As a special treat I thought I would share a cake recipe. So many things have happened in my life and with my blog since my first post. I will always remember baking those gingerbread biscuits, as the post name suggests it was a windy afternoon and as I was making and photographing the biscuits I also watched the roof of my neighbours building blow off, yes literally blow off!
Since then I have moved three times, lived in four different houses, gained a MSc, lived in Norway, got a job, celebrated love, fallen hard out of love, smiled, cried, made some incredible friends, tried hard to keep in touch with old friends and eaten a lot of food!
This cake was a complete experiment when I made it, I had no idea how it would turn out. The cake itself is dairy free, but the filling is not. I am not going to call the cake fatless sponge as it uses my homemade hazelnut butter which has a lot of fat it, good fat, but still fat. I thought I would treat myself to my favourite cake filling a white chocolate cream cheese frosting as I love it and haven’t had any since I made my birthday cake. I mixed some blackberries through the frosting which worked wonderfully and the figs and blackberries tasted great together. I used my favourite organic white spelt flour for this recipe but plain flour would also work.
Ingredients (serves 8-10 people)
- 4oz caster sugar
- 4oz spelt flour
- 1 tsp baking powder
- 2 eggs
- 4oz hazelnut butter
- 1 tsp cinnamon
- 1/2 tsp nutmeg
For the white chocolate cream cheese frosting
- 100g white chocolate
- 100g cream cheese
- 25g butter
- 2 tbsp icing sugar
- 1/2 tsp vanilla bean paste
- handful of blackberries
- Pre-heat the oven to 180C. Line a 18cm/7inch circular baking tin with parchment.
- In a freestanding mixer, if possible, mix the eggs and sugar together until light and fluffy, add the hazelnut butter and vanilla then continue to mix.
- Add the flour, cinnamon and nutmeg and gently fold into the fluffy egg mixture.
- Pour the mixture into the baking tin. Place the fig quarters on top and place in the oven and cook for 25-30 minutes. Once the cakes have cooked and cooled it’s time to make the frosting.
- Melt the white chocolate in a bowl over a pan of simmering water.
- Meanwhile in a freestanding mixer, mix the butter and cream cheese together for 5 minutes until smooth and fluffy
- Once the white chocolate has melted and cooled slightly, pour into the mixer, along with the vanilla extract and mix for a further five minutes. Add the icing sugar and continue to mix until the frosting is very light and fluffy. Carefully fold through the blackberries at the end.
- To assemble, cut the cake in half, spread the white chocolate and blackberry frosting on the bottom half then place the top back on.