almond and rosewater layer cake

with honey icing

  • 1¼ cups (275g) raw caster sugar
  • 6 eggs
  • ½ cup (125ml) Cobram Estate light-flavoured extra virgin olive oil
  • 1 teaspoon rosewater
  • 4 cups (480g) almond meal (ground almonds)
  • cup (100g) brown rice flour
  • 3 teaspoons baking powder
  • extra fresh raspberries and slivered pistachios, to serve

honey yoghurt frosting

  • 4 cups (1kg) plain Greek-style (thick) yoghurt
  • 2 tablespoons honey
  • finely grated rind of 2 oranges
  • 2 cups (250g) fresh raspberries, torn
  1. To make the honey yoghurt frosting, place the yoghurt in a muslin lined sieve set over a bowl and place in fridge for 2–3 hours to drain and thicken.
  2. To make the cakes, preheat oven to 160°C (325°F). Line 2 x 20cm round cake tins with non-stick baking paper.
  3. Place the sugar and eggs in a large bowl of an electric mixer and beat until pale and thick (about 8 minutes). Add the oil and rosewater and mix to combine. Add the almond meal, brown rice flour and baking powder and whisk until just combined.
  4. Pour the mixture into the prepared tins and bake for 35 minutes or until golden and cooked when tested with a skewer. Allow to cool in tin for 10 minutes then turn out onto wire racks to cool.
  5. To finish the honey yoghurt frosting, add honey and orange rind to the strained yoghurt and mix to combine. Add raspberries and gently fold through.
  6. To assemble, slice each cake in half horizontally. Place one cake layer on a cake stand or serving plate and spread with ¼ of honey yoghurt frosting. Repeat with remaining layers and finish with the frosting on top. Decorate with the extra raspberries and pistachios. Refrigerate until ready to serve. Serves 8-10

Photography: Chris Court

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