TRIPLE LAYER ORANGE, BLUEBERRY AND WHITE CHOCOLATE CAKE WITH MAPLE CREAM CHEESE ICING Ingredients: 300g butter, softened 300g unrefined, golden caster sugar 2 tsp vanilla extract 6 organic eggs 200g spelt flour 200g ground almonds pinch sea salt 4 tsp baking powder 1 cup unsweetened, full-fat Greek yogurt zest of one large unwaxed orange 1 cup good qualty white chocolate buttons 2 cups fresh or frozen blueberries MY NAME IS JORDAN RONDEL AND I AM THE CAKER.
Ingredients: 150g butter, softened 150g golden, unrefined caster sugar 1 tsp vanilla extract 3 organic eggs 150g spelt flour 50g ground almonds 2 tsp baking powder ½ cup full fat unsweetened Greek yogurt 2 cups of any fruit you like, chopped or sliced MY NAME IS JORDAN RONDEL AND I AM THE CAKER.
FOUR LAYER SPONGE WITH RASPBERRIES AND GANACHE Ingredients CAKE 300g butter, softened 300g unrefined, golden caster sugar 2 tsp pure vanilla extract 6 organic eggs 300g spelt flour 100g ground almonds 4 tsp baking powder 1 cup full fat Greek yogurt 2 cups of frozen raspberries GANACHE 300ml cream 300g good-quality 70% dark chocolate MY NAME IS JORDAN RONDEL AND I AM THE CAKER.
VEGAN DARK CHOCOLATE AND BERRY CAKE Ingredients: 150g spelt flour (you could use buckwheat flour to make it gluten free) 60g ground almonds 150g dark muscovado sugar ⅓ cup good-quality cocoa powder 1 tsp baking soda ½ tsp salt 1 cup almond, oat or coconut milk 1 t vanilla extract ⅓ C coconut oil, melted 1 T apple cider vinegar ½ cup 70% dark choc chips 1 cup berries MY NAME IS JORDAN RONDEL AND I AM THE CAKER.
The Caker: Recipe for my vegan dark chocolate and berry cake