Strawberry, Rhubarb and Vanilla Jam Cake

A delicious cake for a special occasion.

Serves

12-14 servings

Featuring

The Cherry Tree Strawberry, Rhubarb and Vanilla Jam

Ingredients

For the cake:
85g Greek yogurt, plain
55g butter, unsalted
100g coconut sugar
4 large eggs
1 tsp of vanilla extract
85g honey
240g wholewheat flour
2½ tsp of baking powder
¼ tsp of salt
175ml milk
150g fresh strawberries

For the Frosting:
340g cream cheese
(at room temperature)
2 tbsp of butter, unsalted
80g The Cherry Tree Strawberry,
Rhubarb and Vanilla Jam
3 tbsp of honey
1 tsp of vanilla extract

All ingredients are available to purchase in our Farm Shop

Method

Preheat the oven to 180°C/Gas Mark 4.
Grease two 9-inch round baking pans lined with grease-proof paper.
Use a hand-held mixer to beat and soften the yogurt, butter, sugar, eggs, vanilla, and honey until well mixed (about 3 minutes).
Using a spatula, alternate adding the dry ingredients and the milk, stirring very gently in between.
Divide the batter evenly between the two pans, shaking gently to ensure that the batter is spread to the edges
Bake for 24-26 minutes or until golden brown around the edges.7. Let them cool in their pans on a wire rack for 5 minutes, then invert carefully onto a wire rack and let cool completely.
To make the frosting, with a hand-held mixer, combine all of the ingredients until light and fluffy.
Place one cake onto a serving plate and top with about ⅓ of the frosting. Layer on the sliced strawberries.
Add another ⅓ of the frosting onto the second cake and invert on top of the strawberries, sandwiching the berries between the frosting.
Add the remaining frosting to the top of the cake and spread evenly to the edges.
Top with whole berries and enjoy!