Orange Zest, Pear & Raspberry Cake





180g butter, softened

150g light muscovado sugar

1 tsp vanilla extract

Cest of one unwaxed orange

2 organic eggs

200g spelt flour, or regular flour

50g ground almonds

1 tsp baking powder

1 tsp baking soda

170ml sour cream

2 small ripe pears, peeled,
cored and cut into segments

1 cup raspberries, fresh or frozen



3 tbs low sugar raspberry jam


Maple vanilla cream cheese icing:

100g butter, softened

100g light muscovado sugar

85ml pure maple syrup

1 tsp vanilla extract

220g cream cheese



Berry coulis for drizzling

Toasted coconut flakes

Crushed freeze-dried raspberries

Fresh flowers (optional)



1. Preheat oven to 170°C. Line 2 x 22cm tin with baking paper.

2. In the bowl of an electric mixer, cream the butter, sugar, vanilla and zest together until pale, light and fluffy.

3. Mix in the eggs one at a time, scraping down the sides of the bowl as needed. Gradually add the flour, ground almonds, baking powder and soda, followed by the sour cream. Be careful not to over mix.

4. Evenly divide the batter between the 2 cake tins and dot in the pear segments and raspberries.

5. Bake for approximately 35 minutes, or until golden in colour, springy to the touch and a skewer inserted comes out clean.

6. Allow to cool for 10 minutes before turning out onto a cooling rack.

7. Meanwhile, make the maple cream cheese icing. In the bowl of an electric mixer, beat the butter, sugar, maple and vanilla together until pale and fluffy. Gradually beat in the cream cheese until smooth.

8. Once the cakes are fully cooled, apply the jam to one layer and place the other on top. Ice the top of the cake neatly, and decorate with a drizzle of berry coulis.

9. Decorate as desired.

10. Refrigerate in an airtight container for up to 3 days.