Ingredients

Method

• ½ cup raspberry jam
• 315 g flour
For the almond-butter cream:
• 125 g almond flour
• 125 g Woolworths avocado oil spread, chilled and cubed
• 3 T baking powder
• ½ t sea salt
• 350 g icing sugar, sifted
• ½ cup vegetable oil
• 2 T vanilla paste
• 3 free-range eggs
• 10 drops almond essence
• 1 T vanilla extract
• sea salt a pinch
• ½ cup Woolworths smooth strawberry flavoured cultured soya
• ½ cup raspberry jam
For the almond-butter cream:
• 125 g Woolworths avocado oil spread, chilled and cubed
• 350 g icing sugar, sifted
• 2 T vanilla paste
• 10 drops almond essence
• sea salt a pinch

Method

Ingredients

1. Preheat the oven to 180°C and grease and line 2 x 15 cm cake tins.

2. Combine the flour, almond flour, baking powder and salt. In a separate bowl, combine the wet ingredients, then add half the dry ingredients to the wet mixture. Combine, then add the remaining dry ingredients. Pour into the baking tins and bake for 30–35 minutes, or until a skewer comes out clean. Remove from oven and cool.

3. To make the almond butter cream, place the avocado spread in the bowl of a stand mixer with the whisk attachment. Whisk at a medium speed, while slowly adding the icing sugar, until light and fluffy. Add the vanilla paste, almond essence and salt, and combine.

4. Sandwich the cooled cakes using the jam and decorate using the butter cream.

Find more cake recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom