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
Tag us in your pictures on Facebook, Twitter or Instagram @Nutristrength and hashtag #Nutristrength. We can't wait to see your pictures. Enjoy your lovely long weekend!
