Summer Fruits Jubilee Cake

Hosting this Jubilee Weekend? Surprise your guests with this show-stopper. 

Ingredients

  • 240g Oat Flour
  • 1 scoop Whey Protein Classic Vanilla
  • 80g ground almonds
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/3 cup Coconut sugar
  • ¼ tsp Salt
  • 1 cup of Non-fat Greek Yogurt
  • 1 cup Almond Milk
  • 3 Tbsp Butter, Softened
  • 2 Eggs at room temperature

Frosting (part 1)

  • 320g cream cheese
  • 200ml coconut cream *
  • 1/4 cup agave syrup

Frosting (part 2)

  • 200g raspberries
  • 2tbsp coconut sugar

Toppings

  • Blueberries
  • Raspberries

Cooking Instructions

  • Preheat the oven to 180°C. Grease a cake tin and line with baking paper
  • In a bowl, combine oat flour, ground almonds, protein powder, coconut sugar, baking powder, baking soda and salt
  • Mix together
  • Add in the eggs, almond milk, butter, yoghurt and gently stir until well combined
  • Pour mixture into prepared baking pan
  • Bake on center rack for 30 minutes, until a tester inserted into the center comes out clean and center of cake is springy to touch
  • Transfer to a cooling rack to cool completely

Frosting (part 1)

  • Place all ingredients in a large mixing bowl. Use a hand mixer and beat on medium speed for a few minutes, or until it’s smooth and fluffy
  • Set aside

Frosting (part 2)

  • In a medium saucepan over medium heat, combine raspberries, coconut sugar
  • Cook, stirring frequently, until mixture is boiling. Reduce heat to medium-low and simmer, stirring frequently. Cook until mixture has thickened
  • Let it cool
  • Spread the raspberry jam over the cold sponge. Spread the cream on top of the jam
  • Decorate the cake with the raspberries and blueberries in the shape of the Union Jack

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