Boysenberry, Honey and Fresh Mint Cake
Boysenberry, Honey and Fresh Mint Cake
Recipe
For the cake:
250g butter, softened
125g ground almonds
4 eggs
125g buckwheat flour
2 tsp baking powder
1 cup honey
1 tsp vanilla extract
About 30 fresh mint leaves, finely chopped
150g fresh or frozen boysenberries
For the filling:
3 tbsp boysenberry or blackberry jam
For the topping:
1 tbsp icing sugar for dusting
A few fresh mint leaves
- Preheat oven to 170C fan bake. Line two 22cm cake tins with baking paper.
- In the bowl of an electric mixer, cream the butter until pale, light and fluffy. Add the ground almonds and beat in the eggs, one at a time. Gradually add in the flour and baking powder.
- Fold in the honey, vanilla and chopped mint leaves, being careful not to overmix.
- Evenly divide the batter between the two tins and dot in the boysenberries, pressing down lightly with a spoon.
- Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
- Allow the cakes to cool for around 10 minutes before turning onto a cooling rack.
- Once the cakes are cool, spread some jam onto one layer and place the other one on top to form a sandwich.
- Top with a dusting of icing sugar and fresh mint leaves.
- Refrigerate in an airtight container for up to 3 days.