Last year by this time, the universe turned in a way that took my Mom to London to spend Mother´s Day with us…a visit that turned to be our last week together!
I remember I was so worried with her health that I thought and planned healthy meals, nourishing soups and of course Cake!
This is the story about Love, Bake and Nourish; a book I added to my collection some weeks before my Mom arrived. It was actually a present from my good friend L…
I wanted to bake a cake for Mother´s Day, a tasty one, baked with love but avoiding much of the use of refined ingredients! Amber Rose combines all this with perfection…a book full of beautiful recipes, fruits and colour, kids stories and ingredients valuable information.
I chose ¨A cake to celebrate summer berries¨….in the end we celebrated much more than that…
This year, together with T I will bake another cake from this book….will tell him why and we will start another one of our little traditions…
A Cake for Mother’s Day
This is a very tasty cake, with a subtle lemon flavour combined with the simple sweetness of the honey. The cream and berries on top make a beautiful combination…it was a success and made my Mom very happy! She was a cake lover….
I used honey instead of the maple syrup as in the original recipe. I had a good light flowers honey and wanted to try it.
for the cake
- 160 g white spelt flour
- 2 tsp baking powder
- 20 g cornflour
- 180 g unsalted butter, softened
- 180 g honey ( the original recipe uses maple syrup)
- 1 tsp vanilla bean paste or vanilla flavour
- 3 large free-range eggs
- zest of 1/2 unwaxed lemon
- 2-3 tbsp milk
- pinch of salt
for the topping
- 300 ml double cream
- 2 tbsp light honey
- 300 g summer berries (I used strawberries, blueberries and raspberries)
- Pre-heat the oven to 180ºC. Grease and flour a 22 cm loose-bottomed cake tin.
- In a large mixing bowl, cream the butter until pale and fluffy using an electric mixer. Add 2-3 tablespoons of the flour and beat in the eggs, one at the time. Continue to beat until you have a light, fluffy mixture (if it looks like curdling, add another tablespoon of flour). Fold in the rest of the flour, the baking powder and cornflour. Then add the honey, vanilla, lemon zest and salt, plus the 2-3 tablespoons of milk if the mixture is too stiff.
- Pour the cake mixture into the prepared tin, level the surface with the back of a spoon and bake for 40 min or until golden and the skewer inserted in the centres of the cake comes out clean. Remove from the oven and leave it to cool completely.
- Place the cream and honey in a bowl and whip until soft peaks form. Spread the cream on the top of the cake and place the berries mixture over the cream.
- You may sprinkle a little bit of icing sugar on top if wanted.
Happy Mother´s Day
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