This sensational cake is my number one favourite from The Caker.

Ingredients

Cake

• 300g olivani
• 300g sugar
• 2 tsp vanilla extract
• 6 eggs
• 200g flour
• 200g ground almonds
• Pinch of sea salt
• 4 tsp baking powder
• 260g greek yoghurt
• Zest of 1 large orange
• 165g white chocolate chips
• 390g fresh or frozen blueberries

Maple Cream Cheese Icing

• 400g cream cheese
• Juice of 1/2 lime or lemon
• 1 tsp vanilla extract
• 6 TBS maple syrup

To Top

• Blueberries
• White chocolate

Method

1. Preheat oven to 180 celcius.
2. Line 3 22cm cake tins with baking paper (I usually grease them as well).
3. Cream the olivani and sugar until pale, light and fluffy.
4. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
5. Sift in the flour, ground almonds, salt and baking powder. Mix in, along with the yoghurt and orange zest. Be careful not to overmix.
6. Evenly divide the batter between the 3 tins, and dot the white chocolate and blueberries, pressing them down so they’re mostly the same level or lower than the batter.
7. Bake for ~30 minutes or until golden brown and a skewer comes out clean.
8. Allow cakes to cool for approximately 10 minutes before turning out onto a rack.
9. Meanwhile, make the icing. First beat the cream cheese until smooth and continue to add the rest of the ingredients.
10. Once the layers are cool, spread a thin layer of icing onto one layer and place another layer on top. Do the same with the the the last layer to form a three layer cake, and ice the top of the cake.
11. Top with blueberries and white chocolate. If you use frozen blueberries on top, as they melt the colour melts down into the cake creating neat patterns.
12. Store in an airtight container for up to 3 days.