Our local fruit growing farm, Thurloxton Fruit Growers in Somerset, sent their annual email announcing the readiness of their strawberries and raspberries so my daughter and I hot footed it down there to collect a stash of the ripe red fruits.
We have a few guests passing by this weekend so we are making a cut and share cake that will please all, without the guilt of a tonne of badness.
With a stash of strawberries and raspberries in the car we decided to make this fresh and colourful cake with added goodness.
Summer Sunshine Cake – Serves 10/12
1 large whole thin skinned orange
10oz (275g) white spelt flour (I use Doves Organic white spelt flour)
4 tbsp of mixed seed powder (I use Lidl’s)
4 teaspoons baking powder
10oz (275g) coconut sugar
8oz (225g) softened organic butter
4 medium organic eggs
For the orange cream filling:
2oz (50g) soft organic butter
6oz (225g) icing sugar
2 tbsp of the orange pulp reserved from the cake making
Preheat the oven to 180dg/160 fan/Gas 4.
Grease and line 2 x 8″ sandwich tins.
Boil the orange until soft, approx. 20 minutes. Cool, chop into quarters & de-seed. Whizz the orange in a food processor until a rough pulp. Take 2 tbsp out and set aside.
Add the remaining cake ingredients and blend until smooth but don’t overdo it. Pour into the waiting tins and pop into the centre of the oven for 30 minutes or so, until the centre is firm to the touch.
Cool in the tins for 10 minutes and turn out to finish cooling off onto a baking rack.
Meanwhile, mix together the filling ingredients and spread over the top of one sponge, topping with some berries. Pop the last sponge on top, shake some icing sugar over the top and you are ready to go.
Serve alone, with a side of extra berries and some organic oat cream if you wish.
I have made this cake before for a birthday cake – doubling the cream filling amount and topped with chopped pistachios.
Have a lovely, sunny, happy weekend exercising in the great outdoors!