Ingredients

Method

• 175 g butter, softened
• 340 g coconut sugar
• 3 free-range eggs
• 2 t vanilla extract
• 200 g flour
• 2 t baking powder
• 1 t bicarbonate of soda
• 1 t ground allspice
• ½ t white pepper
• ½ t ground nutmeg
• ¼ t ground cloves
• 360 g crème fraîche
For the raspberry frosting:
• 100 g raspberries
• 1 T lemon juice
• 200 g icing sugar, sifted
• 100 g butter
For the butterscotch cream:
• 200 g Caramel Treat
• 200 g smooth full-cream cream cheese

Method

Ingredients

1. Preheat the oven to 180°C. Cream the butter and sugar until slightly pale, about 5 minutes. Beat in the eggs and vanilla.

2. Sift in the dry ingredients and gently fold in. Gently mix in the crème fraîche until incorporated.

3. Spoon the batter into 2 x 20 cm greased cake tins and bake for 1 hour. Cool, then remove from the tins. Ice with the frosting and buttercream or shape into a dome.

4. To make the raspberry frosting, place the raspberries in a pan with the lemon juice and simmer for 5 minutes. Strain and discard the seeds. Beat the icing sugar and butter together until smooth, then beat in the raspberry juice.

5. To make the butterscotch cream, beat the Caramel Treat and cream cheese together until smooth.

Find more cake recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Jacqueline Burgess  and Emma Barbieri