DOUBLE LAYER STRAWBERRY AND KAFFIR LIME CAKE WITH LEWIS ROAD CREAMERY STRAWBERRY MILK
DOUBLE LAYER STRAWBERRY AND KAFFIR LIME CAKE WITH LEWIS ROAD CREAMERY STRAWBERRY MILK
Recipe
When I was asked to conjure up a recipe using Lewis Road Creamery's incredibly delicious new strawberry milk, I accepted the challenge immediately. If you haven't tried this milk yet, you must. It's creamy, tastes exactly like summer, and hello, it's pink. Like all ingredients that go into our cakes, the milk is free from artificial flavours, colours and preservatives, so fits in nicely with our ethos that everything we use must be natural and 100% about taste.
SERVES 12
FOR THE CAKE
150g butter, softened (I used Lewis Road unsalted)
150g caster sugar
1 tsp vanilla extract
3 organic eggs
150g spelt flour
50g ground almonds
2 tsp baking powder
½ cup Lewis Road Creamery Fresh strawberry milk
2 large kaffir lime leaves, very finely sliced
250g strawberries (one regular punnet), hulled and quartered
FOR THE STRAWBERRY CREAM CHEESE ICING
150g butter, softened
2 cups icing sugar
100g cream cheese
1 tsp vanilla extract, with seeds if possible
1 tsp Fresh As freeze-dried strawberry powder
FOR THE FILLING
Good quality strawberry jam for in between the layers
TO DECORATE
Berry coulis (store bought is fine)
Fresh strawberries, washed, hulled and quartered
Fresh As freeze-dried strawberry slices
Fresh flowers (optional)
Kaffir lime leaves (optional)
- Preheat the oven to 180ºC fan bake. Line 2 x 22cm or 9" cake tins.
- In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
- Add the flour, ground almonds and baking powder in 2 additions. Fold in the strawberry milk followed by the finely sliced kaffir lime leaves.
- Stop your electric mixer once all the ingredients are combined, do not over mix.
- Evenly divide the batter between the two tins and dot in the strawberry quarters, pressing them down lightly with a spoon.
- Bake for approximately 35 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
- Allow the cakes to cool in their tins for around 10 minutes before turning out onto a cooling rack.
- Meanwhile, make the cream cheese icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and beat on high until light and fluffy. Gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Finally, mix through the strawberry powder until well combined.
- Once the cakes are cool, spread some strawberry jam onto one layer and place the other one on top.
- Ice the top of the cake with cream cheese icing (you may not need all of it) and decorate as desired.
- Serve with Lewis Road Creamery's strawberry ice cream.
- Refrigerate in an air tight container for up to 3 days.