This is simple to make, perfect for a summer’s day.
Once the topping is on, the cake should be quickly admired and then eaten before the cream slides off.
makes: 1 x 20 cm/8 in round cake
cook: 40–45 minutes
store: eat on same day
Give it a twist
You can use any soft summer berries for this cake.
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You Will Need
Preheat the oven to 180°C/350°F/Gas 4. Brush 2 x 20 cm/8 in round shallow cake tins with melted butter and dust with tapioca flour.
For the roasted raspberries, put the berries in a baking tin, drizzle the honey over them and dredge with cinnamon sugar. Roast in the oven for 20 minutes. Leave to cool for 5 minutes.
Crack the eggs into a large mixing bowl, then add the sugar, ground hazelnuts, polenta, sorghum flour, baking powder, guar gum and 1⁄4 tsp salt. Beat with an electric mixer until creamy and stiff. Using a rubber spatula, gently stir in the chopped nuts, white chocolate and roasted raspberries.
Divide the mixture between the tins. Bake for 20–25 minutes, until a flat cake skewer comes out clean. Leave the cakes in the tins for a couple of minutes,
then turn out onto a rack. Invert one so its flat bottom side is upwards.
For the cream filling, put the mascarpone, cream, crème fraîche, icing sugar, lemon juice and vanilla into a bowl and beat with an electric mixer until stiff.
For the raspberry sugar, use the back of a spoon to crush the freeze-dried raspberry to a fine powder. Sift in the 1 tsp icing sugar – if it is not pink enough, add a little more raspberry. Only mix little by little as you need it, as the
freeze-dried raspberry goes soft after a couple of hours.
Spread 1 cake thickly with raspberry jam. Spread half the cream filling on top of the jam and place the second cake on top. Spread the remaining cream filling on top of the cake. Arrange the raspberries on top and dust the cake with raspberry sugar.