Blueberries, wholemeal spelt flour and natural sugars make this healthier cake an undeniable showstopper.
I would never have thought that the words ‘healthy’ and ‘cake’ could go together let alone combine to create something so delicious; this recipe is ever-so-slightly adapted from a recipe in ‘Love Bake Nourish’ by Amber Rose which I purchased on Amazon.
Makes: One two-layer eight inch cake / 10-12 serving
Prep Time: 30 minutes
Cooking Time: 25-30 minutes
Two 8 inch (20cm) sandwich tins
One baking tray
A food processor or hand blender
Large mixing bowl
Electric whisk or stand mixer
Ingredients – for the cake
260g unsalted butter, softened
225g wholemeal spelt flour
15g ground almonds
2 teaspoons baking powder
4 large eggs, room temperature
130g natural honey
130g maple syrup
Zest of two lemons
Ingredients – for the filling
300ml double cream
4 tablespoons agave
2 tablespoons honey
Sugar-free blueberry jam
200g fresh blueberries
1. Pre-heat your oven to 180 degrees and grease and flour your sandwich tins.
2. Spread your hazelnuts out on your baking tray making sure they have plenty of room before putting them into the oven and roasting for 5-10 minutes. Once they start changing colour set them aside to cool.
3. Sieve your flour and baking powder into a large mixing bowl. Once your hazelnuts are cool slide them out of their skins and put them into a food processor and blend until finely milled. Add to your mixing bowl.
4. Use your wooden spoon to mix the ingredients together before adding the butter, almonds, zest, eggs, honey and maple syrup. Using your electric whisk beat the mixture together until perfectly combined.
5. Divide the mixture equally between both tins and bake for 25-30 minutes. Place the cakes on a wire rack and allow them to cool completely.
6. Once your cakes are cool whip the cream with the honey and agave until the mixture begins to thicken and peak. Add three heaped tablespoons of blueberry jam, one spoon at a time, to the mixture and marble through.
7. Place your bottom cake onto a plate and top with a thick layer of cream, marble through two more tablespoons of jam before topping with your second sponge. Top your second sponge with the remaining cream and cover with your fresh blueberries.
Wholemeal spelt flour adds a delicious warmth to the cake and binds incredibly well with the hazelnuts.
The hazelnuts smell incredible as they’re roasting and even better when they’re blitzed up; I wanted chunkier hazelnuts in my cake but you can whizz them even finer if you wish.
Spread the mixture evenly between both tins and smooth the tops. I create a slight dip in the centre to help keep the cakes as flat as possible.
The sponges are rich in colour (and mine are slightly caught at the edges…) which gives a great aesthetic when combined with the lilac of the cream filling and rich blue of the berries.
Not being able to see the filling should be no excuse for not making it look pretty. I think having this as the top of the cake and the blueberries in the centre would work equally as well.
The blueberries perfectly complement the rest of the cake providing mouthfuls of bursting fruits whilst the cream cuts through the sponge.
When cut the cake holds well due to the dense texture, the wholemeal flour prevents this from being a light and airy sponge but creates a very interesting and unique taste and texture.
All in all I was pleasantly surprised by how much I enjoyed the different flavours and textures of the cake; it is the perfect accompaniment to a morning cup of coffee.
Due to the high cream content the cake is best kept in the fridge and eaten within 2 days.