Ingredients
For the cake
·
250g packbutter, softened
·
450g plain flour
·
140g golden caster sugar
·
140g light soft brown sugar
·
5 large egg
·
4 tbsp honey 2 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
·
½ tsp ground cloves
·
½ tsp ground ginger
·
¼ tsp salt
·
4 tbsp buttermilk
For the filling & icing
·
200g raspberry jam
·
200g raspberry, plus extra to decorate (optional)
·
200g pack butter , softened
·
200g pack soft cheese
·
200g icing sugar, sifted, plus extra for dusting (optional)
Method
1.
Heat oven to 160C/140C fan/gas 3. Grease and line 3 x 20cm cake
tins with baking parchment. Tip all the cake ingredients into a large bowl and
beat with an electric whisk until smooth. Divide between tins and bake for 25
mins until a skewer poked in comes out clean. Turn out onto wire racks to cool.
2.
Split each cake in half. Mash the jam and raspberries together,
then spread over 5 cake halves, leaving 1 top half free. Sandwich together,
with the plain cake on top. Put on a plate and cling film thoroughly. Invert a
cake tin on top like a hat and top with 3 x 400g food cans. Leave overnight.
3.
To finish, beat the butter, cheese and icing sugar together,
then spread over the cake. Decorate with extra raspberries and a dusting of
icing sugar, if you like.
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