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!
