoured sponge filled with berries and a slightly sweetened cream and Greek yoghurt mixture. 
The reason the massive overfilling happened (and why I made the cake in the first place) was that I found myself with a shed load of creme fraiche and Greek yoghurt to use up, as well as lots of berries, so I whipped it up one evening when the kids were behaving unusually well (one of those occasions when you think: shall I embark on this task, or am I taking too much on?? I have those occasions a lot). I was literally dying for something sweet to eat so I risked it and it turned out well. I waited till they were in bed to (over)fill it though. 
It’s so easy to make – anyone could do it – and the results are really impressive. I think these types of cakes are actually quite sexy when they are imperfect and a filled a bit on the generous side, spilling over with cream and fruit – oo-er! So summery too, it’d make even the most ardent non cake eater want a bit. 
Serves: 8 adults
Prep time: 10 minutes (plus 5 minutes filling after)
Cook time: 20 minutes
Total time: 35 minutes 

Ingredients:
220g butter, softened
220g white plain flour
3 eggs
2 teaspoons of baking powder 
2 teaspoons of rosewater 
75g maple syrup 
50g caster sugar 
Filling: 
Handful strawberries, hulled and halved
Handful raspberries, kept whole
Equal portions of creme fraiche and Greek yoghurt, I like Total full fat (I overfilled with about 150ml of each – making 300ml)
Teaspoon of icing sugar 

Instructions: 
  1. Preheat oven to 180C. Grease and flour 2 x loose bottom 20cm sandwich cake tins. 
  2. Cream the butter with a whisk in a large bowl until pale and fluffy, about 3-4 minutes. Add a tablespoon of flour then beat the eggs in one by one, adding a tablespoon more flour in between each one. Now for the remaining flour, then add sugar, maple syrup, baking powder, rosewater and mix. I used my electric whisk but you could achieve this with a hand whisk; be careful not to over mix. 
  3. Divide the batter into the tins, level off and bake for 20 minutes. 
  4. Leave to cool in tin a little, until you can handle the tin and not burn yourself, then release the cakes and let fully cool on a cake rack. 
  5. Gently fold creme fraiche and yoghurt together, adding a little icing sugar (or maple syrup) to sweeten. Spread on the top of one cake and top with berries. Top the cake, squash it down a little to make the berries and cream ooze slightly. Or a lot in my case!
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2 Comments

  1. May 22, 2014 / 4:14 pm

    Hooray you blogged it! Thanks – now I know what to bake this weekend 🙂 xo

  2. May 23, 2014 / 4:41 pm

    Ha ha! Yes I did – let me know how it goes! Post a pic on Instagram! X

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