From The Caker, by Jordan Rondel

Ingredients

• 250g butter, softened
• 120g ground almonds
• 4 eggs
• 220g spelt flour
• 2 tsp baking powder
• 130g maple syrup
• 130g muscovado sugar (replaceable for normal sugar)
• 1 tsp vanilla extract
• Zest and juice of 2 limes
• 130g frozen raspberries

Icing

• 250g cream cheese
• Juice of 1/2 lime
• 3 Tbsp maple syrup
• 1 tsp vanilla extract

Filling

• 3 Tbsp raspberry jam or lime curd

Top with freeze-dried raspberries and lime zest.

Method

1. Preheat oven to 180 celsius on fan bake. Line two 22cm tins with baking paper.
2. Cream the butter until pale, light and fluffy. Add the ground almonds and beat in the eggs (one at a time). Gradually add the flour and baking powder.
3. Fold in maple syrup, sugar, vanilla and lime zest & juice. Be careful not to overmix.
4. Evenly divide batter in tins.
5. Dot in the raspberries pressing down lightly.
6. Bake for approximately 30 minutes or until golden in colour, and a skewer comes out clean.
7. Allow the cakes to cool for approximately 10 minutes before turning out on a cooling rack.
8. To make icing, beat the cream cheese until smooth. Continue to add all other ingredients.
9. Once the cakes are fully cool, spread the filling onto one layer and place the other on top. Ice the top of the cake with the cream cheese icing and top with the freeze-dried raspberries and lime zest.