Caramel is one of my all time favourite flavours. While I’ve called this a caramel cake, it’s actually not in the true sense it’s just that the coconut sugar gives it an intense heavenly caramel flavour and dense texture.
In the loosest sense it’s semi-healthy made with buckwheat and almond flour and for those who care it’s gluten free.
Cherries are just about done and dusted for the season so feel free to swap out with thawed berries or poached pear or quince would work beautifully over Autumn/Winter. Enjoy x
200g butter, softened
200g coconut sugar
4 free range eggs
1 tpsp honey
200g ground almonds
50g buckwheat flour
200g cherries, pitted (any fresh or thawed berries would work well)
Honey Marscapone Cream
2 tbsp runny honey
juice of half a lemon
Make icing first by whisking mascarpone, honey, and lemon juice in small bowl to blend. Cover; chill until ready to serve. (Can be made 1 day ahead; keep chilled.)
Preheat oven to 180 degrees and grease and line 2 x 18 cm spring-form cake tins. You could use a larger standard size of 20cm, just take 10 minute off the cook time.
Cream butter and coconut sugar until light and fluffy, then beat in the eggs one at a time adding the honey with the last egg, then beat a little longer. Fold in almonds and flour.
Divide the batter between 2 tins and dot cherries on top pushing in slightly. Bake for approximately 40 minutes until a skewer comes out clean.
Remove from tins after about 10 minutes and transfer to a cooling rack.
Once entirely cool spread marscapone cream in the middle and top of cake sandwiching together. I’ve topped with extra cherries and edible flowers.
Gretchen Lowe, Food Stylist Auckland