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)
- ⅔ 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
- 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.
- To make the cakes, preheat oven to 160°C (325°F). Line 2 x 20cm round cake tins with non-stick baking paper.
- 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.
- 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.
- 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.
- 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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