Serves 10–12
Prep time 25 minutes + 2–3 hours chilling time
Cook time 30 minutes
Gluten-free + Vegetarian
INGREDIENTS
For the sponge
4 eggs, separated
1⁄3 cup demerara sugar or granulated stevia
1⁄2 cup almond meal 2 tablespoons arrowroot (tapioca flour)
For the filling
1 1⁄4 tablespoon gelatine or agar powder
3 tablespoons boiling water
2 cups coconut cream
2 cups plain yoghurt of your choice
zest of 2 limes
3 tablespoons demerara sugar or granulated stevia
Decoration
sheet of baking paper
seasonal flowers (see note below)
METHOD
1 Preheat oven to 170°C (150°C fan-forced). Grease and line base and sides of a 22cm springform cake tin with baking paper.
2 Place egg whites in a bowl and beat until stiff peaks form. On high speed, beat in sugar, a tablespoon at a time. Beat for a further 2 minutes, then add egg yolks, one at a time, beating well after each addition — the mixture should be thick and glossy.
3 Working in two batches, add almond meal and arrowroot and fold in gently on low speed until just incorporated. Pour batter into prepared tin and bake on the middle shelf of the oven for 25 minutes, or until a skewer comes out clean.
4 Leave in the oven with door ajar for 5 minutes. Cool on a wire rack for 10 minutes before removing from the tin. Allow to cool completely before slicing into two layers.
5 To make the filling, dissolve gelatine in boiling water. If using agar, place in a small saucepan and bring to the boil. Place all filling ingredients in a bowl and whisk to combine. Return the base of the cake into the tin and pour in the mousse. Top with the other half of the cake, cover with cling film and refrigerate for 2–3 hours, or overnight for the mousse to set.
6 To decorate, cover the top of the cake with a baking paper round and place seasonal flowers on top. When slicing, slide the knife underneath the paper to slice. The cake will keep in the fridge for up to 1 week.
Tips for a floral cake: tops are a beautiful accent on cakes, especially when served at gatherings and as part of a special celebration. Be mindful that some flowers are not edible and can be outright toxic. Some non-toxic flowers to use include asters, roses, nasturtiums, violets, cornflowers and marigolds.
The Wholesome Cook by Martyna Angell (Harlequin MIRA) is available for purchase at all good book stores nationally or at Harlequin Books Website for RRP $49.99 / eRRP $23.99.
